Polydextrose in biscuits with IC-PAD in line to AOAC 2000.11
contributed by Metrohm |
Introduction
Polydextrose is a low calorie synthetic polymer of glucose. It is an accepted additive for food. Polydextrose is extracted from food samples with hot water and centrifuged. Subsequent digestion removes maltooligomers and fructans. Finally, polydextrose is quantified by anion-exchange chromatography followed by pulsed amperometric detection.
Log in or register to read this article in full and gain access to The Analytical Scientist’s entire content archive. It’s FREE!