In advanced laboratories, sugar profile in foods and beverages commonly consumed, such as cake, chocolate, wafer, jelly, cookies, pudding, fruit yoghurt, lemonade, lemon-flavored soda, cola, mineral water, fruit juice, milk beverage, and iced tea. tests are carried out to determine Most of these foods are higher in fructose than glucose. In one study, the highest fructose content was 71 percent in cola, 52 percent in chocolate, and 48 percent in lemon-flavored soda. High performance liquid chromatography (HPLC) method was used in these tests.
Dietary fructose is a naturally occurring sugar in fruits and vegetables. However, fructose is added to foods and beverages to enhance the flavor and taste of some foods or to fry some baked goods. The sweetness level of fructose is very high. It is the sweetest of naturally occurring carbohydrates. It does not create satiety and fullness.
Sugar consumption is increasing dramatically worldwide. The rise in fructose consumption is accompanied by an increase in metabolic disorders such as cardiovascular disease, diabetes, and hypertension, as well as obesity. Therefore, the amount of fructose in processed foods and beverages is monitored. Fructose is both useless to the body and a high toxin.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. Among the numerous tests carried out in this context, there are also sugar determination services in foods.
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