Sugars in chocolate analysed

The analysis of the different sugars present in a bar of chocolate can reliably and affordably be quantified using Pulsed Amperometric Detection (PAD) with the 817 Bioscan from Metrohm.

The analysis of the different sugars present in a bar of chocolate can reliably and affordably be quantified using Pulsed Amperometric Detection (PAD) with the 817 Bioscan from Metrohm.

PAD offers a reliable and quick means of process control of the different sugars that make up a typical bar of chocolate to ensure batch reproducibility and maintain the flavour profile that the consumer demands from a particular brand.

The Bioscan employs a virtually maintenance free measuring cell which means that polishing of the working electrode is no longer required - resulting in improved instrument analysis uptimes and a reduction in the running costs.

It is possible to operate the Bioscan either as a standalone sugar analyser, for example with a Metrohm Compact IC, or in conjunction with a Metrohm Advanced Modular IC System for the determination also of anions and cations.

The system(s) requires no costly eluent cartridges or overhead gases, simply basic laboratory reagents and a supply of ultra-pure deionised water.

Typical sample preparation involves solving a portion of chocolate in ultra-pure water with sonication, then injection with inline sample filtration using the Metrohm 838 Advanced Sample Processor to maximise sample throughput and reduce the sample pre-treatment and analysis operating costs.

Back to top