Sugars

Sugar is one of the three major nutrients (proteins, fats and sugars) of food. It is an indispensable nutrient in human diet, providing the heat needed by the body and the energy needed for various organ system activities. The sugar required by the human body is mainly taken from food. The sugar content in food indicates the nutritional value of the food to a certain extent, and is the main quality index of some foods. In food processing technology, sugar plays an important role in improving the shape, texture, physicochemical properties, and sensory indicators such as color, aroma and taste of food. On the one hand, the control of sugar content in food can control the diet reasonably, on the other hand, it can be helpful to the quality control of food production and the development of new food. However, the sugar added to food might directly impact your blood sugar. People with diabetes and sugar intolerance might need to accurately test the sugar content in their food. In addition, for some special products, such as baby food (including infant formulas, breakfast cereals, packaged baked goods and yogurts), the control of the content of sugar substances is also very necessary.

In summary, knowing the sugar concentration in your products is essential for meeting compliance requirements and customers' expectations. As a leading global food analysis services company, Alfa Chemistry provides incredible services and credible results. Alfa Chemistry is your one-stop laboratory to test sugar content in foods according to ISO and FDA standards.

The foods and beverages can be tested by Alfa Chemistry include but not limited to:

Sugar content determination guide:

Quantitative analysis of sugars is based on the determination of reducing sugars. The reducing sugars refer to sugars having reducing properties, such as glucose, fructose, lactose and so on.

• Method 1: High Performance Liquid Chromatography (HPLC)

Principle: After the sample is treated, it is separated by high performance liquid chromatography with amino column and detected by differential refractive index detector. Since the refractive index of sucrose is proportional to its concentration, the external standard single point method can be used for quantification.

• Method 2: Acid Hydrolysis

Principle: After removing the protein, sucrose is hydrolyzed into reducing sugar by hydrochloric acid, and then the reducing sugar can be used to determine the sugar content. The difference in the amount of reducing sugar before and after hydrolysis is the sucrose content.

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