Page 307 - Analytical method for food addtives

20

E472e: Mono/diacetyl tartaric acid esters
of mono/diglycerides of fatty acids

20.1 Introduction
The major food groups contributing to dietary intake of mono/diacetyl tartaric acid
esters of mono/diglycerides of fatty acids (emulsifiers) are desserts, pizza, meat
spreads, cakes, ice-cream, bread and poultry with no maximum level of use set. It
is used in accordance with good manufacturing practice to achieve the desired
technological effect. The acceptable daily intake (ADI) for mono/diacetyl tartaric
acid esters of mono/diglycerides of fatty acids is 50 mg/kg body weight.

20.2 Methods of analysis
Very few methods are published for the determination of mono/diacetyl tartaric
acid esters of mono/diglycerides of fatty acids in foodstuffs. The most recent
publications found were those dating from the 1980s and early 1990s. An HPLC
1
method for diacetyl tartaric acid esters in flour, a GC method for diacetyl tartaric
2
acid ester of diglyceride in coffee cream powders and an HPLC method for the
analysis of the emulsifiers, sodium stearoyl lactylate (E481), calcium stearoyl
lactylate (E482) and mono/diacetyl tartaric acid esters of mono/diglycerides of
3
fatty acids (E472e). These were for the substances themselves and not for their
analysis in foods. A summary of these methods is given in Table 20.1, together
with the matrices for which the methods are applicable. If statistical parameters for
these methods were available these have been summarised in Table 20.2.