Determination of Sugar Alcohols in Foods by Ion Chromatograph

Sugar alcohols are the best replacement for sugars in the food industry. The growing concern of type-II diabetes has been shifting the usage of sugar alcohols in alternate to sugars in the bakery and confectionary industry due to their low calorific value compared to sugars. There are only a few sugar alcohols approved for use by the food industry, these include Lactitol, Xylitol, Maltitol, Erythritol, and Arabitol. The sum of sugar alcohols is to be considered polyols. Quantification of sugar alcohols is required for accurate energy as well as carbohydrate calculations in nutritional labeling of the foods. European guidelines Regulation (EC) No 1333/2008 specifies the necessity of determining the polyols in food products and the associated labeling requirements.

Sugar Alcohol Analysis

Fitz Scientific developed a simple and robust method for analysis of sugar alcohols in foods by Ion Chromatography. The major advantage of this method is to separate and quantify the sugar alcohols and sugars in a single run and single extraction. Due to their high polarity, sugar alcohols elute before the sugars on an Ion exchange column which allows simultaneous determination of sugar alcohols and sugars within a short time frame. This efficient method can be provided along with general nutritional analysis.

More information

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