Sugars and Constituents

Constituents

Precise determination of acid, sugar and alcohol content 

Enzymatic tests are widely used as analytical tools for the determination of sugars, acids, alcohols and a few other food components in products such as fruit juices, wine, beer, dairy products, egg and meat.

Enzymatic assays are very specific and can be used even for complex matrices. The tests are based on high-quality enzymes, enabling precise and specific measurement of each compound, even in complex matrices. Results are measured with a spectrophotometer and automation is possible.

Numerous enzymatic methods have been approved or validated by international organisations, of which the most important are:

  • AOAC (American Association of Analytical Chemists)
  • CEN (European Committee for Standardization)
  • IDF (International Dairy Federation)
  • IFU (International Federation of Fruit Juice Producers)
  • ISO (International Standardisation Organisation)
  • OIV (International Organization of Wine)

We offer a variety of test systems for enzymatic analyses, including the international reference method “Yellow Line” by Roche, the Enzytec™ product lines “Generic“, “Color“, “Fluid” and “Liquid” as well as test kits for the convenient on-site biochemistry analyzer RIDA®CUBE SCAN.

Product overview

You can find a comprehensive overview of our test kits for enzymatic analysis in our free brochure.

Acid determination

Determination of organic acids such as citric acid, lactic acid or acetic acid is particularly important in the production of wine, beer and other beverages. Some acids may spoil the product, others are used as additives, and still others are important quality indicators. Click on one of the following acids to learn more about it and its relevance in food production.

  • Acetic acid
  • L-Ascorbic acid
  • Citric acid
  • Formic acid
  • Gluconic acid
  • L-Glutamic acid
  • D-3-Hydroxybutyric acid
  • D-Isocitric acid
  • L-Lactic acid
  • D-Lactic acid
  • L-Malic acid
  • D-Malic acid
  • Succinic acid
  • Tartaric acid
  • Sugar determination

Whether beverages, dairy products, dietary foods or confectionery: Enzymatic tests can quickly and precisely determine the content of sugars such as glucose, fructose, lactose, sucrose or maltose. Click on one of the following sugars to learn more about it and its relevance in food production.

  • D-Glucose
  • D-Glucose / D-Fructose
  • Lactose / D-Galactose
  • Maltose / Sucrose / D-Glucose
  • Raffinose
  • Starch
  • Sucrose / D-Glucose
  • Sucrose / Glucose / Fructose

Other parameters

In addition to acids and sugars, a number of other parameters can be determined by enzymatic testing – including alcohols, salts, sulfite, cholesterol, ammonia or metals such as copper and iron.

  • Acetaldehyde
  • Ammonia
  • Cholesterol
  • Copper
  • Ethanol
  • Glycerol
  • Iron
  • Nitrate
  • D-Sorbitol & Xylitol
  • Sulfite
  • Urea

 

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