Determination of Sweetener in Foods: Accurate Analysis Methods

What are the Sweeteners Used in Foods? Why Are They Used?

What is a Sweetener?

Sweeteners are compounds used to provide taste and flavor to food products. Natural and synthetic sweeteners are widely used, especially in dietary products and to limit sugar content. The detection of sweeteners in foods is important to ensure the safety of products and to provide accurate information on labeling. Accurate analysis of sweeteners is essential for both regulatory compliance and consumer safety.

Sweeteners and Intended Use

Natural Sweeteners:

• Fructose: A natural type of sugar found in fruits and has high sweetening power.
• Stevia: It is a plant-based, natural sweetener and provides low-calorie sweetening.
• Honey: It is a natural sweetener, contains no sugar and contains antioxidant properties.
• Maple syrup: A natural sweetener and preferred instead of sugar.

Synthetic Sweeteners:

• Aspartame: It is a low-calorie sweetener and is often used in diet drinks.
• Cyclamate: A synthetic sweetener with a strong sweetening effect.
• Saccharin: One of the first synthetic sweeteners and provides a low-calorie taste.
• Acesulfame K: Synthetic sweetener, 200 times sweeter and low in calories.
• Liquid sweeteners: These sweeteners are usually available in liquid form and are used as sugar substitutes.

Artificial sweeteners and their sweetness levels

What are the Methods for Sweetener Detection?

Chemical Methods

• Liquid Chromatography (HPLC): One of the main methods used for the detection of sweeteners. Sweeteners are separated and detected by chromatographic analysis. It can distinguish and quantify both natural and synthetic sweeteners.
• Gas Chromatography (GC): Used for sweeteners, especially synthetic ones. It is used to analyze the chemical structure of sweetening compounds.
• Enzymatic Methods: Especially suitable for the determination of fructose and sucrose. The amounts of sweeteners are measured using enzymatic reactions.
• Spectroscopic Methods (UV-Vis and FTIR): Quantification of sweeteners using their optical interactions at specific wavelengths.
• Electrochemical Methods: Analyze sweeteners using their electrochemical properties. Especially sweeteners such as cyclamate and saccharin are determined by this method.

Enzymatic Methods: Sucrose and other sweeteners are detected using specific enzymes such as lactase enzymes. These methods generally provide more sensitive and reliable results for fructose and sucrose.

Electrochemical Methods:

• Voltammetry: Analysis using the electrical properties of sweeteners. Some sweeteners such as cyclamate can be detected with this technique.

Nanolab Laboratories Group continues to provide services within the scope of Sweetener Determination in Foods. We also provide services in Sucralose Determination.

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