In my master thesis we determined the dielectric properties of solutions of various saccharides. We analyzed the aqueous solution of glucose, fructose, inulin, dextrin, maltodextrin, oligofructose and glucose fructose syrup. The saccharides were characterized with determination of their reducing properties (dextrose equivalent), and the content of fructose in glucose fructose syrup. For determination of the dielectric constant in the range of frequencies between 20 kHz and 2 MHz we used a capacitive method and LCR meter. We were interested in the influence of type of the saccharide and the temperature on the dielectric properties of solutions with different concentration. The dielectric constant of polysaccharides and the dielectric loss factor decreased with increasing frequency; the dielectric constant of the monosaccharides solutions was independent of frequency. The dielectric constant of saccharides at 2 MHz decreased with increasing temperature, while the electrical conductivity increased. The dielectric constant at 2 MHz in solutions of saccharides decreased with increasing concentration, except for the solution of inulin, oligofructose and maltodextrin. The specific electrical conductivity increased with increasing concentration for solutions of oligosaccharides and decreased in solution of glucose and fructose.