AppliChrom® SugarSep

Mono- Di- and oligomeric sugars (e.g. lactose, sucrose) and polymeric sugars (e.g. starch, chitosan) are important natural substances for technology, nutrition and in medicine research.

Sugar alcohols (e.g. xylitol, sorbitol) are natural and technical produced substances. They are important as sweeteners for e.g. nutrition.

Fermentation of sugars can lead to alcohols (e.g. ethanol). While content of sugars decrease content of alcohols increase. Also alcohols are parts of beverages.

Carboxylic acids (tartratic acid, formic acid, acetic acid, lactic acid, but also butyric acid) can be e.g. part of fruits or from a fermentation process.