This item is in: Food Science > Safety > Contaminants and additives
Analytical methods for food additives
R Wood, L Foster, A Damant and P Key, Food Standards Agency, UK
Woodhead Food Series No. 95
This will become a bible in the food industry. …additives which are clearly and brilliantly detailed.
Food and Beverage Reporter
…warmly recommended to practitioners in industry, academics and authorities engaged in food control and analysis.
Advances in Food Sciences
…a valuable reference tool for analysts, which will help to ensure the accurate measurement of additives in food.
Carbohydrate Polymers
The accurate measurement of additives in food is essential in meeting both regulatory requirements and the need of consumers for accurate information about the products they eat. Whilst there are established methods of analysis for many additives, others lack agreed or complete methods because of the complexity of the additive or the food matrix to which such additives are commonly added.
Analytical methods for food additives addresses this important problem for 26 major additives. In each case, the authors review current research to establish the best available methods and how they should be used. The book covers a wide range of additives, from azorubine and adipic acid to sunset yellow and saccharin. Each chapter reviews the range of current analytical methods, sets out their performance characteristics, procedures and parameters, and provides recommendations on best practice and future research.
Analytical methods for food additives is a standard work for the food industry in ensuring the accurate measurement of additives in foods.
ISBN 1 85573 722 1
ISBN-13: 978 1 85573 722 8
January 2004
320 pages 234 x 156mm hardback
£150.00 / US$255.00 / €190.00
Usually dispatched within 24 hours
About the authors
Roger Wood, Lucy Foster, Andrew Damant and Pauline Key all work on additive analysis for the UK Food Standards Agency.
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Contents
Introduction
E110: Sunset yellow
- Introduction
- Methods of analysis
- Recommendations
- References
- 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
E122: Azorubine (carmoisine)
- Introduction
- Methods of analysis
- Recommendations
- References
- 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 in azorubine in collaborative trial samples
- Table 2 *4 Performance characteristics for azorubine in bitter samples
E141: Copper complexes of chlorophylls and chlorophyllines
- Introduction
- Methods of analysis
- Recommendations
- References
- Table 3 *1 Summary of methods for Cu complexes of chlorophylls and chloropyllines
- Table 3 *2 Summary of statistical parameters for Cu complexes of chlorophylls and chloropyllines in foods
E150c: Caramel class III
- Introduction
- Methods of analysis
- Recommendations
- References
- Table 4.1 Summary of methods for caramel (class III)
E160b: Annatto extracts
- Introduction
- Methods of analysis
- Recommendations
- References
- Table 5.1 Summary of methods for annatto extracts in foods
- Table 5.2 Summary of statistical parameters for annatto extracts in foods
- Table 5.3 Performance characteristics for annatto extracts in foods
E200-03: Sorbic acid and salts
- Introduction
- Methods of analysis
- Recommendations
- References
- 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
E210-13: Benzoic acid
- Introduction
- Methods of analysis
- Recommendations
- References
- 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 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
E220-28: Sulphites
- Introduction
- Methods of analysis
- Recommendations
- References
-
Appendix: method procedure summaries
- Table 8.1 Summary of methods for sulfites in foods
- Table 8.2 Summary of statistical parameters for sulfites in foods
- Table 8.3 Performance characteristics for sulfites in hominy, fruit juice and seafood
- Table 8.4 Performance characteristics for sulfites in wine, dried apples, lemon juice, potato flakes, sultanas and beer
- Table 8.5 Performance characteristics for total sulfite in shrimp, orange juice, dried apricots, dehydrated potato flakes and peas
- Table 8.6 Performance characteristics for total sulfite in starch, lemon juice, wine cooler, dehydrated seafood and instant mashed potatoes
- Table 8.7 Performance characteristics for total sulfite in shrimp, potatoes, pineapple and wine
- Table 8.8 Performance characteristics for free sulfite in wine
E249-50: Nitrites
- Introduction
- Methods of analysis
- Recommendations
- References
- Appendix 1: method procedure summaries (meat)
- Appendix 2: method procedure summaries (mile and milk products)
- 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
E297: Fumaric acid and its salts
- Introduction
- Methods of analysis
- Recommendations
- References
- 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
E310-12: Gallates
- Introduction
- Methods of analysis
- Recommendations
- References
- 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
E320: BHA
- Introduction
- Methods of analysis
- Recommendations
- References
- 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
E334-7, E354: L-tartaric acid and its salts
- Introduction
- Methods of analysis
- Recommendations
- References
- 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
E355-357, E359: Adipic acid and its salts
- Introduction
- Methods of analysis
- Recommendations
- References
- Appendix: method procedure summaries
- 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 adiphy cross-linked starches
E405, E477: Propylene glycol
- Introduction
- Methods of analysis
- Recommendations
- References
- Table 15.1 Summary of methods for propylene glycol in foods
- Table 15.2 Summary of statistical parameters for propylene glycol in foods
E416: Karaya gum
- Introduction
- Methods of analysis
- Recommendations
- References
- Table 16.1 Summary of methods for karaya gum
E432-436: Polysorbates
- Introduction
- Methods of analysis
- Recommendations
- References
- Table 17.1 Summary of methods for polysorbates in foods
- Table 17.2 Summary of statistical parameters for polysorbates in foods
- Table 17.3 Performance characteristics for polysorbates in foods
E442: Ammonium phosphatides
- Introduction
- Methods of analysis
- Recommendations
- 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
E444: Sucrose acetate isobutyrate
- Introduction
- Methods of analysis
- Recommendations
- References
- Appendix: method procedure summary
- Table 19.1 Summary of methods for sucrose acetate isobutyrate
- Table 19.2 Summary of statistical parameters for sucrose acetate isobutyrate in foods
E472e: Mono/diacetyl tartaric acid ester of mono/di glycerides of fatty acids
- Introduction
- Methods of analysis
- Recommendations
- 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
E476: Polyglycerol esters of polycondensed fatty acids of castor oil
- Introduction
- Methods of analysis
- Recommendations
- References
- Table 21.1 Summary of methods for polyglycerol polyricinoleate
E481-82: Stearoyl lactylates (including calcium and sodium stearoyl lactylate)
- Introduction
- Methods of analysis
- Recommendations
- References
- Table 22.1 Summary of methods for stearoyl lactylates in foods
- Table 22.2 Summary of statistical parameters for stearoyl lactylates in foods
E483: Stearyl tartrate
- Introduction
- Methods of analysis
- Recommendations
E491-2, E495, E493-94: Sorbitan esters
- Introduction
- Methods of analysis
- Recommendations
- References
- Table 24.1 Summary of methods for sorbitan esters in foods
- Table 24.2 Summary of statistical parameters for sorbitan esters in foods
E520-23, E541, E554-59, E573: Aluminium
- Introduction
- Methods of analysis
- Recommendations
- 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
E954: Saccharin
- Introduction
- Methods of analysis
- Recommendations
- References
- 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