Analysis of Mono and Disaccharides in Food and Beverages​

Accelerating Routine Food & Beverage Testing with Optimized Methods

Explore the latest technology and methodology solutions to help you deliver results more easily and efficiently for routine Food and Beverage QC testing for : Sugars, Sugar Substitutes Additives, Vitamins and Amino Acids.

EPISODE 1 - Sugars Analysis

Who Should Attend?

This webinar is focused on profiling and quantifying mono and di-saccharides in food and beverage matrices for the following audience: food manufacturers, CRO, Academia and Research Laboratories.

What will you learn?

• Impact on the choice of columns on your chromatograms
• Profiling and quantifying mono and di saccharides in food and beverages
• Choice of chromatographic techniques, columns and detectors
• Mass Spectrometry advantages with QDa on this type of analysis
• Challenges other labs in your domain are facing

Agenda

Routine LC Analysis of Mono and Disaccharides in Food and Beverages

• Presenter: Dr. Jinchuan Yang (Principal Scientist - Waters​)

Sugars can be found naturally in various foods and Beverages or are added to provide an array of functions, impacting nutrition, the sweetness and flavor of a product as well as mouth feel. With the increasing concerns of obesity and diabetes in many countries, the need to monitor sugar intake has grown in recent years. Consequently, now there are requirements to provide accurate information about added sugar content on food product labels to comply with current food labeling regulation. Monosaccharides fructose, galactose, and glucose, and disaccharides sucrose, lactose, and maltose are common sugar ingredients in foods. While low lactose and lactose-free products are available on the market, it is critical to ensure the label claim of these dairy based food products. High performance liquid chromatography (HPLC) is the method of choice for the analysis of sugars. This webinar will highlight several approaches and considerations to improve your sugar analysis, increase sustainability and of course reduce your run time using High performance Liquid Chromatography (HPLC) as the method of choice and testing different BEH amide columns and showing different detectors performance.

Screening of methods for determining the sugar content of beverages

• Presenter: Giorgio Caldarelli (Senior Laboratory Analyst/RSPP, Campari Central laboratory - Campari Group)

We are pleased to receive a special guest Giorgio Caldarelli, from the company Campari Group. A big thanks for their participation and collaboration to share their expertise in our webinar. Giorgio Caldarelli, Senior laboratory Analyst at Campari Central Laboratory will be pleased to present Campari’s sugar analysis. In this presentation it will be exposed the reason Campari has chosen to analyze sugars on HPLC system going deeper in all aspects of the method. He will also share his expertise on other challenging applications developed on UPLC system.

Live Q&A session

• Moderator: Cecile Pinto (Food & Environmental Market Development Manager, South Europe - Waters)

• Speaker: Dr. Jinchuan Yang (Principal Scientist - Waters)

• Speaker: Giorgio Caldarelli (Senìor Laboratory Analyst/RSPP, Campari Central laboratory - Campari Group)

• Speaker: Andrea Perissi (Food & Environmental MS Sales Specialist - Waters)

Presenter: Dr. Jinchuan Yang (Principal Scientist, Scientific Operations, Waters Corporation)

Dr. Jinchuan Yang is a principal scientist in the Scientific Operations at Waters Corporation. Since he joined Waters in 2002, his roles at Waters have mainly focused on application development, marketing development, as well as support for R&D and training. His main technical expertise is in the food and the environmental analysis areas as well as in material characterization. He volunteers in technical groups at AOAC International and USP and serves as a member of expert panels in these organizations.

Presenter: Giorgio Cardarelli (Senior Laboratory Analyst/RSPP - Central Laboratory, Campari Group)

Hired in the Sesto San Giovanni plant in 1992, he deals with the analysis of raw materials, semi-finished and finished products. In 1995, with the beginning of Campari's transformation from a single-product company to a corporate one, it moved to the Central Laboratory, specializing in, among other things, liquid chromatography (HPLC/UPLC/Ion Chromatography). The determined analytes include main products components, as sugars, dyes, organic acid, and limited substances.