축산물 중 유가공품에 대한 당류 및 당알코올류 성분함량 조사
Analysis of sugar and sugar alcohol content in dairy processed products from livestock products
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Childhood and adolescence are critical periods for the formation of dietary habits, and sugar intake, including sweet flavors, significantly impacts health. Dairy-based foods favored by children, such as flavored milk, fermented dairy products, and ice cream, serve as major sources of sugar. However, current nutrition labels provide only the total sugar content without specifying the amount of added sugars or sugar alcohols. This study aims to analyze the sugar and sugar alcohol content in commercially available dairy products to assess children’s sugar intake and provide fundamental data for promoting healthy eating habits. A total of 114 dairy products (42 flavored milk, 49 fermented dairy products, and 23 ice cream products) distributed in Gwangju, South Korea, in 2023 were analyzed using High-Performance Liquid Chromatography (HPLC) to quantify five types of sugars (fructose, glucose, maltose, sucrose, lactose) and three types of sugar alcohols (maltitol, mannitol, sorbitol). The results showed that the average total sugar content (g/100 g) was highest in ice cream (22.37 g/100 g), followed by flavored milk (10.56 g/100 g) and fermented dairy products (10.10 g/100 g). The added sugar content was equivalent to 37.4%, 16.76%, and 18.73% of the WHO’s recommended daily intake of added sugars for ice cream, flavored milk, and fermented dairy products, respectively. The average proportion of added sugars in the 114 analyzed dairy products was approximately 75%. The sugar alcohol content ranged from 0.12 to 0.67 g/100 g, which was significantly lower than the total sugar content (10.10∼22.37 g/100 g). This study provides insights into the sugar and sugar alcohol content of dairy-based foods favored by children, contributing to the development of a sugar content database for processed dairy products and supporting nutrition policy initiatives to improve children’s dietary habits.
Abstract
Childhood and adolescence are critical periods for the formation of dietary habits, and sugar intake, including sweet flavors, significantly impacts health. Dairy-based foods favored by children, such as flavored milk, fermented dairy products, and ice cream, serve as major sources of sugar. However, current nutrition labels provide only the total sugar content without specifying the amount of added sugars or sugar alcohols. This study aims to analyze the sugar and sugar alcohol content in commercially available dairy products to assess children’s sugar intake and provide fundamental data for promoting healthy eating habits. A total of 114 dairy products (42 flavored milk, 49 fermented dairy products, and 23 ice cream products) distributed in Gwangju, South Korea, in 2023 were analyzed using High-Performance Liquid Chromatography (HPLC) to quantify five types of sugars (fructose, glucose, maltose, sucrose, lactose) and three types of sugar alcohols (maltitol, mannitol, sorbitol). The results showed that the average total sugar content (g/100 g) was highest in ice cream (22.37 g/100 g), followed by flavored milk (10.56 g/100 g) and fermented dairy products (10.10 g/100 g). The added sugar content was equivalent to 37.4%, 16.76%, and 18.73% of the WHO’s recommended daily intake of added sugars for ice cream, flavored milk, and fermented dairy products, respectively. The average proportion of added sugars in the 114 analyzed dairy products was approximately 75%. The sugar alcohol content ranged from 0.12 to 0.67 g/100 g, which was significantly lower than the total sugar content (10.10∼22.37 g/100 g). This study provides insights into the sugar and sugar alcohol content of dairy-based foods favored by children, contributing to the development of a sugar content database for processed dairy products and supporting nutrition policy initiatives to improve children’s dietary habits.