Derivation and examples of estimation at steps with calculations / subjective estimation:
Steps 4 and 9 - Calculate based on standard recipe – proportioning method where added sugar contents of ALL ingredients were available
Derivation of step 4:
Added sugar per 100 g (AS100g) is given by the following formula:
AS100g = , which is simplified to
AS100g =
Where Wi = weight of the ith ingredient in recipe, ASi = added sugar content per 100 g of the ith ingredient, and %W∆ = percentage change in weight in cooking.
Using step 4 on food: 02E10385 Cake, almond & orange, uniced, homemade
This food was a recipe based food in AUSNUT2007 (weight change is specified as -12%):
Ingredients / Weight (g) / Added sugars (g/100g)Egg, chicken, whole, raw / 250 / 0
Orange, navel (all varieties), peeled, raw / 300 / 0
Nut, almond, without skin, blanched / 250 / 0
Sugar, white, granulated or lump / 250 / 100
Baking powder / 2 / 0
AS100g of the recipe = (250 * 0 + 300 * 0 + 250 * 0 + 250 * 100 + 2 * 0) / ((250+300+250+250+2) * (100%-12%)) = 27.0 g.
Step 5 - Calculation based on values from unsweetened variety
Derivation of step 5:
The amount of added sugar needed (Wsuc) to sweeten the unsweetened product to achieve the final listed sugar content (Stotal) is given by:
Stotal = (1)
Where Sus= total sugar content per 100 g of the unsweetened variety of the food
Rearranging (1), Wsuc= (2)
Added sugar content of the final product per 100 g (AS100g) is given by:
AS100g = (3)
Substituting (2) to (3)
AS100g = (4)
Simplifying (4), AS100g =
Using step 5 on food: 01B30176Juice, pineapple, added vitamin C, sweetenedwith 12.3 g total sugars per 100g.
A comparable unsweetened variety is available:
01B30175Juice, pineapple, added vitamin Cwith 10.3 g total sugars per 100g and no added sugars.
AS100g for Juice, pineapple, added vitamin C, sweetened could be calculated as:
AS100g = (100 x (10.3 – 12.3))/(10.3 – 100) = 2.2 g
Step 6 -Decide base on analytical data
09D10134Ice cream, regular fat, vanilla & other non-chocolate flavours has 18.4 g total sugars per 100 g
Data from NUTTAB2010 (Food Standards Australia New Zealand 2011) shows thatIce cream, regular fat, vanilla flavourhas3.3 g lactose per 100 mL (55 g), i.e. 6 g lactose per 100 g.
Therefore added sugars = total sugars – lactose = 18.4 – 6.0 = 12.4 g.
Step 7 - Use borrowed values from similar products from steps 1 – 6 or from overseas databases
02B20034Muffin, English-style, from white flour, toasted has 2.6 g total sugars
A similar food item in the USDA added sugars database is identified by name:
English muffins, plain, toasted, enriched, with calcium propionate (includes sourdough) which contains 3.47g total sugars and of which 3.2 g was estimated to be added, i.e. 3.2/3.47 = 92.2% total sugars as added.
Therefore added sugars of 02B20034Muffin, English-style, from white flour, toasted is estimated to be 2.6 * 92.2% = 2.4g.
Step 8 - Subjective estimation based on ingredients and/or common recipes
02D10130Breakfast cereal, puffed or popped rice, cocoa coating, added vitamins B1, B2, B3, C & folate, Ca, Fe & Znhas 40.3 g total sugars per 100 g.
This generic descriptor corresponds to Kellogg’s Coco Pops
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The ingredients list of Kellogg’s Coco Pops as of 2013 is shown below:
Whole white rice (59%), sugar, cocoa (3%), minerals (calcium carbonate, iron, zinc oxide), salt, flavours, dextrose, barley malt extract, vitamins (vitamin C, niacin, thiamin, riboflavin, folate).
Since only sugar (i.e. sucrose as defined in the Australian and New Zealand Food Standards Code) and barley malt extract in the ingredients list contain sugar, and that the proportion of barley malt is likely to be small because it appears at the very end of the list (therefore safe to assume it is 1% or less based on the order of appearance and that cocoa which appears earlier is only 3%), 100% of the total sugars were assumed to be added, i.e. 40.3 g added sugar. Note that the 2013 version of Kellogg’s Coco Pops has 36.5 g total sugars per 100 g (c.f. 40.3 g in AUSNUT2007) possibly due to product reformulation to reduce sugar content. However the principle of estimation, i.e. no other ingredients in the list has added sugars, still applies.
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