Method for the measurement of D-sorbitol and/or xylitol in food products

Shipping temperature: ambient

Storage temperature:
- Short term stability: 2-8^oC,
- Long term stability: see individual component labels

Assay format: spectrophotometer

Detection method: absorbance - 492

Signal response: increase

Linear range: 1,0 to 20 µg of D-sorbitol (or xylitol) per assay

Reaction time: ~ 15 min

Detection limit: 0,20 mg/L

Method recognition: method based on this principle have been accepted by IFU and AIJN

Stability: > 2 years under recommended storage condition

• Each vial of sorbitol dehydrogenase is stable for > 2 months at 4°C after dissolution
• No wasted diaphorase solution (stable suspension supplied)
• Reagents stable for > 2 years as supplied
• Spreadsheet available
• Standard included
• Suitable for manual, microplate and auto-analyser formats
• Very competitive price (cost per test)

Diabetic foods (e.g. honey, jam and chocolate), dietetic foods, chewing gum, candies, fruit juice (e.g. apple juice), ice-cream, sweets, bakery products (e.g. desserts), marzipan, paper (and cardboard), cosmetics, pharmaceuticals and other materials (e.g. biological cultures, samples, etc.)

Data Booklet Validation report Product performance Data calculator Safety data sheet

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