Page 294 - Analytical method for food addtives

E432–6: Polysorbates 195

6 5 7 2

n 9 9 9

CV 3.7 % 2.4 % 1.3 % Polysorbate 60 in stable emulsion dressings: (Results in duplicate, corrected ppm, recoveries ranged 94.5–97 % ppm of polysorbate was found in imported samples. Recoveries of polysorbate 80 added to powdered soups were more than 75 %.

Level Av recovery Recoveries of spiked PS 60-free commercial salad dressing: 82 % 0.1 % 85 % 0.3 % 86 % 1.0 % for recovery [84.4 %]) Dressing PS 60, mg/g 2.6 Creamy Italian-brand A 1.7 Creamy Italian-brand B 0.9 Russian 1.0 Thousand Island 2.3 Low calorie French 1.7

Performance of method established with spiked PS-free samples and validated with commercial food products Recovery determined on spiked sample and validated on commercial samples Recovery determined on spiked sample and validated on commercial samples AOAC Official Method but no statistical data is available

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

Colorimetry and TLC Colorimetry and TLC HPLC Gravimetric