The experts know, there is more to preparing steak or rib chops than just adding salt and pepper. To get the crispy brown layer, often sugar is added. It is considered essential by culinary professionals, both for its browning capabilities and flavor-enhancing properties. Bon appétit!
Processed meat and fish products are generally not associated with its sugar content. To increase awareness of sugar intake and to comply with current FDA food labeling regulation, it is required to provide accurate information on food product labels. The ‘how much’ and ‘what’ is answered in a new application note from Antec. It describes the analysis of added sugars in processed and cured meat and fish using the ALEXYS Carbohydrates analyzer. This analyzer for carbohydrates is used in a wide range of sample matrices and is based on High Performance Anion Exchange Chromatography in combination with Pulsed Amperometric Detection (HPAEC-PAD).