Method and device for detecting sugar content in food

The present invention discloses a method as device for detecting sugar content in food product. Based on that most of microbes can utilize monosaccharide and disaccharide in food product and can not utilize starch, xylitol, aspartame and other sugar directly, the volume of CO2 produced in microbial...

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Bibliographic Details
Main Author RUINING CHEN
Format Patent
LanguageEnglish
Published 03.08.2005
Edition7
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS OR TEST PAPERS THEREFOR
CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES
ENZYMOLOGY
INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES
MEASURING
MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
PHYSICS
PROCESSES OF PREPARING SUCH COMPOSITIONS
SPIRITS
TESTING
VINEGAR
WINE
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Summary:The present invention discloses a method as device for detecting sugar content in food product. Based on that most of microbes can utilize monosaccharide and disaccharide in food product and can not utilize starch, xylitol, aspartame and other sugar directly, the volume of CO2 produced in microbial fermentation is measured for determining the content of saccharide incapable of being taken by diabetics in food product. The present invention also relates to the special reaction container and apparatus for the detection.
Bibliography:Application Number: CN2005113124