Affecting taste and nutrition
The determination of the types and concentrations of carbohydrates in foods is integral for energy evaluation, nutritional labeling, quality control, and for identifying possible adulteration. We've consolidated the application notes you need on a range of topics, including corn syrup, dietary fiber, lactose and lactulose, maltodextrins, sialic acids and simple carbohydrates.
A method to demonstrate performance of a palladium hydrogen (PdH) reference electrode in comparison to a silver/silver chloride reference electrode (Ag/AgCl) for two carbohydrate applications: honey sugars and glycoprotein monosaccharides.
A method to demonstrate that ISO/DIS 22184 determination of sugars (galactose, glucose, fructose, sucrose, lactose, and maltose) in dairy products can be executed with a Thermo Scientific Dionex CarboPac PA1-2mm column using a Thermo Scientific Dionex ICS-5000+ HPIC system.
Profiling Galactosyloligosaccharide Containing Samples by High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection
Certain GOS occur naturally in the milk of many animals including humans, cows, and wallabies. GOS are primarily composed of galactose and often terminate with a glucose residue at the reducing end.
Prebiotics are non-digestible ingredients that beneficially affect human health by selectively stimulating the growth of one or a limited number of bacteria in the colon. Food ingredients that meet this definition are water-soluble carbohydrates such as fructooligosaccharides and insulin.
In 1993, Fazer acquired the Chymos factory in Lappeenranta which used to manufacture jam, liqueur, and baby food. With 12 production lines and about 300 people, they produce candies over three shifts. At busy times of the year they may run up to five production shifts.
Grape juice is composed of 70-80% water, 20% carbohydrates, and 1% organic acids, phenolics, vitamins, minerals, and nitrogenous compounds. Finished wine has a similar composition, but contains much lower levels of sugar, 8-14% alcohol, and a range of minor components.
Carbohydrates are important food components affecting taste and nutrition. The determination of the types and concentrations of carbohydrates in foods is integral for energy evaluation, nutritional labeling, quality control, and for identifying possible adulteration.
HPAE chromatography can be used to separate analytes that can be ionized under high pH conditions. Once the pH rises above the pKa of the analyte, it becomes ionized in solution. This is accomplished using hydroxide-based eluents.
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