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Two major molecule families with sweetening power are currently used in the agro-food industry. These are sugars and sweeteners.
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Increasingly consumed in France, sweeteners are food additives with more or less sweet taste. Their particularity comes from not affecting blood glucose (blood sugar level). They come in a wide variety and are mainly used to manufacture food and drinks. Easily recognised, the European number EXXX is found on the product packaging. They can be used alone or combined with other sweeteners.
Some are extracted from vegetables such as for example steviol glycosides (E960). But they can also be created artificially like aspartame or acesulphame potassium.
The Opensciences laboratory has specially developed a method for analysing 14 sweeteners. This analysis is carried out using ultra high-performance liquid chromatography coupled with a UV-Visible detector and a mass spectrometer. The list of the 14 sweeteners analysed using this method is given below:
This analysis provides companies with essential information for verifying the quality of their products at each step of their manufacture. It is also necessary in the development phase of a recipe. Finally, identification and control of the concentration of the sweeteners in a product provides additional information on the content of the labelling required for consumers.
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Determine the concentration of sweeteners in your products?