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Sucrose Polyester Content in Foods by a Calorimetric Method
Author(s) -
DRAKE M.A.,
NAGEL C.W.,
SWANSON B.G.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb05586.x
Subject(s) - hydrolysis , chemistry , petroleum ether , sucrose , chromatography , sulfuric acid , polyester , standard curve , acid hydrolysis , ether , food science , organic chemistry , extraction (chemistry)
Lipids were extracted from the food sample with petroleum ether and sucrose polyesters (SPE) and triglycerides in the extract were hydrolyzed with 1N methanolic KOH for 8 min. Free sucrose was extracted with water, and quantified calorimetrically using a phenol‐sulfuric acid test. Results were compared to a standard curve from known quantities of hydrolyzed SPE. Standard curves were linear and reproducible through 90% SPE (r = 0.999).