Page 292 - Analytical method for food addtives

194 Analytical methods for food additives

Reference 3 4 CV 4.0 % 6.0 % 11.3 % 9.7 % 8.3 %

Recovery 89 % (87–90 %) 91 % (88–93 %) 92 % (89–96 %) 99 % 96–101 %) 100 % (96–106 %) 94 % (82–113 %) 106 % (104–108 %) 101 % (95–108 %) 96 % (78–122 %) Recovery 88.1 % 88.2 % 77.0 % 89.6 % 94.0 % 73.1 % % 94.6 67.9 %
Gravimetric factor for PSB 60 determined 2.74 (2.71–2.78;

% PSB 60 0.27, 0.45 0.282 0.375 0.292 0.43, 0.094 0.1, 0.5, 1.0 0.27 0.6, 1.0, 2.0 0.09, 0.36 Recovery of PS 80 from processed foods: Detection limit of TLC n Added PS 80 mg 5 5 5 5 5 5 5 5

n SD, 0.026, n=10). Recovery of PSB 60 in foods established: 10 10 10 10 5 7 4 7 10 4 10 3 1 2 3 1 6
Statistical parameters Food Baked bread Raised doughnuts Baked cake Chocolate cake mix Dried tomato paste Dried lemon juice Dressing for salad Shortening Potato flakes corresponds to 50 mg PS 80/kg. Foodstuffs Chinese noodle soup Chocolate Mayonnaise Butter Margarine Peanut butter Pickled dill cucumber Sala

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