This European Standard specifies an HPLC-method for the determination of isomalt and other polyols such as
lactitol, maltitol, mannitol, sorbitol and xylitol in foodstuffs. Chemically isomalt is described as a mixture of
6-O-D-glucopyranosyl-D-sorbitol (1,6-GPS) and 1-O D-glucopyranosyl-D-mannitol (1,1-GPM).
The method has been validated in a collaborative study for isomalt (sum of GPS and GPM) on cookies,
chewing gum, chocolate and on hard candies. Validation data for GPS and GPM are given in Clause 8,
Annex A, Tables A.1 and A.2
The determination of the other sugar alcohols has been validated in a further collaborative study using the
same method. The samples were pudding (lactitol, mannitol, xylitol), cookies (lactitol, maltitol, mannitol,
sorbitol and xylitol), hard candies (lactitol, mannitol, xylitol, sorbitol) and chewing gum (maltitol, mannitol,
sorbitol). Validation data are given in Clause 8 and Annex A, Tables A.3 to A.7.
Diese Europäische Norm legt ein HPLC-Verfahren für die Bestimmung von Isomalt und anderen Polyolen wie Lactit, Maltit, Mannit, Sorbit und Xylit in Lebensmitteln fest. Chemisch wird Isomalt als eine Mischung von 6-O-a-D-glucopyranosyl-D-Sorbit (1,6-GPS) und 1-O-a-D-glucopyranosyl-D-Mannit (1,1-GPM) beschrieben. Das Verfahren wurde in einem Ringversuch mit Keksen (mit einem Gehalt an Isomalt von 26,1 g/100g) Kaugummi (28,6 g/100 g), Schokolade (36,4 g/100 g) und mit Hartkaramellen (96,2 g/100 g Isomalt (Summe aus GPS und GPM) validiert.