Abstract
Milk and its derivatives are the basis of human nutrition since childhood. Given their importance within a balanced diet, the determination of carbohydrates in milk and its derivatives is fundamental for two reasons: one of alimentary origin related to intolerances and the other one of technological origin, especially for PDO (Protected Designation of Origin) products. The dietetic approach, including lactose-free products, has a crucial role in the management of lactose intolerance, but labelling and compositional rules indicating the absence or reduced presence of lactose in food are currently not harmonised at Union level. Considering the above-mentioned issues and the absence of official methods for the determination of low sugar concentrations, we propose a new and simple IC-HRMS method to detect carbohydrates in milk and different lactose-free derivatives, which can allow the definition of concentration limits useful to characterise products suitable for specific dietary regimes.
Highlights
Products to Support Food Labelling.Milk and its derivatives are basic human foodstuffs
As regards the first issue, lactose intolerance consists in the inability to correctly digest lactose, the sugar contained in a greater extent in milk, and it is caused by an insufficient presence of the enzyme lactase [1]
Considering the above-mentioned issues and the absence of official methods for the determination of low concentrations of lactose, lactulose, glucose, and galactose in dairy products, in particular in long-aged cheeses and especially in different lactose-free or reduced lactose-free products, the aim of this study was to develop a simple and sensitive analytical method based on Ionic Chromatography (IC)-HRMS (Ion Chromatography-High Resolution Mass Spectrometry) analysis to detect carbohydrates, which can allow the definition of concentration limits that are useful to characterise products suitable for specific dietary regimes
Summary
Milk and its derivatives are basic human foodstuffs. Children, as well as adults, continue to consume milk of animal origin or its derivatives as well as cheese, yogurt, butter, cream, ice cream, etc. Given their importance within a balanced diet, the determination of carbohydrates in milk and its derivatives is fundamental for two reasons: one of alimentary origin related to intolerances and the other one of technological origin. As regards the first issue, lactose intolerance consists in the inability to correctly digest lactose, the sugar contained in a greater extent in milk, and it is caused by an insufficient presence of the enzyme lactase [1].
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