Page 312 - Analytical method for food addtives

208 Analytical methods for food additives

Reference 2

ppm levels to a coffee cream powder were Recoveries of diacetyl tartaric acid esters of diglyceride (DTDG)

Summary of statistical parameters for mono/diacetyl tartaric acid esters of mono/diglycerides of fatty acids in foods

Statistical parameters added at 50, 200, 2000 85.6–99.5 %.

Extent of validation Method used for coffee cream powder

Matrix Coffee cream powder

Table 20.2 Method GC