The effects of 9 saccharides on the crystallization of sucrose have been comparatively studied with analytical purposes. A sensitive (detection limit 0.1 µg mL -1) and simple kinetic turbidimetric procedure is used for determination of stachyose, based on its inhibitory action on the crystallization of sucrose. The supersaturated solutions of sucrose were prepared by addition of acetone to stable water sucrose solutions. The induction period of the crystallization process was turbidimetrically measured. Controlled constant stirring and temperature are convenient in order to obtain reproducible results. The method was applied to the determination of stachyose in synthetic mixtures.