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National Agricultural Library
U.S. Department of Agriculture
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  4. The Development of Analytical Methods for Ammonium Phosphatides (E442) in Cocoa and Chocolate

The Development of Analytical Methods for Ammonium Phosphatides (E442) in Cocoa and Chocolate

Objective

The project will identify, and develop, analytical methodologies for E442. This will be carried out by characterising commercial samples of E442, survey existing methodologies and attempt to develop methods for the identification, and quantification, of E442 in chocolate.

More information

Analytical methodology needs to be developed further in order to carry out surveillance for some additives in food consumed in the UK. This project will concentrate on one particular emulsifier, ammonium phosphatides (E442), which is used as a partial or complete replacement for lecithin in cocoa and chocolate products. There is limited published work on the analysis of this complex emulsifier.

<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/&quot; target="_blank">Food Standards Agency Research webpage</a>.

Institution
University of Westminster
Start date
2001
End date
2003
Funding Source
Food Standards Agency
Project number
A01027
Categories
Chemical Contaminants