The major components of food include carbohydrates, lipids, proteins, vitamins and inorganic compounds. Carbohydrates are an important energy resource. The basic structure is made of long chains of saccharides. By using different separation modes, various types of saccharides can be separated by high-performance liquid chromatography (HPLC). Recommended HPLC columns for saccharide types are listed in this table.

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“Rare sugars” are monosaccharides and their derivatives that seldom occur in nature. D-Psicose, D-Tagatose and D-Allose are representative of rare sugars.
For example, D-Psicose has 70% sweetness of table sugar and almost zero calorie. It inhibits blood sugar level elevation and prevents arteriosclerosis. Due to these beneficial attributes, D-Psicose is expected to be widely applied in medicine, functional food and cosmetics. Sugar-D HPLC column is designed specifically for sugar analysis. It can resolve rare
sugars including D-Psicose.

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