Sugar and Sorbitol Analysis
Most of the soluble solids in apple juice consist of the natural sugars fructose, glucose and sucrose. The concentrations of these sugars can be determined by HPLC or enzyme assay. For many fruit juices, the distribution of these sugars is a distinguishing characteristic of the pure juice. Figure 4 is a histogram of the sucrose content of commercial apple juices. The sucrose content of apple juice, expressed as a percentage of total sugars, averages approximately 15%; the large majority of results are in the range of 10-20% of total sugars. Additions of cane or beet sucrose to apple juice will lead to values near the high end of or exceeding this range.
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