Total Sugar, Invert Sugar and Sucrose Analysis: Taste and Quality in Food Products
What is Total Sugar, Invert Sugar, Sucrose?
What is Total Sugar, Invert Sugar and Sucrose?
- Total Sugar: The total amount of all types of sugar in the product. It refers to the sum of monosaccharides and disaccharides such as glucose, fructose, sucrose.
- Invert Sugar: A mixture of equal amounts of glucose and fructose resulting from the breakdown of sucrose by acids or enzymes. Invert sugar has sweeter and moisture-retaining properties.
- Sucrose: Known as table sugar, it is a disaccharide composed of glucose and fructose. It is used as a basic sweetener in many food products due to its sweetness and stability.
Why Total Sugar, Invert Sugar and Sucrose Analysis?
- Quality Control: It checks whether the sugar ratios are suitable for the product formulation. It ensures that organoleptic properties such as sweetness and texture are at the right level.
- Legal Compliance: Determines whether the product complies with the maximum or minimum sugar ratios specified in the relevant regulations. Ensures correct declaration in accordance with labeling regulations.
- Production Process Control: Verifies whether the sugar is properly broken down during production and whether the mixture is homogeneous.
- Product Stability: Ensures that the shelf life and texture properties of the product are maintained due to the moisture retention properties of invert sugar.
Which Products are Analyzed?
- Jam, Marmalade and Jelly
- Confectionery and Chocolate Products
- Carbonated Drinks and Juices
- Honey and Syrups
- Bakery Products (Cake, Cookies, etc.)
- Ice Cream and Milk Desserts
What is the Importance of Analysis?
- Taste and Texture: Correct adjustment of sugar ratios is important for the product to be liked by the consumer.
- Health and Labeling: The correct indication of the sugar content of the products both enables consumers to make an informed choice and is important for legal compliance.
- Production Efficiency: Thanks to analysis, fewer errors are made in production processes and standard product quality is maintained.
Total sugar, invert sugar and sucrose analysis play a key role in both ensuring product quality and gaining consumer confidence. Performing these analyzes regularly in the food industry provides great benefits to both producers and consumers.
Nano-lab Laboratories Group continues to provide services within the scope of Total Sugar, Invert Sugar and Sucrose Analysis. We also provide services in the determination of sugar in honey.
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