Testing for sugars and sugar alternatives

Testing for sugars and sugar alternatives

A few of the factors influencing innovation in the beverage sector are shifting customer preferences, the implementation of sugar levies, and competitive pressures. Innovation can involve both the creation of new items and the reformulation of already-existing ones. Products like energy drinks, sports drinks, improved waters, and functional dairy products are among the alternatives to carbonated soft drinks that are making their way onto our grocery shelves.

Focus has also shifted to lowering the amount of sugar in beverages through new low- or no-sugar products or the reformulation of current ones due to consumer choice and sugar taxation. Sugar replacements are used to sweeten the products in order to allow for the decrease or substitution of sugar in beverages. When permitted for usage, these sugar alternatives can consist of:

High-intensity sweeteners: potassium acesulfame, sucralose, and aspartame
Sugar alcohols: sorbitol, erythritol, and xylitol
Allulose, steviol glycosides, and monk fruit are examples of natural sweeteners.

Testing sweeteners and their alternatives

By verifying the concentration and ratios of sugar and sugar alternatives, laboratories aid in product optimisation and play a significant part in product development and reformulation. In addition to guaranteeing product consistency, accurate label values, and brand reputation protection, laboratory testing also validates assertions made about product quality and labels.

A popular and adaptable method for characterising and measuring sugars and sugar replacements in beverages is liquid chromatography (LC). In many food and beverage testing facilities, high performance liquid chromatography (HPLC) in conjunction with an ultraviolet-visible light (UV-Vis) detector is a standard system setup (Figure 1).

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HPLC with UV-Vis detection is frequently used to evaluate high intensity sweeteners including aspartame, saccharin, and acesulfame potassium, as well as the preservatives potassium sorbate and sodium benzoate and the flavouring caffeine. Workflow solutions, such as the WatersTM Beverage Analysis Kit (Figure 2), make it simple to create a standardised testing procedure for these six popular additions.