Sugar profile analysis is a laboratory procedure that quantifies individual sugars, typically by HPLC, to verify the authenticity of honey, support Brix and sweetness claims in fruit products, and underpin the sugars figure in nutrition declarations.
In trade practice
Accredited laboratories run HPLC on honey samples to compare glucose-to-fructose ratios and sucrose levels against the ranges set in Council Directive 2001/110/EC on honey; results outside expected ranges may indicate adulteration or blending with syrups. For fruit purees and concentrates, buyers request sugar profile data alongside Brix readings to confirm that sweetness derives from the fruit itself rather than added sugars. A common mistake is accepting a total-sugars figure alone without the individual breakdown, which is insufficient for authenticity assessment. The issuing laboratory should hold ISO/IEC 17025 accreditation for the HPLC method used.
In a specification
A specification or purchase contract typically lists minimum and maximum values for individual sugars as indicative ranges, references the analytical method (e.g. HPLC per relevant Codex or EU honey standards) and requires results to appear on the certificate of analysis.