Determination of the Sugar Content in High-Sugar Beverages

Suun Kim; Nayoung Kim; Saeram Lee; Sungdeuk Lee

doi:10.3746/pnf.2022.27.3.309

Determination of the Sugar Content in High-Sugar Beverages

Prev Nutr Food Sci. 2022 Sep 30;27(3):309-314. doi: 10.3746/pnf.2022.27.3.309.

Authors

Suun Kim¹, Nayoung Kim¹, Saeram Lee¹, Sungdeuk Lee¹

Affiliation

¹ Food and Drug Division, Seoul Metropolitan Government Research Institute of Public Health and Environment, Gyeonggi 13818, Korea.

Abstract

We determined the sugar content of 75 samples, including eight black sugar beverages (BSBs) and seven Dalgona lattes (DLs) from Seoul, Korea, using high-performance liquid chromatography-evaporative light scattering detector. The mean sugar content per 100 g was 12.7 g and 12.3 g for BSB and DL, respectively. According to the World Health Organization, the mean sugar content per serving in BSB and DL were 34.8 g and 32.5 g, respectively, equivalent to 65∼70% of the recommended daily intake for added sugars. The highest sugar was sucrose (56.5% in BSB and 64.4% in DL). The sugar content could be adjusted in 27 out of 40 stores for BSB and 25 out of 35 stores for DL. The relative standard deviation of the content (g/100 g) per store by the manufacturer ranged between 5.7∼21.6% for BSB and 2.3∼29.5% for DL. This suggests that a uniform recipe is required for manufacturing beverages.

Keywords: beverages; high-performance liquid chromatography; sugars.