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AN73605: Determination of Low- and Non-Caloric Sweeteners in Food and Beverages by HPAE-PAD Be the first to rate this application


An HPAE-PAD method was developed to determine three sugar substitutes (erythritol, allulose, and sucralose) in sugar-free foods and beverages. These sugar substitutes are often used in combination in food and beverages to create the same level of sweetness as natural sugars as well as minimize less desired flavors of these sugar substitutes. The separation of the sugars was achieved on Dionex™ CarboPac™ PA20 column. We analyzed five commercial sugar-free products for their erythritol, allulose, and sucralose contents. In addition we demonstrate this application using a PdH reference electrode.
Market: Food and Beverage
Keywords: Sucralose, Dionex CarboPac PA20 column, TN71, Erythritol, ICS 6000, TN 71, allulose, Keto cookie baking mix, sugar substitute, Zero sugar flavored water, Protein bar, Zero sugar sports drink, AN 73605, Palladium-hydrogen (PdH) reference electrode, TN73348
Matrix: Sugar-free foods and beverages
Author: Manali Aggrawal; Jeffrey Rohrer
Affiliation: Thermo Fisher Scientific
Uploaded on 6/15/2020.

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