scholarly journals Quantification of sugar in different brands of drinks

2013 ◽  
Vol 24 (2) ◽  
pp. 138-140
Author(s):  
Simona Dobrinas ◽  
Alina Soceanu ◽  
Gabriela Stanciu ◽  
Viorica Popescu
Keyword(s):  
Soft Drink ◽  
Sugar Content ◽  
Invert Sugar ◽  
Significant Error ◽  
International Commission ◽  
Sugar Analysis ◽  
Titrimetric Method ◽  
Juice Sample

AbstractThe levels of invert sugar (glucose/fructose mixture resulting from inversion) were determined in different brands of orange, grapefruit, lemon, apricot and raspberry products. Samples of fresh juice, soft drink, syrup, nectar and compote were representative of the Romanian market. The invert sugar was quantified by Ofner’s method (a titrimetric method) and the refractive and Brix indices were measured for the quantification of sucrose in studied samples. International Commission for Uniform Methods of Sugar Analysis accepts reading of sugar content based on the refractive properties of sucrose despite the fact that the sugar in analyzed juice sample is fructose, not sucrose. This usually does not result in significant error. There were significant differences among orange, grapefruit, lemon, apricot and raspberry products brands, in the levels of sugars.

Susceptibility to root tip breakage increases storage losses of sugar beet genotypes

2016 ◽  
pp. 625-632 ◽  
Author(s):  
Christa Hoffmann ◽  
Katharina Schnepel
Keyword(s):  
Sugar Beet ◽  
Sugar Content ◽  
Close Correlation ◽  
Invert Sugar ◽  
Root Tip ◽  
Sugar Accumulation ◽  
Genotypic Differences ◽  
Storage Losses ◽  
Controlled Conditions ◽  
Sugar Loss

Good storability of sugar beet is of increasing importance, not only to reduce sugar losses, but also with regard to maintaining the processing quality. Genotypic differences are found in storage losses. However, it is not clear to which extent damage may contribute to the genotypic response. The aim of the study was to quantify the effect of root tip breakage on storage losses of different genotypes. For that purpose, in 2012 and 2013, six sugar beet genotypes were grown in field trials at two locations. After lifting roots were damaged with a cleaning device. They were stored for 8 and 12 weeks, either under controlled conditions in a climate container at constant 8°C, or under ambient temperature in an outdoor clamp. The close correlation underlines that storage losses under controlled conditions (constant temperature) can well be transferred to conditions in practice with fluctuating temperature. The strongest impact on invert sugar accumulation and sugar loss after storage resulted from storage time, followed by damage and growing environment (year × growing site). Cleaning reduced soil tare but increased root tip breakage, in particular for genotypes with low marc content. During storage, pathogen infestation and invert sugar content of the genotypes increased with root tip breakage, but the level differed between growing environments. Sugar loss was closely related to invert sugar accumulation for all treatments, genotypes and environments. Hence, it can be concluded that root tip breakage contributes considerably to storage losses of sugar beet genotypes, and evidently genotypes show a different susceptibility to root tip breakage which is related to their marc content. For long-term storage it is therefore of particular importance to avoid damage during the harvest operations and furthermore, to have genotypes with high storability and low susceptibility to damage.

Development of the sugar beet quality in the Netherlands since 1980 and introduction of invert sugar as a new parameter for beet quality assessment

2015 ◽  
pp. 95-103 ◽  
Author(s):  
Dirk P. Vermeulen
Keyword(s):  
The Netherlands ◽  
Sugar Beet ◽  
Quality Assessment ◽  
Sugar Content ◽  
Quality Parameters ◽  
Invert Sugar ◽  
Internal Quality ◽  
Glucose Content ◽  
Thick Juice ◽  
Trial Phase

The technological beet quality has been always important for the processors of sugar beet. An investigation into the development of the beet quality in the Netherlands since 1980 has shown that beet quality has improved significantly. Internal quality parameters that are traditionally determined in the beet laboratory, i.e. sugar content, Na, K and -aminoN, all show an improving trend over the years. In the factories, better beet quality has led to lower lime consumption in the juice purification and significantly higher thick juice purity. In 2013, Suiker Unie introduced the serial analysis of the glucose content in beet brei as part of the routine quality assessment of the beet. The invert sugar content is subsequently calculated from glucose content with a new correlation. The background, the trial phase and the first experiences with the glucose analyzer are discussed.

scholarly journals Trends in Free Sugar Content of Slovenian Pre-Packaged Foods and Non-Alcoholic Beverages

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Nina Zupanic ◽  
Igor Pravst
Keyword(s):  
General Population ◽  
Soft Drink ◽  
Sugar Content ◽  
Self Regulation ◽  
Cross Sectional Study ◽  
Alcoholic Beverages ◽  
World Health ◽  
Free Sugar ◽  
Sugar Consumption ◽  
Cross Sectional

AbstractIn 2015, World Health Organization (WHO) has issued guidelines to reduce the consumption of free sugars to no more than 10% of the total daily energy intake, with additional health benefits achieved when aiming to less than 5%. For the general population, following these recommendations has proven difficult due to the massive amount of free sugar available in pre-packed products on the market. In Slovenia, a series of actions have been undertaken to reduce the availability and consumption of foods high in free sugar, including food industry responsibility pledges from soft drink and dairy industry (in 2015 and 2017, respectively).To monitor the efficacy of those actions as well as general trends in free sugar content on the Slovenian food market, the cross-sectional study from 2015 was repeated in 2017. Data from 21,115 pre-packed food items were systematically collected from major retailer shops in Ljubljana, Slovenia. All products were photographed and their European/International Article (EAN) codes scanned to assemble an online database. The products were later assigned to one of the 49 pre-defined food categories, matching those from 2015. The categories that contributed to free sugar consumption in 2015 the most were re-analysed in 2017.Results showed that in the category of Chocolate and sweets, which in 2015 contributed one third of all free sugar sold on Slovenian market, mean free sugar content increased by 4.7 %. Among Soft drinks, which followed shortly after, free sugar content dropped by 8 %. The decrease was also observed among Jellies (10.7 %) Yogurt products (5.7 %), Breakfast cereals (1.7 %), Biscuits (0.9 %), as well as Fruit and vegetable juices (0.9 %). On the other hand, large increase was observed among Ice creams and edible ices (31.3 %) and in the category of Jam and spreads, in which mean free sugar content increased by 20.3 %.The data showed some favourable trends in free sugar content in many food categories that contribute an important share to an overall free sugar consumption. However, free sugar in certain food categories such as Chocolate and sweets is still on the rise, exposing the need for additional actions that would encourage industry to reformulate products with a lesser amount of free sugar. Moreover, industry self-regulation may be one of, but not the only measure to efficiently reduce free sugar consumption among general population.

scholarly journals The estimation of carbohydrates. V. The supposed precipitation of reducing sugars by basic lead acetate

1916 ◽  
Vol 8 (1) ◽  
pp. 7-15 ◽  
Author(s):  
William A. Davis
Keyword(s):  
Lead Acetate ◽  
Reducing Sugars ◽  
Rotatory Power ◽  
Invert Sugar ◽  
Lead Compound ◽  
Sugar Analysis ◽  
Negative Reading ◽  
The Subject ◽  
Source Of Error

Gill in 1871 first pointed out that when an excess of basic lead acetate is added to a solution of invert sugar the negative rotation of the latter is greatly reduced owing to the formation of a soluble lead compound of laevulose. If sufficient lead solution is added the negative rotation may become a positive one; thus in one experiment quoted by Gill a negative reading of – 28° was transformed into a positive value of + 57°. The change of rotation was not, however, permanent and on removing the lead or on acidifying the solution the original rotatory power was restored. The change of rotation was attributed to an effect of the lead on the laevulose only; a solution of dextrose was practically unaffected by the presence of basic lead acetate. Since Gill's paper the effect of basic lead acetate as a source of error in sugar analysis has been the subject of numerous papers especially by Pellet, Svoboda, Edson, Prinsen Geerligs, Watts and Tempany and Eynon.

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