Wednesday, April 4, 2007

Analytical methods for food additives


The accurate measurement of additives in food is essential in meeting both regularory requirements and the need of consumers for accurate information about the products they eat. While there are established methods of analysis for many additives, others lack agreed or complete methods because of the complexity of the additive or the food matrix to which such additives are commonly added.

Analytical Methods of Food Authentication addresses this important problem for 26 major additives. In each case current research is considered in establishing the best available methods and how they should be used.

Analytical Methods for Food Additives covers a wide range of additives, from azorubine and adipic acid to sunset yellow and saccharin. Each chapter reviews the range of current analytical methods, sets out their performance characteristics, procedures and parameters, and provides recommendations on best practice and future research. Tables are used extensively to clearly illustrate methods.
Each chapter addresses a specific additive, and the following subjects are covered:
Methods of analysis
Summary of methods
Summary of statistical parameters in specific examples
Performance characteristics in specific samples
The expert authors of this book all work on additive analysis for the UK Food Standards Agency.
E110: Sunset yellow
E122: Azorubine (carmoisine)
E141: Copper complexes of chlorophylls and chlorophyllins
E150c: Caramel class III
E160b: Annatto extracts
E200-3: Sorbic acid and its salts
E210-13: Benzoic acid
E220-8: Sulphites
E249-50: Nitrites
E297: Fumaric acid and its salts
E310-12: Gallates
E320: BHA
E334-7, E354: L-tartaric acid and its salts
E355-7, E359: Adipic acid and its salts
E405, E477: Propylene gl6ycol (propan-1,2-diol)
E416: Karaya gum
E432-6: Polysorbates
E442: Ammonium phosphatides
E444: Sucrose acetate isobutyrate
E472e: Mono-diacetyl tartaric acid esters of mono/diglycreides of fatty acids
E476: Polyglycerol esters of polycondensed fatty acids of castor oil
E481-2: Stearoyl lactylates
E483: Stearyl tartrate
E491-2, E493-4, E495: Sorbitan esters
E520-3, E541, E554-9, E573: Aluminium
E954: Saccharin

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