Carbohydrates, which include sugars and fibres, are key components in many foods, with a product’s physiochemical properties, such as sweetness, appearance, stability and texture, depending on the type and concentration of the carbohydrates present.

Our exceptional team have the analytical expertise to help you understand the wide-ranging function and affect that carbohydrates have on your product, with analysis all the way from raw material to finished product testing.

Identifying Carbohydrates

Depending on your product and your objectives, we can apply a range of carbohydrate testing methods, in order to identify:

  • Mono- and disaccharides (e.g. sugars)
  • Maltodextrins
  • Oligosaccharides (e.g. inulin)
  • Polyols (e.g. glycerol, erythritol, sorbitol, xylitol, inositol, mannitol, isomalt and maltitol)
  • Artificial and natural sweeteners (e.g. aspartame, acesulfame K, saccharin, sucralose, stevia glycoside Reb A)
  • Specialty carbohydrates such as HMOs (human milk oligosaccharides)

Specialist Carbohydrate analysis

Our specialist carbohydrate analysis can help you generate the appropriate data for health and nutritional claim substantiation, regulatory submissions (e.g. novel food), manufacturing cleaning validations and troubleshooting manufacturing production challenges.

Our analysis can help to:

  • Generate the profile of carbohydrate ingredients to predict their performance through processing and in finished products
  • Quantify the levels of carbohydrates present and understand changes over shelf-life
  • Understand their impact on nutritional profiles
  • Compare different raw material suppliers
  • Understand their effect in model digestion systems
  • Investigate carbohydrates profiles of materials for waste valorisation
  • Assess carbohydrates distribution within finished products
  • Determinate reducing sugars and their effect on the generation of undesired components via Maillard reaction (e.g. Acrylamide, HMF)

Developing and validating carbohydrate testing methods

Our dedicated team are experts in developing and validating analytical methods to characterise and assess the stability of carbohydrates in different products. Our extensive range of techniques used to characterise carbohydrates include:







NMR P and C - high resolution and time domain






Confocal Raman microscopy

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