As the basis for sweetness, sugar is one of the most familiar components used as raw ingredients and flavoring agents in food products. However, although they are all referred to as sugar, there are many varieties, and they differ significantly in their sweetness and bioactivity. In addition, diets and health consciousness are in favor these days, the development of sweetening agents and functional foods are a focus of attention, and research and development of sugar are actively conducted. The reducing sugar analysis system is used in the field of food development as a high-sensitivity analysis method for various reducing sugars from brewed food products and other samples.

Analysis of Sugars in Food Products (HPLC)

This example shows the analysis of sugars in foods using the reducing sugar analysis system. It was confirmed that high-sensitivity analysis can be performed with high selectivity for trace sugar content, in food product samples with many impurities.

Main Applications

Related Information (Including Old Applications)

For Research Use Only. Not for use in diagnostic procedures.

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