Analyzing Residual Solvents in Sucrose Fatty Acid Esters by HS-GC-FID Analysis (Japan’s Specifications and Standards for Food Additives)

User Benefits

- Five types of sucrose fatty acid ester impurities can be analyzed by HS-GC-FID analysis. - Target substances can be quantitated easily using the standard addition method. - Using a headspace (HS) sampler avoids the need for tedious pretreatment.

Introduction

Sucrose, the main compound in table sugar, consists of a glucose molecule with fructose attached. A sucrose fatty acid ester is formed by attaching a plant-based fatty acid to one of the 8 locations on sucrose that have an affinity to water. Since sucrose loses its sweetness when bonded to a fatty acid, sucrose fatty acid esters are tasteless and odorless molecules. That makes sucrose fatty acid esters a non-ionic surfactant with a hydrophilic sucrose end and a lipophilic fatty acid end. Therefore, they are widely used in foods and pharmaceuticals as emulsifiers, dispersants, additives for adjusting viscosity, foaming agents, and antioxidants. Test methods for analyzing residual solvents in sucrose fatty acid esters are specified in Japan’s Specifications and Standards for Food Additives and the U.S. Food Chemicals Codex (FCC 11). (For more information about FCC 11, refer to Shimadzu Application News 01-00495.) This article describes an example of separating, analyzing, and quantitating residual solvents in a commercial sucrose fatty acid ester product based on analysis conditions specified in Japan’s Specifications and Standards for Food Additives.

25 de mayo de 2023 GMT