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Division Calculation and formulation

United Kingdom

Original text. Later amendments are not shown.

The dry soluble residue content is expressed in grams per 100 grams of the product (g/100 g). This is equivalent to a value in °Brix.

The dry soluble residue content shall be calculated as follows:

The percentage sucrose content indicated by refractometry shall be used directly.

If the reading is made at a temperature other than + 20 °C, correct as indicated in table 1.

If the measurement has been made on a diluted solution, the dry soluble residue content (M) shall be calculated using the following formula:

M = M' × 100 ∕ E

M' being the weight (in grams) of dry soluble residue per 100 g of product indicated by the refractometer and E the weight (in grams) of product per 100 g of solution.

The result of that calculation shall be given to one decimal place (+/- 0,1 °Brix).

Table 1

Corrections when determination is made at a temperature other than 20 °C

Temperature °CSucrose in grams per 100 grams of product
5101520304050607075
Subtract
150,250,270,310,310,340,350,360,370,360,36
160,210,230,270,270,290,310,310,320,310,23
170,160,180,200,200,220,230,230,230,200,17
180,110,120,140,150,160,160,150,120,120,09
190,060,070,080,080,080,090,090,080,070,05
Add
210,060,070,070,070,070,070,070,070,070,07
220,120,140,140,140,140,140,140,140,140,14
230,180,200,200,210,210,210,210,220,220,22
240,240,260,260,270,280,280,280,280,290,29
250,300,320,320,340,360,360,360,360,360,37