Page 14 - Analytical method for food addtives

Introduction xiii

E310–12 Gallates
E320 BHA
E334–7, E354 L-tartaric acid and its salts
E355–7, E359 Adipic acid and its salts
E405, E477 Propylene glycol
E416 Karaya gum
E432–6 Polysorbates
E442 Ammonium phosphatides
E444 Sucrose acetate isobutyrate
E472e Mono/diacetyl tartaric acid ester of mono/
diglycerides of fatty acids
E476 Polyglycerol esters of polycondensed fatty
acids of castor oil
E481–2 Stearoyl lactylates (including calcium and
sodium stearoyl lactylate)
E483 Stearyl tartrate
E491–2, E493–4 and E495 Sorbitan esters
E520–3, E541, E554–9 and E573 Aluminium
E954 Saccharin
This review considers the published methodology available for the extraction and
analysis of a specific additive or group of additives. The present status of the
methodology is also assessed for each additive and information on the most widely
used available methods for the determination of the additive in specified foods is
detailed, including the performance characteristics where these are available.
Some recommendations for future research to improve method availability are also
given. For each of the additives an introduction, a summary of the available
methods of analysis, any recommendations and appropriate references are given.
There are also tables which summarise the available methods, the available
statistical performance parameters for the methods and results of any collaborative
trials that may have been carried out on the method. Provision of this information
should help analysts estimate the concentration of any of the additives of interest
in foods. Where ‘gaps’ in methodology have been identified, then these are
mentioned in the recommendations and may lead to research being carried out to
develop appropriate methods for these additives. It is becoming increasingly
common for method criteria to be incorporated in legislation rather than particular
methods of analysis being prescribed. This means that methods of analysis used for
control purposes, or for due diligence purposes, should meet certain specified
minimum analysis requirements. It will then become increasingly helpful to food
analysts for information in this format to be made readily available.
It should be noted that the contents of the book reflect the authors’ views and
not those of the Food Standards Agency.