Page 276 - Analytical method for food addtives

15

E405, E477: Propylene glycol
(propan-1,2-diol)

15.1 Introduction
The major food groups containing propylene glycol are dairy-based desserts, fruit-
based desserts, low-fat emulsions, cereal-based desserts, emulsified sauces and
soft drink concentrates, with a maximum permitted level of 10 000 mg/kg for E405
(propan-1,2-diol alginate) being allowed in emulsified liqueur and 30 000 mg/kg
for E477 (propan-1,2-diol esters of fatty acids) being allowed in whipped dessert
toppings other than cream, expressed as propylene glycol. The ADI for propylene
glycol is 25 mg/kg body weight/day. (Note: propylene glycol is permitted as a
carrier for food additives but does not have an E number.)
Propylene glycol (PG) is used as a solvent of various food additives and is
frequently added to noodles and some kinds of foods made from wheat flour to
increase water coating ability. 1

15.2 Methods of analysis
There are several methods published for the determination of propylene glycol in
foodstuffs. These are summarised in Table 15.1, together with the matrices for
which the methods are applicable. If statistical parameters for these methods were
available these have been summarised in Table 15.2. The methods are GC–MS–
2
1,3
4
MS, enzymatic digestion and HPLC methods and are applicable to anchovies,
Japanese commercial foods (i.e. noodles, wantan, gyoza, smoked food, syrup and
pudding), fish products, ice-cream and soft drinks.
The gas chromatographic–tandem mass spectrometric (GC–MS–MS) method 2