Page 322 - Analytical method for food addtives

24

E491–2, E493–4, E495: Sorbitan esters

24.1 Introduction

The major food groups contributing to dietary intake of sorbitan esters are fruit-
based desserts, dairy-based desserts, cereal-based desserts, other fine bakery ware,
cakes, cookies and pies, emulsified sauces with the maximum permitted level of
10 000 mg/kg being allowed in fat emulsions and fine bakery wares. The accept-
able daily intake (ADI) for sorbitan esters (1) E491–2 is 2.5 mg/kg body weight
and for sorbitan esters (2) E493 is 5 mg/kg body weight.

24.2 Methods of analysis

There are several methods published for the determination of sorbitan esters in
1
2–3
foodstuffs. These are mainly HPLC or GC and more recently supercritical fluid
4
chromatography (SFC) methods have been developed and a summary of these is
given in Table 24.1, together with the matrices for which the methods are
applicable. If statistical parameters for these methods were available these have
been summarised in Table 24.2. Methods are available for the determination of
1
sorbitan tristearate in vegetable oils and fats and for Span-20 (sorbitan monolaurate)
in human plasma. 2

24.3 Recommendations
There are only limited publications for sorbitan esters in foodstuffs, therefore
method development is required for the specific foodstuffs in which these additives
are permitted.