Dear all,
recently I was confronted with the statement that "rare sugars" can be used to identify food fraud or the use of enzymatic food treatment.
Initially, I was surprised to learn, that the term "rare sugars" is a known terminus technicus. Literature tells about some analytical methods - mostly based on liquid chromatography - to analyze some (psicose, tagatose to name the two most commonly mentioned).
What I would like to know is the following:
Is there any additional indication for an increased interest in such components?
Any hint and suggestion would be highly welcome.
Thank you very much in advance,
Detlef.