DIN EN 15086:2006-06

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-a-D-glucopyranosyl-D-sorbitol (1,6-GPS) and 1-O-a-D-glucopyranosyl- D-mannitol (1,1-GPM). The method has been validated in a collaborative test with cookies containing 26,1 g/100 g, on chewing gum containing 28,6 g/100 g, on chocolate containing 36,4 g/100 g and on hard candies containing 96,2 g/100 g ISOMALT (sum of GPS and GPM). The determination of the other sugar alcohols has also been validated in a further collaborative test, using the same method. The samples were pudding containing lactitol (0,7 g/100 g), mannitol (1,7 g/100 g) and xylitol (4,7 g/100 g), cookies containing lactitol (6,1 g/100 g), maltitol (1,8 g/100 g), mannitol (4,3 g/100 g), sorbitol (3,8 g/100 g) and xylitol (3,0 g/100 g), hard candies containing lactitol (80,5 g/100 g), mannitol (3,9 g/100 g), xylitol (6,5 g/100 g) and sorbitol (4,7 g/100 g), and chewing gum containing maltitol (32,3 g/100 g), mannitol (1,7 g/100 g) and sorbitol (27,2 g/100 g).