Field of the Invention:
The present invention is in the field of detecting the sugar as the natural sugar or the artificial
sugar. Particularly, the invention provides a kit and a process for detecting the sugar present
in a food item as the natural or the artificial sugar.
Background of the Invention:
In the recent years the trend towards health, figure and fitness has increased. Energy
imbalance between calories consumed on one hand, and calories exhausted on the other hand,
due to urbanization, sedentary lifestyles and excessive consumption of sugary foods along
with increased fat consumption, especially saturated fats is leading the Indian population to
obesity.
Consumers are demanding a greater variety of low-calorie products as they strive to make
healthier food choices. A sugar substitute is a food additive that duplicates the effect of sugar
in taste, but usually has less food energy. It is about 200 times sweeter than sugar. Some
sugar substitutes are natural and some are synthetic. Those that are not natural are, in general,
referred to as artificial sweeteners. Sugar is an inseparable part of the food we consume. So,
in order to reduce the calorie intake the artificial sweeteners or artificially sweetened products
continue to attract consumers.
However, besides its benefits, animal studies have convincingly proven that artificial
sweeteners may cause weight gain, brain tumors, bladder cancer and many other health
hazards. Majorly used artificial sweetener includes the use of sucralose (Splenda),
acesulfame potassium (Sunett, Sweet One), aspartame (Equal, NutraSweet), neotame, and
saccharin (SugarTwin, Sweet'N Low) etc.
Further, consumption of fruits having a high sugar content is considered a health concern.
Moreover the fruits currently sold in the market are artificially ripened to meet the demand in
the market. The fruit ripening is a process that causes the fruits to become more edible.
However, to determine whether the fruit is artificially or naturally ripened, there is no
method/ system/kit available in the market. Hence, there is a need of developing a kit for
determining the status of the fruit whether ripened, partially ripened or not ripened. Further
the ripening of fruits take place either naturally or artificially. The artificially ripened fruits
have adverse effects on health, hence the consumers should know how the fruit is ripened.
The methods to determine this are available at lab scale, however not at the scale which can
be used by consumer at household level. Hence there is an unmet need of developing a kit
which can be used to determine the stage of ripened fruit (fully, partially or not ripened) and
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the way how it is ripened. Also, a kit or a process with the feature that it could distinguish
and identify the sugar as the natural or the artificial sugar present in a food item like
fruits/drinks etc. shall be highly useful.
Object(s) of the Invention:
A primary object of the present invention is to overcome the drawbacks associated with the
prior art(s).
Another object of the present invention is to provide a kit for identifying and
distinguishing sugar as the natural or artificial sugar present in any food item.
Another object of the present invention is to provide a point of use kit for identifying
and distinguishing sugar as the natural or artificial sugar present in any food
item.
Another object of the present invention is to provide a user friendly and highly efficient
kit for identifying and distinguishing sugar as the natural or artificial sugar
present in any food item.
Another object of the present invention is to provide a simple and cost effective kit for
identifying and distinguishing sugar as the natural or artificial sugar present in
any food item.
Another object of the present invention is to provide a kit for determining the status of the
fruit whether ripened, partially ripened or not ripened.
Another object of the present invention is to provide a kit for determining whether a fruit is
naturally ripened or artificially ripened.
Another object of the present invention is to provide a process for identifying and
distinguishing sugar as the natural or artificial sugar present in any food item by
using the above defined kit.
Another object of the present invention is to provide a process for determining the status of
the fruit whether ripened, partially ripened or not ripened by using the above defined kit.
Another object of the present invention is to provide a process for determining whether a
fruit is naturally ripened or artificially ripened.
Summary of the Invention:
In an aspect of the Invention there is provided a point of use kit for the qualitative and
quantitative identification of artificial and natural sugar in a test sample comprising:
a) a litmus paper
b) Reagent/s
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c) Sample to be tested
d) Control sample
e) Optional Chromogen for the indicator reaction
f) Optional aroma sensor
g) Optional taste sensor
In another aspect of the Invention there is provided a method of detecting the sugar present
in a sample as the natural or the artificial sugar using the kit as mentioned above. The method
comprising the steps of treating said sample with the litmus paper at about optimum
temperature followed by incubation with reagent/s for around 10 minutes to allow the
reaction to happen.
Detailed Description:
The invention provides a “point of use” test kit for the qualitative detection and
differentiation of sugar as the natural or the artificial sugar.
The invention in yet another important aspect of the present invention provides a
process for testing a sugar as the natural or the artificial sugar using the above
defined kit.
The kit finds its application in various aspect(s) including identifying a fruit as
naturally ripened or ripened through artificial sugar or any food item or a fluid
item for testing the presence of a natural sugar or artificial sugar in it.
The components of the kit of the present invention comprises:
a) pH paper or a litmus paper
b) Reagent(s)
c) Sample to be tested
d) Control sample
e) Chromogen for the indicator reaction
In an embodiment, the food sample is a liquid sample. The liquid food sample does not need
prior preparation except dilution if viscous or concentrated.
In another embodiment, the food sample is a solid sample. For a solid sample, the test
solution is prepared by crushing the food and adding a moderate amount of distilled water.
Decant the suspension to remove large particles. Use the decanted liquid as the test solution.
In an embodiment, the reagent comprises an acid.
In another embodiment, the reagent comprises an alkali.
In another embodiment, the reagent comprises a stabilizer.
In another embodiment, the kit comprises pH strip in a plastic strip.
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In another embodiment, the plastic strip comprises pads that have incorporated within them
the reagents for chemical reactions for the detection of the sugar.
In another embodiment, the sample is added to the pads for reaction by dipping the plastic
strip into the test sample solution and then slowly withdrawing it.
In another embodiment, the kit comprises an aroma sensor and taste sensor, which can
precisely determine the state and method of ripening.
In another embodiment, the kit comprises (and not limited to) small gadgets for testing
physical and chemical properties of the fruits.
In another embodiment, the kit comprises of gadget for comparing the fruit colour from
standards, gadget for measuring hardness of fruit, means for checking pH level of fruit,
means for dispensing iodine or similar chemical in controlled rate, means to measure
refractive index, gadget for measuring sugar acid ratio of the fruit and a controller device for
comparing the physical and chemical properties from standard properties.
In another embodiment, the kit is useful for identifying the type of artificial sugar.
The kit of the present invention is highly sensitive as it allows the detection of sugar even at a
very low concentration present in a sample.
In another embodiment, the kit is useful for identifying whether a fruit is naturally ripened or
artificially ripened.
In another embodiment, the kit is useful for identifying whether a liquid drink contains
natural sweetener or the artificial sweetener.
In another embodiment, the kit is useful for identifying whether a solid food sample is
prepared from a natural sweetener or the artificial sweetener.
In an embodiment, the kit is useful at household level, so that user may check the ripening
stage of the fruit on its own.
In another embodiment, the kit is useful at household level, so that user may determine the
method of ripening of the fruit on its own.
In another aspect of the invention, there is provided a process for testing a food sample for
the presence of a natural sugar or the artificial sugar.
In another embodiment, the process comprises reacting the sample to be tested with the kit
comprising pH paper at about optimum temperature followed by incubation of the same for
particular duration of time to allow the reaction to happen.
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The extent of the color formation is directly related to the level of sugar and also
distinguishes the natural sugar with the artificial sugar. The color can be read manually by
comparison with color charts or with the use of automated reflectance meters.
In another embodiment, the process also identifies the type of artificial sugar using the above
kit.
In another embodiment, the process of detecting whether the fruit is ripened or not and if
ripened whether artificial or naturally ripened, comprises following steps:
a) images of fruit to be tested are captured through the kit,
b) the fruit is wetted with water and pH paper is placed on it and the colour change is
observed
c) the wire probe is immersed in the fruit
d) iodine solution is dispensed on the slightly rotten part of the fruit and the colour
change due to reaction is recorded
e) refractive index of fruit is measured through the gadget and through the electronic
system sugar acid ratio (Brix acid ratio) is measured.
f) The recorded data are fed to the comparator, which compares the results with standard
pre-feed data and display message whether fruit is ripened or not and if ripened
whether artificial or naturally ripened.

We Claim:
1. A point of use kit for the qualitative and quantitative identification of artificial and
natural sugar in a test sample comprising
a) a litmus paper
b) Reagent/s
c) Sample to be tested
d) Control sample
e) Optional Chromogen for the indicator reaction
f) Optional aroma sensor
g) Optional taste sensor
2. The kit as claimed in claim 1, wherein said reagent comprises an acid, an alkali, a
stabilizer or combination thereof.
3. A method of detecting the sugar present in a sample as the natural or the artificial
sugar using the kit as claimed in claim 1, said method comprising the steps of treating
said sample with the litmus paper at about optimum temperature followed by
incubation with reagent/s for around 10 minutes to allow the reaction to happen.
4. The method as claimed in claim 3, wherein said reagent comprises acid, an alkali, a
stabilizer.
5. The method as claimed in claim 3, wherein the color intensity of the test sample is
compared with the control sample.
6. The method as claimed in claim 3, wherein appearance of higher intensity color
shows the presence of artificial sugar in a sample.