Page 293 - Analytical method for food addtives

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Recoveries of polysorbate 80 added to powdered soups were more than 75 %.
No polysorbates were detected on 16 commercial samples analysed
Method applicable in range 0.1–1.0 % polysorbate 60
Detection limit was 0.04 mg/g.
spiked sample and validated
AOAC Official Method but
Recovery determined on
Performance of method 6 Recoveries of spiked PS 60-free commercial salad dressing: n CV Level Av recovery established with spiked 9 3.7 % 82 % 0.1 % PS-free samples and 9 2.4 % 85 % 0.3 % validated with commercial 9 1.3 % 86 % 1.0 % food products Polysorbate 60 in stable emulsion dressings: (Resu
on commercial samples
no statistical data is

available
samples

Salad dressings Powdered soup of instant noodles Powdered soup Shortening, oil, dressings

Colorimetry and TLC Colorimetry and TLC HPLC Gravimetric