Padronização e análise do açúcar invertido para a produção do ICE

Abstract

This study focused on the standardization of color analysis of invert sugar used in the production of ICE-type alcoholic beverages, considering its direct influence on the visual appearance and uniformity of the final product. Invert sugar is widely applied in this segment due to its high sweetening power, good solubility, and contribution to sensory balance; however, variations in its color may negatively affect product appearance and consumer perception of quality. Three different batches of invert sugar were evaluated, characterized by pH, soluble solids content (°Brix), and color determined by the ICUMSA method. In parallel, beverages formulated with each batch were analyzed through standardized visual assessment and instrumental absorbance measurements using a spectrophotometer, allowing the correlation between raw material color and the final product appearance. The results demonstrated that, even with similar pH and °Brix values among the batches, invert sugar color had a significant impact on beverage clarity and tonal intensity. Batches with higher ICUMSA color values resulted in visually darker and more turbid products, whereas lower-color invert sugar produced clearer beverages closer to the desired visual standard. Therefore, it is concluded that invert sugar color should be considered a critical specification parameter in raw material procurement, especially for light-colored beverages. The adoption of stricter color limits contributes to visual standardization, product stability, and improved industrial quality control, without causing significant economic impacts, representing a technically and economically viable strategy.