<p>Reference materials will be obtained from commercial sources. Extraction protocols and separation conditions based on those described by previous researchers for the characterisation of sucrose ester emulsifiers will be applied to the analysis of corresponding reference materials and food additive formulations of E473-4. GC-FID/GC-MS measurement will be used in the chemical characterisation studies following trans-esterification to characterise the fatty acid moieties associated with emulsifiers. In order to provide a robust validated method for the determination of the range of permitted sucrose ester emulsifiers in foods, the methodology needs to be kept as simple and technologically transferable as possible.</p>
Sucrose esters of fatty acids (E473) and sucroglycerides (E474) are permitted additives controlled by the Miscellaneous Additives Regulations 1995 (as amended). These additives are used as emulsifiers in a wide range of foods, including fine bakery wares, beverage whiteners, desserts, confectionery, sauces and dairy-based drinks. Therefore, robust validated methods are needed to quantitatively measure levels of E473-4 in permitted foods.
In order to build on the system already being used to monitor intakes and usage of food additives, the UK government are obliged under EU law to undertake surveillance and related research work on actual levels of additives in food, especially those for which no suitable methods of analysis exist.
<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/" target="_blank">Food Standards Agency Research webpage</a>.