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The determination of sorbitan monostearate in cake mixes and baked cakes
Author(s) -
Wetterau F. P.,
Olsanski V. L.,
Smullin C. F.
Publication year - 1964
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02663958
Subject(s) - sorbitan , chromatography , chemistry , organic chemistry , fatty acid ester , fatty acid
Abstract A method has been developed for the determination of sorbitan monostearate (SPAN 60 Ŵ , Atlas Chemical Industries, Inc.) in cake and cake mixes. The method involves extraction of sorbitan monostearate from the sample, partial purification of the extract by silica gel chromatography, recovery of the extract polyol and analysis by either gas or paper chromatographic procedures. The isosorbide moiety of the emulsifier is measured by gas chromatography. In the paper chromatographic procedure, the 1,4‐sorbitan fraction is isolated, oxidized with periodic acid and the absorbance of the formaldehyde‐chromotropic acid color is measured. The sorbitan monostearate content of the sample is calculated using the appropriate conversion factor obtained by analyzing known solutions of polyols from the product. The method was applied satisfactorily to several samples of baked white cake, yellow and chocolate cake mixes. Analyses of blank cakes showed that there are no interferences from other constituents of cake and that a blank cake is unnecessary in the application of the method.