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National Agricultural Library
U.S. Department of Agriculture
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  4. Development of Methods for the Determination of Emulsifiers and Polyphosphates in Foods

Development of Methods for the Determination of Emulsifiers and Polyphosphates in Foods

Objective

Initially, a range of extraction techniques will be trialled using a bread matrix as a model system. The most suitable methods will then be taken forward to validation on a variety of other relevant matrices.

More information

Emulsifiers are used in foods to assist in combining ingredients that would not normally mix, such as oil and water. As a result, their complex structure and efficient emulsification action can make these additives difficult to analyse. This project will develop analytical methodology to measure three groups of emulsifiers in a range of foods. The additives concerned include the following: stearoyl lactylates (E481-2), Datem esters (E472e) and sorbitan esters (E491-5) in desserts.

Institution
RHM Technology, Ltd
Start date
2001
End date
2003
Funding Source
Food Standards Agency
Project number
A01026
Categories
Chemical Contaminants
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