The world trusts you to keep their juices pure. Which puts your brand’s promise in every drop of your product. That’s why the world’s top ten beverage companies trust us to help keep both their products and brands safe, consistent, and unadulterated. They come to us and our widest instrumentation portfolio on the planet —ion, liquid and gas chromatography, metal analysis, mass spectrometry, discrete analyzers, and data management — for accurate, reliable answers no matter where they are in the beverage analysis process.
High pressures and columns with small particle sizes have been used in high-performance liquid chromatography (HPLC) for a long time, but not in ion chromatography (IC). But now, high pressures in IC are ready to take off.
Fruit juice adulteration presents an economic and regulatory problem. The most common forms of adulteration include simple dilution and blending of inexpensive and synthetically produced juices into the more expensive ones.
Sugar alcohols are used in confectionary products because they impart a sweet taste without the calories associated with sugars. However, their use in foods is regulated because they exhibit laxative and diuretic properties.
The Nutrition Labeling and Education Act requires the amount of sugar be displayed on the label of pre-packaged food or drink. This application proof note demonstrates a high-performance anion-exchange with pulsed amperometric detection method to determine sugar concentrations.
Alcohol, sugars, minerals, and other components balance the sourness of the acids that are naturally present in grapes to provide the freshest, purest tastes. Lactic, acetic, and other acids also play a minor role in fermentation and contribute milder, more complex flavors.
High-performance anion-exchange chromatography coupled with pulsed amperometric detection is a well-established technique to identify and quantify carbohydrates in food and beverage samples.
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