Page 291 - Analytical method for food addtives

Analytical methods for food additives
194
Statistical parameters Reference 3 Gravimetric factor for PSB 60 determined 2.74 (2.71–2.78; SD, 0.026, n=10). Recovery of PSB 60 in foods established: Recovery % PSB 60 n Food 89 % (87–90 %) 0.27, 0.45 10 Baked bread 91 % (88–93 %) 0.282 10 Raised doughnuts 92 % (89–96 %) 0.375 10 Baked cake 99 % 96–101 %)
Summary of statistical parameters for polysorbates in foods

Extent of validation Performance of method established and recovery checked with real samples Performance of method established and recovery for screening test determined by spiking PS-free processed foods

Matrix Foods Processed foods

Table 17.2 Method Gravimetric Colorimetric with confirmation by IR, TLC and GC