Development of analytical methods for selected emulsifiers in foods

01 March 2013 → 28 February 2015
Federal funding: various
Research disciplines
  • Natural sciences
    • Other chemical sciences
  • Medical and health sciences
    • Nutrition and dietetics
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
stearolyl-lactylate sucrose-esters sorbitan-esters polyglycerol esters emulsifiers analytical methods
Project description

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.