Page 296 - Analytical method for food addtives

E442: Ammonium phosphatides 197

Phosphorus content 3.0–3.5 %
Other insolubles max 2.5 %
pH value 6.0–8.0

18.2 Methods of analysis
No references to the analysis of ammonium phosphatides in foodstuffs could be
found. The only references traced for ammonium phosphatides were for its uses
and production as an emulsifier. However, methods of analysis for total
2,3
4
1
phosphorus, phosphatidycholine and lecithin are available. A summary of
these methods is given in Table 18.1, together with the matrices for which the
methods are applicable. If statistical parameters for these methods were available
these have been summarised in Table 18.2.
A spectrophotometric method for the analysis of total phosphorus was applied
to a number of food samples (potato flour, sausage, cold ham, infant formula
powder, cheese and skimmed milk powder) in a collaborative study and found to
be suitable. A summary of the statistical parameters for this method is given in
2
Table 18.3.

18.3 Recommendations
There are no specific methods available for ammonium phosphatides in foodstuffs.
Since they are permitted at high levels in chocolate and cocoa products such
methods need to be developed.

18.4 References
1 ‘Emulsifiers – lecithin and lecithin derivatives in chocolate’, Bonekamp-Nasner A.
Confectionery Production (1992) 58, 66–68.
2 ‘Determination of total phosphorus in foods by colorimetric measurement of phosphorus
as molybdenum blue after dry-ashing: NMKL Interlaboratory Study’, Pulliainen T K,
Wallin H C. Journal of AOAC International (1994) 77(6), 1557–1561.
3 ‘Quantitative method for the survey of starch phosphate derivatives and starch
phospholipids by P nuclear magnetic resonance spectroscopy’, Kasemsuwan T, Jane
31
J-L. Cereal Chemistry (1996) 73(6), 702–707.
4 ‘Analytical determination of phosphatidycholine: comparison of HPLC and enzymatic
method’, Boix-Montañés A, Permanyer-Fabregas J J. Food Chemistry (1997) 60(4),
675–679.