Characterization of Food Ingredients by GPC/SEC with Triple Detection
5 December 2012

Modern foodstuffs often contain ingredients from natural sources. For example alginates are made from brown algae, chitosans are made from shellfish and xanthans are made from sugar. The performance characteristics of these food ingredients will depend strongly on their molecular weight and structure, so determination of an accurate molecular weight distribution is paramount. This application note from Malvern Instruments demonstrates how GPC/SEC with triple detection (Low Angle Light Scattering, Viscosity Detection and Refractive Index Detection) can be used for the comprehensive characterization of complex food ingredients and additives based on biopolysaccharides.

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