Page 311 - Analytical method for food addtives

Analytical methods for food additives
208
Summary of statistical parameters for mono/diacetyl tartaric acid esters of mono/diglycerides of fatty acids in foods

Extent of validation Reference Statistical parameters 2 Recoveries of diacetyl tartaric acid esters of diglyceride (DTDG) Method used for coffee cream ppm levels to a coffee cream powder were added at 50, 200, 2000 powder 85.6–99.5 %.

Coffee cream

Matrix powder

Table 20.2 Method GC