Analytical methods for food additives

ntroduction 1 E110: Sunset yellow 1.1 Introduction 1.2 Methods of analysis 1.3 Recommendations 1.4 References 1.5 Appendix: method procedure summaries Table 1.1 Summary of methods for sunset yellow in foods Table 1.2 Summary of statistical parameters for sunset yellow in foods Table 1.3 Performance characteristics for sunset yellow in lemonade (pre-trial samples) Table 1.4 Performance characteristics for sunset yellow in bitter samples 2 E122: Azorubine (carmoisine) 2.1 Introduction 2.2 Methods of analysis 2.3 Recommendations 2.4 References 2.5 Appendix: method procedure summaries Table 2.1 Summary of methods for azorubine in foods Table 2.2 Summary of statistical parameters for azorubine in foods Table 2.3 Performance characteristics for azorubine in collaborative trial samples Table 2.4 Performance characteristics for azorubine in bitter samples © 2004, Woodhead Publishing Ltd 3 E141: Copper complexes of chlorophylls and chlorophyllins 3.1 Introduction 3.2 Methods of analysis 3.3 Recommendations 3.4 References Table 3.1 Summary of methods for Cu complexes of chlorophylls and chlorophyllins in foods Table 3.2 Summary of statistical parameters for Cu complexes of chlorophylls and chlorophyllins in foods 4 E150c: Caramel class III 4.1 Introduction 4.2 Methods of analysis 4.3 Recommendations 4.4 References Table 4.1 Summary of methods for caramel (class III) 5 E160b: Annatto extracts 5.1 Introduction 5.2 Methods of analysis 5.3 Recommendations 5.4 References Table 5.1 Summary of methods for annatto extracts in foods Table 5.2 Summary of statistical parameters for annatto extracts in foods 6 E200–3: Sorbic acid and its salts 6.1 Introduction 6.2 Methods of analysis 6.3 Recommendations 6.4 References 6.5 Appendix: method procedure summaries Table 6.1 Summary of methods for sorbic acid in foods Table 6.2 Summary of statistical parameters for sorbic acid in foods Table 6.3 Performance characteristics for sorbic acid in almond paste, fish homogenate and apple juice Table 6.4 Performance characteristics for sorbic acid in orange squash, cola drinks, beetroot, pie filling and salad cream 7 E210–13: Benzoic acid 7.1 Introduction 7.2 Methods of analysis © 2004, Woodhead Publishing Ltd 7.3 Recommendations 7.4 References 7.5 Appendix: method procedure summaries Table 7.1 Summary of methods for benzoic acid in foods Table 7.2 Summary of statistical parameters for benzoic acid acid in foods Table 7.3 Performance characteristics for benzoic acid in almond paste, fish homogenate and apple juice Table 7.4 Performance characteristics for benzoic acid in orange juice Table 7.5 Performance characteristics for benzoic acid in orange squash, cola drinks, beetroot and pie filling 8 E220–8: Sulphites 8.1 Introduction 8.2 Methods of analysis 8.3 Recommendations 8.4 References 8.5 Appendix: method procedure summaries Table 8.1 Summary of methods for sulphites in foods Table 8.2 Summary of statistical parameters for sulphites in foods Table 8.3 Performance characteristics for sulphites in hominy, fruit juice and seafood Table 8.4 Performance characteristics for sulphites in wine, dried apples, lemon juice, potato flakes, sultanas and beer Table 8.5 Performance characteristics for total sulphite in shrimp, orange juice, dried apricots, dehydrated potato flakes and peas Table 8.6 Performance characteristics for total sulphite in starch, lemon juice, wine cooler, dehydrated seafood and instant mashed potatoes Table 8.7 Performance characteristics for total sulphite in shrimp, potatoes, pineapple and wine Table 8.8 Performance characteristics for free sulphite in wine 9 E249–50: Nitrites 9.1 Introduction 9.2 Methods of analysis 9.3 Recommendations 9.4 References 9.5 Appendix 1: method procedure summaries (meat – DD ENV 12014) 9.6 Appendix 2: method procedure summaries (milk and milk products – BS EN ISO 14673) © 2004, Woodhead Publishing Ltd Table 9.1 Summary of methods for nitrites in foods Table 9.2 Summary of statistical parameters for nitrites in foods Table 9.3 Performance characteristics for nitrite in meat products Table 9.4 Performance characteristics for nitrite in foods 10 E297: Fumaric acid and its salts 10.1 Introduction 10.2 Methods of analysis 10.3 Recommendations 10.4 References 10.5 Appendix: method procedure summaries Table 10.1 Summary of methods for fumaric acid in foods Table 10.2 Summary of statistical parameters for fumaric acid in foods Table 10.3 Performance characteristics for fumaric acid in collaborative trial prepared apple juice samples Table 10.4 Performance characteristics for fumaric acid in lager beers 11 E310–12: Gallates 11.1 Introduction 11.2 Methods of analysis 11.3 Recommendations 11.4 References 11.5 Appendix: method procedure summaries Table 11.1 Summary of methods for gallates in foods Table 11.2 Summary of statistical parameters for gallates in foods Table 11.3 Performance characteristics for gallates in oils, lard and butter oil 12 E320: BHA 12.1 Introduction 12.2 Methods of analysis 12.3 Recommendations 12.4 References 12.5 Appendix: method procedure summaries Table 12.1 Summary of methods for BHA in foods Table 12.2 Summary of statistical parameters for BHA in foods Table 12.3 Performance characteristics for BHA in oils, lard and butter oil © 2004, Woodhead Publishing Ltd 13 E334–7, E354: L-tartaric acid and its salts 13.1 Introduction 13.2 Methods of analysis 13.3 Recommendations 13.4 References 13.5 Appendix: method procedure summaries Table 13.1 Summary of methods for L-tartaric acid in foods Table 13.2 Summary of statistical parameters for L-tartaric acid in foods Table 13.3 Performance characteristics for L-tartaric acid in grape juices 14 E355–7, E359: Adipic acid and its salts 14.1 Introduction 14.2 Methods of analysis 14.3 Recommendations 14.4 References 14.5 Appendix 1: method procedure summaries (analysis of orange drinks) 14.6 Appendix 2: method procedure summaries: (analysis of starch) Table 14.1 Summary of methods for adipic acid in foods Table 14.2 Summary of statistical parameters for adipic acid in foods Table 14.3 Performance characteristics for adipic acid in orange drink samples Table 14.4 Performance characteristics for adipic acid in acetylated adipyl cross-linked starches 15 E405, E477: Propylene glycol (propan-1,2-diol) 15.1 Introduction 15.2 Methods of analysis 15.3 Recommendations 15.4 References Table 15.1 Summary of methods for propylene glycol in foods Table 15.2 Summary of statistical parameters for propylene glycol in foods 16 E416: Karaya gum 16.1 Introduction 16.2 Methods of analysis 16.3 Recommendations 16.4 References Table 16.1 Summary of methods for karaya gum © 2004, Woodhead Publishing Ltd 17 E432–6: Polysorbates 17.1 Introduction 17.2 Methods of analysis 17.3 Recommendations 17.4 References Table 17.1 Summary of methods for polysorbates in foods Table 17.2 Summary of statistical parameters for polysorbates in foods 18 E442: Ammonium phosphatides 18.1 Introduction 18.2 Methods of analysis 18.3 Recommendations 18.4 References Table 18.1 Summary of methods for phosphorus in foods Table 18.2 Summary of statistical parameters for phosphorus in foods Table 18.3 Performance characteristics for total phosphorus in collaborative trial samples 19 E444: Sucrose acetate isobutyrate 19.1 Introduction 19.2 Methods of analysis 19.3 Recommendations 19.4 References 19.5 Appendix: method procedure summary Table 19.1 Summary of methods for sucrose acetate isobutyrate in foods Table 19.2 Summary of statistical parameters for sucrose acetate isobutyrate in foods 20 E472e: Mono/diacetyl tartaric acid esters of mono/diglycerides of fatty acids 20.1 Introduction 20.2 Methods of analysis 20.3 Recommendations 20.4 References Table 20.1 Summary of methods for mono/diacetyl tartaric acid esters of mono/diglycerides of fatty acids in foods Table 20.2 Summary of statistical parameters for mono/ diacetyl tartaric acid esters of mono/diglycerides of fatty acids in foods © 2004, Woodhead Publishing Ltd 21 E476: Polyglycerol esters of polycondensed fatty acids of castor oil 21.1 Introduction 21.2 Methods of analysis 21.3 Recommendations 21.4 References Table 21.1 Summary of methods for polyglycerol polyricinoleate in foods 22 E481–2: Stearoyl lactylates 22.1 Introduction 22.2 Methods of analysis 22.3 Recommendations 22.4 References Table 22.1 Summary of methods for stearoyl lactylates in foods Table 22.2 Summary of statistical parameters for stearoyl lactylates in foods 23 E483: Stearyl tartrate 23.1 Introduction 23.2 Methods of analysis 23.3 Recommendations 24 E491–2, E493–4, E495: Sorbitan esters 24.1 Introduction 24.2 Methods of analysis 24.3 Recommendations 24.4 References Table 24.1 Summary of methods for sorbitan esters in foods Table 24.2 Summary of statistical parameters for sorbitan esters in foods 25 E520–3, E541, E554–9, E573: Aluminium 25.1 Introduction 25.2 Methods of analysis 25.3 Recommendations 25.4 References Table 25.1 Summary of methods for aluminium in foods Table 25.2 Summary of statistical parameters for aluminium in foods Table 25.3 Performance characteristics for aluminium in milk powder Table 25.4 Summary of key steps of procedures used in IUPAC sample survey © 2004, Woodhead Publishing Ltd 26 E954: Saccharin 26.1 Introduction 26.2 Methods of analysis 26.3 Recommendations 26.4 References 26.5 Appendix: method procedure summaries Table 26.1 Summary of methods for saccharin in foods Table 26.2 Summary of statistical parameters for saccharin in foods Table 26.3 Performance characteristics for saccharin in sweetener tablets Table 26.4 Performance characteristics for saccharin in liquid sweetener Table 26.5 Performance characteristics for sodium saccharin in marzipan, yogurt, orange juice, cream, cola and jam Table 26.6 Performance characteristics for sodium saccharin in juice, soft drink and sweets Table 26.7 Performance characteristics for sodium saccharin in juice, soft drink and dessert © 2004, Woodhead Publishing Ltd