ISO 31220 Determination of Carbohydrates in Bakery Products

The determination of carbohydrates is a critical aspect of nutritional composition testing, especially within the food and feed sector. ISO 31220 provides a standardized method for determining total sugars present in bakery products such as breads, pastries, cakes, and other similar items. This service ensures that manufacturers adhere to regulatory standards and consumer expectations regarding sugar content.

The process involves several steps including sample preparation where the baked goods are ground into fine powder. The use of analytical instrumentation like high-performance liquid chromatography (HPLC) is essential for accurate measurement. Chromatographic separation allows for precise identification and quantification of carbohydrates.

Understanding the carbohydrate content helps in meeting dietary requirements, especially for individuals with diabetes or those following low-carb diets. It also plays a role in product labeling compliance by providing reliable data on macronutrient profiles.

The importance cannot be overstated; accurate carbohydrate determination supports not only regulatory compliance but also enhances consumer trust and satisfaction. By adhering to this standard, food processors can ensure their products meet quality benchmarks set forth internationally.

Applied Standards

ISO 31220:2018 - Determination of total sugars in bakery products
ASTM D5764-19 - Standard Practice for Sampling and Preparation of Bakery Products
EN ISO 15666-1:2013 - Analytical methods for the determination of carbohydrates in foodstuffs - Part 1: General principles

The application of these standards ensures consistency across different laboratories and helps maintain high levels of accuracy and reliability.

Scope and Methodology

Step	Description
Sample Collection	Collect representative samples from various batches of bakery products.
Preparation	Grind the collected samples into a fine powder for analysis.
Solution Preparation	Dissolve the prepared sample in an aqueous solution containing appropriate reagents.
Separation and Detection	Utilize HPLC to separate components and detect carbohydrates quantitatively.

Use Cases and Application Examples

Determining the sugar content in breads for labeling purposes.
Evaluating compliance with dietary guidelines for diabetic-friendly products.
Ensuring consistency in product formulation across production batches.

Bakery Product	Total Sugars (g/100g)
Whole Wheat Bread	5.6 g/100g
Rye Bread	3.2 g/100g
Cinnamon Rolls	14.7 g/100g

Frequently Asked Questions

What is the difference between total sugars and free sugars?

Total sugars encompass all naturally occurring carbohydrates in food, including sucrose, glucose, fructose, maltose, etc., while free sugars refer specifically to sugars added during processing or preparation.

How frequently should carbohydrate testing be conducted?

Testing frequency depends on the specific requirements of the product and regulatory compliance needs. Regular intervals are recommended to ensure consistent quality.

Can this method also identify other types of sugars besides sucrose?

Yes, the method identifies various monosaccharides and disaccharides commonly found in bakery products.

What instruments are used for carbohydrate determination?

High-performance liquid chromatography (HPLC) is the primary instrument utilized for this purpose. Other analytical tools may also complement these tests.

Are there any limitations to this method?

Limitations include potential interference from other compounds in complex samples and variability depending on sample preparation techniques.

How does this affect product labeling?

Accurate carbohydrate determination ensures compliance with nutritional labeling requirements, which is crucial for transparency and consumer trust.

Can this method be used on frozen bakery products?

Yes, provided the samples are thawed appropriately before analysis to avoid altered carbohydrate structures.