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Project

Development of analytical methods for selected emulsifiers in foods

In this project, routine analytical methods will be developed, validated and made available which enable the characterization of the following emulsifiers: sucrose-esters (E473) and sucroglycerides (E474), polyglycerolesters of fatty acids (E475), stearolyl-2-lactylate salts (E481, E482) and the sorbitan-esters E491-E 495. These methods will be used to determine the quantitatively the amount of these respective emulsifiers in foods in which the use of these additives is permitted.

Date:1 Mar 2013 →  28 Feb 2015
Keywords:stearolyl-lactylate, sucrose-esters, sorbitan-esters, polyglycerol esters, emulsifiers, analytical methods
Disciplines:Food sciences and (bio)technology, Other chemical sciences, Nutrition and dietetics, Agricultural animal production