Page 280 - Analytical method for food addtives

Analytical methods for food additives
186
Summary of statistical parameters for propylene glycol in foods
Extent of validation Reference Statistical parameters 1 85–95 % for foods at 2 mg/g of PG Recoveries Method parameters 95–99 % for foods at 10 mg/g of PG established 2 µg Detection limit 4 >93 % for foods spiked with PGE at a Recoveries Method parameters level of 0.5 % of 1.0 % established 10 µg/g for total PGE D

Commercial Japanese Margarine, shortening, Smoked dried squid, fish jelly, soft drink, noodle and other flour products, ice-cream

Matrix foods cake powder

Table 15.2 Method Enzymatic analysis HPLC Enzymatic analysis