Page 377 - Analytical method for food addtives

Index 257

in orange juice 250 sulphites 73–97
in soft drinks 236, 239–40, 251, 252 in beer 93
in sweeteners 233–5, 248–9 in dried apples 93
in sweets 239–40, 251 in dried apricots 94
in yogurt products 236–7, 250 in dried fruit 81
salad cream 53 in dried potato products 81, 94, 95, 96
salami 127 in fruit juices 80, 92
sausages 102, 126, 127, 200 in grape juice 74
seafood 91, 94, 95, 96 in hominy 92
segmented flow analysis, and nitrites 99, in jam 81
111–15 in lemon juice 93, 95
sequential injection analysis (SIA), and in orange juice 94
sulphites 73 in peas 94
shrimp 94, 96 in pineapple 96
skimmed milk 16, 200 in potato flakes 93, 94
sodium copper chlorophyllin 24 in seafood 91, 95
sodium hydroxymethylsulphonate (HMS) in shrimp 94, 96
78 in spices 81
sodium stearoyl lactylate 212–14 in starch 95
soft drinks 2, 4, 183, 236, 239–40, 251, in sultanas 93
252 in wine 75, 80, 84, 85–6, 93, 95, 96, 97
cola drinks 53, 72, 250 sulphur dioxide 73, 74
orange drinks 53, 72, 175, 176, 182 sultanas 93
sorbic acid and its salts 35–53 sunset yellow 1–14
in almond paste 52 in beverages 5
in apple juice 52 in soft drinks 2, 4
in beetroot 53 supercritical fluid chromatography (SFC)
in cheese 38 216
in cola drinks 53 sweeteners 233–5, 248–9
in fish homogenate 52 sweets 239–40, 251
in orange squash 53
in pie filling 53 tartaric acid
in salad cream 53 L-tartaric acid and its salts 166–73
sorbitan esters 216–19 mono/diacetyl tartaric acid esters 205–
spectrometric methods 8
atomic absorption spectrometry 220 titration methods
and nitrites 99, 101–4, 106–11 and L-tartaric acid and its salts 166
and saccharin 230, 233–4 and sulphites 74, 79
spectrophotometric methods titrimetric methods, and sulphites 73
and ammonium phosphatides 198, 199 TLC methods
and azpribome 15 and annatto extracts 30
and benzoic acid 54 and azpribome 15
and BHA 153 and BHA 153
and gallates 142 and gallates 142
and phosphorus 197 and polysorbates 190
and sorbic acid and its salts 35 and sunset yellow 1
and sunset yellow 1 total adipate 177
spectroscopic determination 98
spices 81 vapour phase Fourier transform infrared
starch 95, 177, 182 spectrometry (FTIR) 74
stearoyl lactylates 212–14 vegetable juices 167–8
stearyl tartrate 215 voltammetric methods
sublimation methods, and saccharin 230 and BHA 153
sucrose acetate isobutyrate 201–4 and gallates 142