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National Agricultural Library
U.S. Department of Agriculture
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  4. Development of a Validated Method for the Determination of Tartaric Acid and Tartrates in Food

Development of a Validated Method for the Determination of Tartaric Acid and Tartrates in Food

Objective

Initially, the HPLC method developed under project A01035 will be evaluated and tested for robustness. Test samples of lemonade, shortbread biscuit and cocoa powder will be homogenised and will be used for spiking experiments.
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The method will be validated in-house following International Union of Pure Applied Chemistry guidelines and then be evaluated by Leatherhead Food International and a Public Analyst laboratory.

More information

The previous research project on tartrate analysis (A01035) showed that while the method was 'fit for purpose' in the contractor's lab, the results were not comparable when tested in an independent laboratory. Therefore further work is needed to investigate and refine the developed method.
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The developed method, after further refinement, will be used to determine the level of tartrates in foods available in the UK to enable intake estimates to be performed for this additive.

<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
LGC, Ltd
Start date
2006
End date
2007
Funding Source
Food Standards Agency
Project number
A01055