Preparative
Polydextrose in biscuits – determination according to AOAC 2000.11
Jul 24 2015
Polydextrose is a low calorie synthetic polymer of glucose. It is an accepted additive for food. In the application presented, Polydextrose is determined in biscuits by anion-exchange chromatography followed by pulsed amperometric detection (PAD) in accordance with AOAC 2000.11.
Prior to determination by ion chromatography and PAD, Polydextrose is extracted from the matrix with hot water and centrifuged. Subsequent digestion removes maltooligomers and fructans. Finally, polydextrose is quantified by anion-exchange chromatography followed by PAD.
For more information on this press release please download the application note or contact the Marketing Department at Metrohm UK Ltd.
Events
Mar 01 2025 Boston, MA, USA
Mar 04 2025 Berlin, Germany
Mar 18 2025 Beijing, China
Mar 25 2025 Paris, France
Mar 31 2025 Beijing, China