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We chemically analyze the common sugars (saccharides, mono- and di-). We can identify and
quantify most monoshaccarides and dishaccarides using a variety of methods. Also some
polyshaccaides and essential sugars can be identified. Using Ion Chromatography (IC), Gas
Chromatography/Flame Ionization Detection (GC/FID) and wet chemistry, we can quantify the
levels of monoshaccarides and dishaccarides. Using Gas Chromatography (GC) and Mass
Spectroscopy (MS), we can identify most trace sugar components. Using high performance
liquid chromatography (HPLC), Gas Chromatography/Mass Spectroscopy (GC/MS), and Nuclean
Magnetic Resonance (NMR Proton and C-13) most sugars can be identified.
Physical properties such as specific gravity, Brix values, and optical rotation values can be
determined. Quality control analyses can be provided. For food nutrition labels, we analyze for
total sugars and carbohydrates.
We can deformulate (reverse engineer), reformulate, and formulate food products containing
sugars. Small trial batches can be provided.
The known essential sugars (Glycose, Galactose, Mannose, Fucose, Xylose, N-acetyl
Glycosamine, N-acetylgalactosamine, and N-Acetyl Uramic Acid) can also be analyzed by HPLC
and NMR in most products.
SOME GOOD SUGARS (GLYCONUTRIENTS) HAVE BEEN ANNOUNCED
(By MIT Technology Review, 2004)
Eight sugars, which are natural and essential, have been shown to be vital for good health. The
eight sugars are called glyconutrients:
Glucose (Energy Sugar)
Galactose (Milk Sugar)
Mannose (A Disaccaride)
Fucose (In Mushrooms)
Xylose (A Pentose Monosaccaride)
N-Acetyl Glucosamine
N-Acetyl Galactosamine (In Some Milk Products)
N-Acetyl Uramic Acid
Some of these sugars are not sweet and many are contained in foods such as mushrooms,
cabbage, broccoli, rye, barley, yeast, seeds, grapes, and onions, However if these foods are
processed, some of the gluconutrients may be lost.
Several diseases are believed to be caused by a lack of them:
Muscular Distrophy
Alzheimer’s Disease
Parkinsen’s Disease
Skin Aging
(Some glyconutrients are underlined)
(A) Monosaccarides (Simple Sugars):
Pentoses: Arabinose, Xylose, Mannose, Ribose
Hexoses:
(1) Aldohexoses: Glucose, Galactose
(2) Ketohexose: Fructose
(B) Oligosaccharides
(1) Disaccarides: Reducing (Maltose & Lactose)
Nonreducing (Sucrose)
(2) Trisaccarides: Nonreducing (Raffinose & Gentianose
(C) Polysaccarides
(1) Homo (One kind): Pentosans (Xylan, Araban)
Hexosans (Glucosans,
eg. Starch, Dextrin, Glycogen & Cellulose)
Fructosans (Insulin)
Mannan
Galactan
(2) Hetero (Two or more kinds): Pectins, Gums, Mucilages
(3) Nitrogen Containing: Chitin
