Page 374 - Analytical method for food addtives

254 Analytical methods for food additives

and sunset yellow 1 E150c (caramel class III) 27–9
capillary isotachophoresis (cITP), and E160b (annatto extracts) 30–4
fumaric acid and its salts 128 E200–3 (sorbic acid and its salts) 35–53
caramel class III 27–9 E210–13 (benzoic acid) 54–72
carmoisine 15–23 E220–8 (sulphites) 73–97
caseinates 106, 108, 109 E249–50 (nitrites) 98–127
caseins 106, 108, 109 E297 (fumaric acid and its salts) 128–41
cheese E310–2 (gallates) 142–52
and annatto extracts 30 E320 (BHA) 153–65
and benzoic acid 57 E334–7 (L-tartaric acid and its salts) 166–
and nitrites 99, 106–7, 108, 109–10, 73
111–12, 115 E354 (L-tartaric acid and its salts) 166–73
and phosphorus 200 E355–7 (adipic acid and its salts) 174–82
Red Leicester 30 E359 (adipic acid and its salts) 174–82
and sorbic acid and its salts 38 E405 (propylene glycol) 183–6
whey cheese 107, 108, 109–10 E416 (karaya gum) 187–9
chlorophylls and chlorophyllins 24–6 E432–6 (polysorbates) 190–5
chocolate 196 E442 (ammonium phosphatides) 196–200
coal-tar dyes 1, 15 E444 (sucrose acetate isobutyrate) 201–4
cocoa 196 E472e (mono/diacetyl tartaric acid esters)
cola drinks 53, 72, 250 205–8
cold ham 200 E476 (polyglycerol esters) 209–11
colorimetric methods E477 (propylene glycol) 183–6
and annatto extracts 31 E481 (sodium stearoyl lactylate) 212–14
and gallates 142 E482 (calcium stearoyl lactylate) 212–14
and karaya gum 189 E483 (stearyl tartrate) 215
and nitrites 98, 99 E491–2 (sorbitan esters) 216–19
and polysorbates 190 E493–4 (sorbitan esters) 216–19
and sulphites 73 E495 (sorbitan esters) 216–19
copper complexes of chlorophylls and E520–3 (aluminium) 220–9
chlorophyllins 24–6 E541 (aluminium) 220–9
corned beef 126 E554–9 (aluminium) 220–9
cream 250 E573 (aluminium) 220–9
custard powder 237 E954 (saccharin) 230–52
electrometric methods, and sulphites 73
deproteination 108–10 electrothermal atomic absorption
desserts 236–7 spectrometry (ETAAS) 221
differential pulse polarography (DPP) enzymatic methods
and saccharin 230 and propylene glycol 184
and sulphites 73, 74, 81–2 and sulphites 73, 74, 79–81
differential pulse voltammetry (DPV), and European Standards
nitrites 98 and L-tartaric acid and its salts 166
dried fruit 81 and nitrites 99
apples 93 and saccharin 231
apricots 94
sultanas 93 fats 142, 144–5, 153, 155–6
dried milk 106, 108–9, 112, 113 butter fats 142, 144–5, 152
dried potato products 81, 94, 95, 96 fish 183
dried whey 106, 108, 109 anchovies 183
seafood 91, 94, 95, 96
E110 (sunset yellow) 1–14 shrimp 94, 96
E122 (azorubine) 15–23 fish homogenate 52, 70
E141 (copper complexes of chlorophylls flame atomic absorption spectrometry
and chlorophyllins) 24–6 (FAAS) 221