Page 308 - Analytical method for food addtives

206 Analytical methods for food additives

20.3 Recommendations
There are no recent publications for methods of analysis for mono/diacetyl tartaric
acid esters of mono/diglycerides of fatty acids. This is therefore an area that
requires method development ensuring that the methods are applicable to desserts,
pizza, meat spreads, cakes, ice-cream, bread and poultry.

20.4 References
1 ‘Méthode de detection par chromatographie liquide haute pression de l’acide tartrique
constitutive des émulsifiants E 472e et utilisés comme additives dans les farines’, Wirsta
P, Corbel M. Industries des Céréales (1994) 86, 46–51. [French]
2 ‘Gas–liquid chromatographic detection and determination of diacetyl tartaric acid esters
of diglyceride in dairy and nondairy coffee cream powders’, Inoue T, Iwaida M, Ito Y,
Tonogai Y. J. Assoc. Off. Anal. Chem. (1981) 61(2), 276–279.
3 ‘Analytical and structural study of some foods emulsifiers by high-performance liquid
chromatography and off-line mass spectrometry’, Sudraud G, Coustard J M, Retho C,
Caude M, Rosset R, Hagemann R, Guadin D, Virelizier H. Journal of Chromatogaphy
(1981) 204, 397–406.