The ability to monitor sugar content during various steps in food production processes can increase quality and efficiency – particularly in raw material screening, production process development, production quality monitoring, nutritional labeling fulfillment, consumer taste testing, and shelf stability evaluation.
Sugar content provides information on the taste characteristics and physical properties of foods and beverages.
The Brix value approximates sugar content in a liquid solution, allowing quality to be rapidly verified against accepted Brix values for a product, such as wine, beer, juice, syrup, and soft drinks.
The Brix Measurement is widely used for sugar quantification, but is only applicable to liquids.
No measurement comparable to Brix exists for rapid and reliable determination of sugar content in solid foods. In solid foods, measuring and interpreting Brix is more difficult because non-sugar solids comprise a significant proportion of the food matter. Can you solve this?
Technologies for measuring sugar content of solid foods are generally time-consuming and require expensive equipment.
Various techniques have been developed for determining sugar content, however no existing technology allows for the monitoring of sugar content in solid foods throughout the production process in a simple and efficient manner.
Most current techniques, including those described below, also require the sugar to be dissolved in a carrier liquid, which is unsuitable or undesirable for solid foods.
Techniques and/or instruments can be manual or automated and should enable the rapid and accurate measurement of sugar content in solid foods.
For example, inventions could involve innovations in the areas of improved extraction, fat accommodation, and sample preparation techniques, as well as methods to distinguish between sugars and other starches.
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