Page 286 - Analytical method for food addtives

E432–6: Polysorbates 191

summarised in Table 17.2. There are no recent methods of analysis for polysorbates
in foods but some are available for polysorbates in biological samples and in
pharmaceutical preparations.

17.3 Recommendations
Gravimetric and colorimetric methods are available for the analysis of polysorbates
in foods and an HPLC method has been developed for powdered soup. These
methods need to be further developed for other foodstuffs and for all polysorbates.
The majority of methods available for foodstuffs are for polysorbates 60 and 80.

17.4 References
1 ‘Quantitative determination of polysorbate 20 in nasal pharmaceutical preparations by
high performance liquid chromatography’, Oszi Z, Petho G. Journal of Pharmaceutical
and Biomedical Analysis (1998) 18(4–5), 715–720.
2 ‘AOAC Official Method 974.11 Polysorbate 60 in shortening, oils, dressing. Gravimetric
Method. First Action 1974’, AOAC Official Methods of Analysis (2000) 17 ed. 47.04.01.
Chapter 47, p 37.
3 ‘The determination of polysorbate 60 in foods’, Smullin C F, Wetterau F P. Olsanski V L.
J. Am Oil Chem Soc. (1971) 48, 18–20.
4 ‘Determination of polysorbates in foods by colorimetry with confirmation by infrared
spectrometry, thin-layer chromatography and gas chromatography’, Kato H, Nagai Y,
Yamamoto K, Sakabe Y. JAOAC. (1989) 72(1), 27–29.
5 ‘Detection and determination of polysorbate in powdered soup of instant noodles by
colorimetry’, Tonogai Y, Nakamura Y, Tsuji S, Ito Y. Journal of the Food Hygienic
Society of Japan (1987) 28(6), 427–435. [Japanese]
6 ‘Determination of polysorbate 60 in salad dressings by colorimetry and thin-layer
chromatographic techniques’, Daniels D H, Warner C R, Selim S. JAOAC (1982) 65(1),
162–165.
7 ‘Determination method of polysorbates in powdered soup by HPLC’, Takeda Y, Abe Y,
Ishiwata H, Yamada T. Journal of the Food Hygienic Society of Japan (2001) 42(2), 91–
95. [Japanese]