Page 375 - Analytical method for food addtives

Index 255

flavoured milk 30 and adipic acid and its salts 174
flour-based products 15–16, 17–18, 200 and ammonium phosphatides 198, 199
flow injection analysis (FIA) and annatto extracts 30
and nitrites 98, 99–100, 111–15, 115– and azorubine 15
17 and benzoic acid 54, 55, 59–61
segmented flow analysis 99, 111–15 and BHA 153–65
and sulphites 73, 75, 84–6 and caramel class III 27
food additive premixes 202–3 and copper complexes of chlorophylls/
free adipic acid 178 chlorophyllins 24
fruit, dried 81, 93, 94 and fumaric acid and its salts 128
fruit juices 80, 92, 167–8, 236, 251, 252 and gallates 142
apple 52, 70, 128, 131, 141 and L-tartaric acid and its salts 166,
grape 74, 166, 167–8, 173 167–8
lemon 93, 95 and mono/diacetyl tartaric acid esters
orange 58–9, 71, 94, 250 205
FT–Raman spectroscopy 189 and polyglycerol esters 211
FTIR (vapour phase Fourier transform and polysorbates 190
infrared spectrometry) 74 and propylene glycol 183, 184
fumaric acid and its salts 128–41 and saccharin 230–1, 234–8
in apple juice 128, 131, 141 and sorbic acid and its salts 35, 36, 39–
in beer 129, 131, 141 41
and sorbitan esters 216
gallates 142–52 and stearoyl lactylates 212
in butter fats 142, 144–5, 152 and sulphites 73
in fats 142, 144–5 and sunset yellow 1, 2, 4
in lard 152 HPTLC (high performance thin layer
in oils 142, 144–5, 152 chromatography)
gas chromatography (GC) and benzoic acid 54
and adipic acid and its salts 174, 176–8 and sorbic acid and its salts 35
and benzoic acid 54, 57–8
and BHA 153 ice-cream 183
and fumaric acid and its salts 128 inductively coupled plasma atomic
and mono/diacetyl tartaric acid esters emission spectrometry 221
205 infant formula 127, 200
and polysorbates 190 International Standards 99
and sorbic acid and its salts 35, 37–9 ion exclusion chromatography (IEC), and
and sorbitan esters 216 sulphites 73, 74–5, 83
and stearoyl lactylates 212 ion-exchange chromatography (IC), and
and sucrose acetate isobutyrate 201 nitrites 98, 99, 104–6
gas chromatographic-tandem mass
spectrometric, and propylene glycol jam 81, 236, 250
183–4 Japanese foods 183
grape juice 74, 166, 167–8, 173
graphite furnace atomic absorption karaya gum 187–9
spectrometry (GFAAS) 220
gravimetric methods L-tartaric acid and its salts 166–73
and polysorbates 190 in fruit juices 167–8
and sulphites 74 in grape juice 166, 167–8, 173
Greiss diazotisation procedure 98 in vegetable juices 167–8
lager beer see beer
ham 200 lanthanide-sensitised luminescence 54
hominy 92 lard 152, 165
HPLC (high pressure liquid chromatogra- lemon juice 93, 95
phy) liquid chromatographic methods