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.


Webinar

Fast Accurate and Direct Carbohydrate Analysis using HPAE-PAD

HPAE-PAD provides sensitive, direct determination without sample derivitization for carbohydrate analysis. 

Video

Direct Carbohydrate Analysis

The Dionex ICS-5000+ performs a simple oxidation of a small amount of the carbohydrate so that it can be separated as anions.

Application note

A method to demonstrate the full resolution of six steviol glycosides using an alternative HILIC-based method.

Flyer

Why it’s important to test carbohydrate levels in foods and beverages and how to do it accurately

Customer application note

A method to separate and determine fructose, glucose, sucrose, turanose, maltose, trehalose, isomaltose, erlose, raffinose, and melezitose in different honey samples using HPAE-PAD


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.

Profiling Fructooligosaccharide Containing Samples by HPAE-PAD

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.

Quick and Easy Testing for a Finnish Confectionary

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.

Complete Solution for Testing Sugars in Wine and Juice

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.

Chromatography for Foods and Beverages: Carbohydrates Analysis Applications Notebook

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. 

High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection (HPAE-PAD)

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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Resource Number
Application Note Determination of Carbohydrates in Fruit Juice Using Capillary HPAE-PAD Ion Chromatography AB127
Application Note Profiling Galactosyloligosaccharide Containing Samples by High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection (HPAE-PAD) Ion Chromatography AN1151
Application Note Determination of Plant-Derived Natural Oligo- and Polysaccharides Ion Chromatography AN67
Application Note Analysis of Fruit Juice Adulterated with Medium Invert Sugar Ion Chromatography AN82
Application Note Determination of Trans-Galactooligosaccharides in Foods by AOAC Method 2001.02 Ion Chromatography AN155
Application Note Determination of Lactose in Lactose-Free Milk Products by HPAE-PAD Ion Chromatography AN248
Application Note HPAE-PAD Determination of Infant Formula Sialic Acids Ion Chromatography AN253
Application Note Carbohydrate in Coffee: AOAC Method 995.12 vs a New Fast Ion Chromatography Method Ion Chromatography AN280
Application Note Determination of Sialic Acids Using UHPLC with Fluorescence Detection Liquid Chromatography AN266
Application Note UV-Visible Analysis of Bitterness and Total Carbohydrates in Beer Additional Techniques AN52467
Application Notebook Carbohydrate Analysis with High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection Ion Chromatography AI71132
Application Notebook Carbohydrates Analysis -Novel, Selective, Sensitive Analytical Methods Ion Chromatography AI71469
Application Update Measuring Lactose in Milk: A Validated Method Ion Chromatography AU182
Brochure Complete Solution for Testing Sugars in Wine and Juice with Automated Discrete Analyzers, System Reagent Kits and Standard Solutions Discrete Analysis BR71488
Brochure Carbohydrate Analysis with HPAE-PAD Ion Chromatography BR52119
Case Study Quick and Easy Testing for a Finnish Confectionary Discrete Analysis CS70816
Technical Note Analysis of Carbohydrates by HPAE-PAD Ion Chromatography TN20
Technical Note Determinations of Monosaccharides and Disaccharides in Beverages by Capillary HPAE-PAD Ion Chromatography TN135
Webinar Biochemistry of Carbohydrates (Education Webinar) Additional Techniques  
Application Update Determination of Plant-Derived Neutral Oligo- and Polysaccharides Ion Chromatography AU150
Application Note Profiling Fructooligosaccharide containing Samples by HPAE-PAD Ion Chromatography AN1149

Food and Beverage Resource Library

Access a targeted collection of scientific application notes, case studies, videos, webinars and white papers for food microbiology, manufacturing and processing, beverage testing, analytical testing, and authenticity information.

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