A proposed simple method for objectively quantifying free sugars in foods and beverages

Area of Science:

• Food science
• Analytical chemistry
• Public health nutrition

Background:

• Dietary guidance increasingly focuses on free sugars, distinguishing them from sugars within intact plant structures.
• Current analytical methods lack the ability to quantify free sugars, especially in complex processed foods.
• Accurate measurement is vital for nutrition labeling and public health monitoring.

Purpose of the Study:

• To propose a novel, simple analytical method for the quantitative determination of free sugars.
• To address the challenge of measuring free sugars in heterogeneous processed food products.
• To provide a basis for a potential standard method for free sugar analysis.

Main Methods:

• Development of a method based on particle size analysis using sieving.
• Determination of a particle size threshold informed by mastication data.
• Application to processed food products with mixed particle sizes.

Main Results:

• The proposed sieving method provides an objective, quantitative estimate of free sugars.
• The method's particle size threshold is linked to the physiological process of mastication.
• The approach is adaptable to various food matrices, including soups and cooked foods.

Conclusions:

• The developed sieving method offers a practical solution for quantifying free sugars.
• This method aligns with the public health concept of free sugars.
• The method has potential for wider validation and adoption as a standard analytical technique.