Sweet Ingredients & Sugar Confectionery
In the production of sugar, syrups, sweeteners, and confectionery, the quality of the end product is paramount. Meeting the high expectations of consumers requires precise measurement techniques and robust quality control. That’s where Anton Paar comes in. With our extensive portfolio of cutting-edge instruments, we provide targeted solutions for sugar analysis and characterization of your sugar and sweetener products, ensuring consistency, efficiency, and superior quality every step of the way.
Anton Paar Products
Betalyser
DMA
Abbemat Essential 3001
Abbemat Essential 3101
Abbemat Essential 3201
DMA 501
L-Cor 8000
L-Cor 4000
L-Com 5500
DMA 5001 Sound Velocity
SmartRef
Litesizer DIA
Litesizer DIA 100
Litesizer DIA 500
Litesizer DIA 700
Litesizer DLS 101
Litesizer DLS 501
Litesizer DLS 701
MCR 702e MultiDrive
DSR 502
Lyza
Lyza 3000
Lyza 7000
Sugarlyzer 5000
Ultrapyc
L-Cor 6000
L-Dens 7400
L-Rix
L-Sonic 5100
Abbemat Advanced 5001
Abbemat Advanced 5101
Abbemat Advanced 5201
Multiwave
MCP Sucromat
MCR 702e MultiDrive
MCR 702e Space MultiDrive
MCR 102e/302e/502e
MCP
Packaged Soft Drink Measurement System
Packaged Soft Drink Measurement System Configuration 1
Packaged Soft Drink Measurement System Configuration 2
Packaged Soft Drink Measurement System Configuration 3
Packaged Soft Drink Measurement System Configuration 4
Soft Drink Measurement System
Soft Drink Measurement System Configuration 1
Soft Drink Measurement System Configuration 2
Sugar Measurement Systems
Sugar Measurement Systems Configuration 1
Sugar Measurement Systems Configuration 2
Abbemat Pharma 7001
Abbemat Pharma 7201
DMA 35 Standard
MCR Evolution & Cora 5001
RheolabQC
Brabender MT-CA
FloVac
VSTAR 2 Station
VSTAR 2 Station Turbo
VSTAR 4 Station
VSTAR 4 Station Turbo
Anton Paar Solutions: For Superb Food & Feed Products
Find out moreSugar analysis solutions
Apart from accurately determining sugar and invert sugar concentration in food and beverages, both in the laboratory and the process line, different sugar types can be characterized by their sucrose and glucose content, purity, color, optical rotation, and many other parameters, using renowned solutions for sugar analysis by Anton Paar. Our Soft Drink Measurement Systems determine sugar content (°Brix), sugar inversion, °Brix fresh, °Brix actual, and °Brix inverted – providing rapid results anytime, to ensure precise dosing and consistent products. Anton Paar’s Sucrolyser system determines the sugar, sodium, and potassium, and the α-amino-nitrogen content, in 30 seconds. For thorough sugar analysis, our Abbemat refractometers provide rapid determination of the dry substance content of sugar solutions, while the PSA series determines both the particle size and distribution of sugar, which helps you define flowability, as well as dissolution and powder uniformity, supporting comprehensive sugar analysis.
Syrup quality control
Sugar syrup is a key ingredient in various products, including carbonated and still soft drinks, confectionery, jam, and more. Reliable sugar analysis ensures the quality and consistency of these syrups. Using the Abbemat Refractometer Family, the dry matter of syrups with high glucose (dextrose), fructose, or maltose content can be measured refractometrically, in compliance with ISO 1743:1982 and ISI 06 standards. For advanced syrup quality control, we offer Automated °Brix Measurements, ensuring precise and efficient evaluations. Additionally, our PNR 12 performs consistency measurements, providing critical data for quality control, product characterization, and process monitoring of syrup samples. For fruit syrups and honey – thick liquids where viscosity significantly impacts processing equipment design, product development, transportation, and quality control – our ViscoQC is the ideal solution, offering reliable viscosity measurement for seamless quality management, supported by precise sugar analysis.
Quality assurance for sweeteners and replacers
Sweeteners and sugar replacers require the same high level of accuracy as traditional sugar analysis. Anton Paar’s MCP Polarimeters are designed to measure the optical rotation of optically active substances, including various sweeteners like stevia. For precise quality control and analysis of soft drinks – whether sweetened with sugar alone or a combination of sugar and stevia – Anton Paar’s Density and Sound Velocity Meter offers unparalleled accuracy. With the growing demand for plant-based sugar substitutes in syrup form, the food industry prioritizes simple, non-destructive, and reproducible methods to assess their textural properties. Anton Paar’s MCR Series Rheometers provide comprehensive rheological characterization, enabling detailed analysis of these substitutes for optimized production and quality assurance.
Rheological and density measurements in sugar confectionery
Understanding the true density of jellies and jams is vital in the sugar confectionery industry, as it enables manufacturers to standardize texture, consistency, and solid content – key factors that directly influence product quality. The Anton Paar Ultrapyc 5000 accurately measures the density of slurry-like samples, ensuring batch-to-batch consistency for sugar-based products like jellies, thereby enhancing consumer satisfaction and compliance with quality standards. Gelatin, with its unique rheological properties such as thermo-reversible gel formation, is indispensable in confectionery. It plays a crucial role in gummy candies, marshmallows, and chewy sweets, offering gelling, stabilizing, and texturizing benefits. The MCR Series Rheometers provide precise rheological characterization, a critical aspect of comprehensive sugar analysis, ensuring the effective utilization of gelatin in formulations. Similarly, gum arabic is a cornerstone of the candy industry due to its emulsifying properties, ability to inhibit sugar crystallization, and contributions to smooth texture and extended shelf life. It enhances chewy candy production and stabilizes sugar-based solutions. The ViscoQC Series ensures consistent quality control and optimal performance in these applications. Sugar confectionery formulations often include powdered ingredients for color and flavor, which can degrade due to oxidation during storage, negatively impacting taste and nutritional value. RapidOxy enables confectionery manufacturers to assess oxidation resistance and optimize storage conditions, thereby extending shelf life and preserving product quality.
Process instrumentation for sugar production
Integrating inline sugar analysis into production processes is key for operational efficiency. With L-Sonic, monitor inline °Brix of sugar juice and sugar molasses during beet and sugar cane processing. With the L-Rix inline refractive index sensor, monitor sugar concentration for food and beverage production processes. With our L-Col inline photometer, measure the sugar color of sugar syrups in a process line. With the L-Cor flowmeter series, monitor and control dosing of various ingredients such as flavorings, colorants, and additives in production.
