Quality Control of Zero-Calorie Sweeteners Using Near-Infrared Analyzers [Technical Document]

Rapid quality control of zero-calorie sweeteners such as stevia and sucralose using near-infrared analysis (NIR).

The use of zero-calorie sweeteners as sugar substitutes in food products has dramatically increased over the past decade in soft drinks and snacks. Two examples of this are stevia, derived from the leaves of the Stevia rebaudiana plant, and sucralose, a chlorinated sucrose derivative. Both are much sweeter than sugar and are used at much lower concentrations in food. On the other hand, regulations regarding zero-calorie (non-nutritive) sweeteners have become stricter to ensure food safety. In response to these regulations, various sweeteners can be measured using high-performance liquid chromatography (HPLC), ion chromatography, and thin-layer chromatography; however, these measurement methods are time-consuming and have high running costs. By using near-infrared spectroscopy (NIRS), it is possible to simultaneously quantify several types of sweeteners in under one minute without the use of chemicals and without the need for sample pretreatment.

Food Testing/Analysis/Measuring EquipmentNear-infrared spectrophotometerFood/beverage component analyzer