ABSTRACT
The determination of mono-and disaccharides is one of the most frequently required analyses in the food analysis laboratory and has considerable application in nutritional and biochemical studies. The variety of food and beverage products from food manufacturers continues to expand. This variety, combined
with raised expectations of quality and consistency from the consumer, has created a need for analytical methods that provide specific data on the composition of both raw materials and final products. In the latter case, such analyses may also be driven by legislation regarding nutrition labeling information, reinforced by increasing research activity into the dietary and nutritional significance of carbohydrates in general.
