Analysis of Purity and SO2 levels in Sugar

An analysis of the purity and sulfur dioxide (SO2) levels in various sugar brands was conducted between January and November 2020. 

The SO2 levels in the sugar samples were determined using the rapid iodometric titration method, which involved titrating the samples with iodine solution to measure the SO2 content. The color of the sugar samples was analyzed using a spectrophotometer at a wavelength of 420 nm, and the color was assessed based on absorbance values. 

Based on the results, it is recommended that sugar manufacturers consider alternative methods such as phosphitation to reduce SO2 levels in sugar production. Additionally, a more accurate method for determining SO2 in sugar should be made available to sugar mills. 

This research sheds light on the quality and safety of sugar products in the market, emphasizing the need for better adherence to quality standards in sugar production.