Sugar and Sugar Products

Sugars are short-chain, soluble carbohydrates and are widely used in food. Simple sugars are called mono-saccharides and include glucose (also known as dextrose), fructose, and galactose. Both natural sugars (fruit, grain, sugarcane & sugarbeet, vegetable, milk, fruit juice) and added sugars (flavoured tea & coffee, sport drink, health drink and cola beverages, vitamin drink, smoothie, ice-cream, instant soup, flavoured yoghurt, energy bars, cereal, sauce, ketchup etc.) are ubiquitously present in the food market.

Blood sugar in excess of bodily needs & beyond its storage capacity is converted and stored as body fat leading to weight gain. Excess fat has been implicated for obesity in children and adults and in lifestyle disorder diabetes which precipitates Nephrological, Biliary & Cardiac diseases. The US Heart Association recommends that calorific contribution from added sugar should be less than half of that required.

At EFRAC, the Food department deals with various analytical requirements in a wide range of food matrices. EFRAC’s facilities include different branches of research and analysis and analytical services for food. EFRAC has World Class Laboratory for the Food Testing services for providing accurate Test Results to the clients.