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Analytical methodology for emulsifiers used in fatty foods: a review
Author(s) -
Baur F. J.
Publication year - 1973
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/bf02671109
Subject(s) - biochemical engineering , chemistry , chromatography , food products , quality (philosophy) , computer science , food science , engineering , philosophy , epistemology
The current status of analytical methodology for emulsifiers used in fatty foods is reviewed. Faster and more precise methodology for both quality control purposes and for quantitative removal from foods is desirable. A key problem is the quantitativ removal from foods to the exclusion of interfering substances. This aspect is complicated by (a) the presence of other food ingredients such as proteins and carbohydrates, (b) innate heterogeneity of most of the emulsifiers, and (c) wide variability in composition of most of the emulsifiers. The broad applicability of chromatography is discussed, with the prediction made that high pressure liquid chromatography will be the technique of the future. Analytical details are not included, as these are available in the cited publications.