Page 373 - Analytical method for food addtives

Index

acesulphame-K 235–8 in flour-based products 15–16, 17–18
adipic acid and its salts 174–82 in skimmed milk 16
free adipic acid 178
in orange soft drinks 175, 176, 182 baby food 127, 200
in packaging materials 174 beer 93, 129, 131, 141
in starch 177, 182 beetroot 53
total adipate 177 benzoic acid 54–72
almond paste 52, 70 in almond paste 70
aluminium 220–9 in apple juice 70
in milk powder 228 in cheese 57
ammonium phosphatides 196–200 in cola drinks 72
in chocolate 196 in fish homogenate 70
in cocoa 196 in orange juice 58–9, 71
anchovies 183 in orange squash 72
anionic resin adsorption 131 in pie filling 72
annatto extracts 30–4 BHA 153–65
in butter 30 in butter oil 153, 155–6, 165
in flavoured milk 30 in fats 153, 155–6
AOAC Official Methods of Analysis in lard 165
and benzoic acid 54–5, 57–8, 58–9 in oils 153, 155–6, 165
and BHA 153, 155–6 bitter samples 23
and gallates 142, 144–5 butter 30
and L-tartaric acid and its salts 166 fats 142, 144–5, 152
and nitrites 98–9 oil 153, 155–6, 165
and saccharin 230–1
and sorbic acid and its salts 35–6, 37–9 cadmium reduction, and nitrites 99, 106–
apples 11
apple juice 52, 70, 128, 131, 141 calcium stearoyl lactylate 212–14
dried apples 93 capillary electrophoresis (CE)
apricots 94 and adipic acid and its salts 174
aspartame 235–8 and azpribome 15
atomic absorption spectrometry 220 and caramel class III 27
azorubine 15–23 and L-tartaric acid and its salts 166
in beverages 18 and nitrites 98
in bitter samples 23 and sulphites 73