Analytical Methods for Food Additives

R Wood, L Foster, A Damant, P. Key

• Publisher: Woodhead Publishing
• Year: 2004
• Print ISBN: 9781855737228
• eBook ISBN: 9781855737723
• Topic: Physical Sciences
• Subtopic: Analytic Chemistry

The accurate measurement of additives in food is essential in meeting both regulatory requirements and the need of consumers for accurate information about the products they eat. Whilst 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 for food additives addresses this important problem for 26 major additives. In each case, the authors review current research to establish the best available methods and how they should be used. The book 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.Analytical methods for food additives is a standard work for the food industry in ensuring the accurate measurement of additives in foods.- Discusses methods of analysis for 30 major additives where methods are incomplete or deficient- Reviews current techniques, their respective strengths and weaknesses- Detailed tables summarising particular methods, statistical parameters for measurement and performance characteristics

1

E110: Sunset yellow

1.1 Introduction

The major food groups contributing to dietary intake of sunset yellow are confectionery, emulsified sauces, soft drinks and chocolate products; the maximum permitted level of 500 mg/kg is allowed in sauces, seasonings, pickles, relishes, chutney, piccalilli; decorations and coatings; salmon substitutes; surimi. The acceptable daily intake (ADI) for sunset yellow is 2.5 mg/kg body weight.

1.2 Methods of analysis

The general scheme for identifying coal-tar dyes present in foods normally involves:¹

1. Preliminary treatment of the food.

2. Extraction and purification of the dye from the prepared solution or extract of the food.

3. Separation of mixed colours if more than one is present.

4. Identification of the separated dyes.

There are numerous methods published for the determination of sunset yellow in foodstuffs. The majority of these methods are for the determination of various water-soluble dyes, including sunset yellow, in foodstuffs. The early workers on the development of methods for food colours used paper chromatography and TLC but over the last 20 years HPLC,^2-8 spectrophotometric,^9-15,22 voltammetric^20,21 and more recently capillary zone electrophoresis^16-19 methods have been developed and a summary of these is given in Table 1.1, together with the matrices to which the methods apply. If statistical parameters for these methods are available they are2 Analytical methods for food additives summarised in Table 1.2. The majority of published methods are for the determination of sunset yellow in liquid matrices i.e. drinks, therefore further development of extraction procedures is necessary to adapt methods for other food matrices i.e. chocolate products.

Table 1.1

S...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright page
• Introduction
• 1: E110: Sunset yellow
• 2: E122: Azorubine (carmoisine)
• 3: E141: Copper complexes of chlorophylls and chlorophyllins
• 4: E150c: Caramel class III
• 5: E160b: Annatto extracts
• 6: E200–3: Sorbic acid and its salts
• 7: E210–13: Benzoic acid
• 8: E220–8: Sulphites
• 9: E249–50: Nitrites
• 10: E297: Fumaric acid and its salts
• 11: E310–12: Gallates
• 12: E320: BHA
• 13: E334–7, E354: L-tartaric acid and its salts
• 14: E355–7, E359: Adipic acid and its salts
• 15: E405, E477: Propylene glycol (propan-1,2-diol)
• 16: E416: Karaya gum
• 17: E432–6: Polysorbates
• 18: E442: Ammonium phosphatides
• 19: E444: Sucrose acetate isobutyrate
• 20: E472e: Mono/diacetyl tartaric acid esters of mono/diglycerides of fatty acids
• 21: E476: Polyglycerol esters of polycondensed fatty acids of castor oil
• 22: E481–2: Stearoyl lactylates
• 23: E483: Stearyl tartrate
• 24: E491–2, E493–4, E495: Sorbitan esters
• 25: E520–3, E541, E554–9, E573: Aluminium
• 26: E954: Saccharin
• Index