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Analysis of Food Emulsifiers

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Food Emulsifiers and Their Applications

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Abstract

Composition and purity are critical to safety and performance of food emulsifiers. Wet chemical methods such as titrations, color, and melting points have been used since the early twentieth century. These methods are inexpensive and well accepted. On the other hand, they generate large volumes of waste solvents and require skilled analysts. Modern instrumental methods use small samples, can be automated, and are less subjective. Their disadvantages are equipment expense and maintenance costs.

Separation technologies such as gas-liquid chromatography and high performance liquid chromatography are useful for determining composition. Nuclear magnetic resonance, ultraviolet and infrared spectroscopy, and mass spectrometry provide detailed structural information. Combinations of technologies can completely characterize a complex emulsifier mixture.

Some analytical specifications are mandated by government agencies and trade associations. In most cases they are negotiated by the supplier and food manufacturer. Setting reliable specifications can ensure good performance, safety, and fewer product recalls.

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Acknowledgements

This chapter was written with fond memories of Nate Ingber, who had an incredible talent for applying modern instrumental techniques to difficult analytical challenges. The author is indebted to Julia Hasenhuettl and Shirley Moore for their dedicated efforts in literature searches and manuscript preparation.

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    Gerard L. Hasenhuettl

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    Gerard L. Hasenhuettl

  2. Department of Food Science, University of Wisconsin, Madison, WI, USA

    Richard W. Hartel

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Hasenhuettl, G.L. (2019). Analysis of Food Emulsifiers. In: Hasenhuettl, G., Hartel, R. (eds) Food Emulsifiers and Their Applications. Springer, Cham. https://doi.org/10.1007/978-3-030-29187-7_3

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