Simplified, repeatable ways to analyze sugars in foods and materials
This reference, Methods for Sugar Analysis and Allied Determinations, offers practical methods developed from years of sugar work. It covers a wide range of samples, from cane and sorghum to molasses, beet juice, and refined sugars, with procedures that clinicians and technicians can follow in a lab.
This edition provides clear, step-by-step techniques, notes on common pitfalls, and guidance on using standard tables and instruments. It includes methods for estimating sucrose, reducing sugars, moisture, fiber, and solids, plus practical tips for sample preparation, digestion, and calculation. Many procedures are illustrated with examples and measurements to help ensure consistent results.
- Step-by-step procedures for sucrose and reducing sugar determinations in diverse materials
- Guidance on moisture, ash, fiber, and solids to assess product composition
- Use of refractometers, polarimeters, and standard tables to interpret results
- Tips for preparing samples, calibrating equipment, and calculating percentages
Ideal for food chemists, laboratory technicians, and others who need reliable sugar determinations, this edition aims to improve accuracy and reproducibility in everyday analysis.