Analytical Chemistry

Analytical methods for food additives

Analytical methods for food additivesPages:320The 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 analysisRecommendationsReferencesSummary of methodsSummary of statistical parameters in specific examplesPerformance characteristics in specific samplesThe expert authors of this book all work on additive analysis for the UK Food Standards Agency.ContentsE110: Sunset yellowE122: Azorubine (carmoisine)E141: Copper complexes of chlorophylls and chlorophyllinsE150c: Caramel class IIIE160b: Annatto extractsE200-3: Sorbic acid and its saltsE210-13: Benzoic acidE220-8: SulphitesE249-50: NitritesE297: Fumaric acid and its saltsE310-12: GallatesE320: BHAE334-7, E354: L-tartaric acid and its saltsE355-7, E359: Adipic acid and its saltsE405, E477: Propylene gl6ycol (propan-1,2-diol)E416: Karaya gumE432-6: PolysorbatesE442: Ammonium phosphatidesE444: Sucrose acetate isobutyrateE472e: Mono-diacetyl tartaric acid esters of mono/diglycreides of fatty acidsE476: Polyglycerol esters of polycondensed fatty acids of castor oilE481-2: Stearoyl lactylatesE483: Stearyl tartrateE491-2, E493-4, E495: Sorbitan estersE520-3, E541, E554-9, E573: AluminiumE954: SaccharinIndexRapidshareTurboUpload