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FOOD ADDITIVES

MANUAL OF METHOD OF FOOD ANALYSIS

  • Food Additives – Definition
  • Preservatives
  • Benzoic Acid
  • Benzoic Acid and Sorbic Acid
  • p – Hydroxy Benzoic Acid
  • Sulphur Dioxide
  • Nitrate and Nitrite in Foods
  • Propionic acid and Acetic Acid
  • Diethyl Carbonate in Wines
  • Salicylic Acid
  • Borates in Foods
  • Non Nutritive Sweeteners
  • Saccharin
  • Dulcin
  • Cyclamate
  • Aspartame
  • Acesulphame
  • Qualitative Method: Thin-layer Chromatographic detection of acesulfame saccharin and cyclamate
  • Quantitative method: Analysis of Acesulfame by High Pressure Liquid Chromatography
  • Determination of Acesulphame – K, Aspartame and Saccharin by HPLC
  • Determination of Caffeine, Benzoate and Saccharin by High Performance Liquid Chromatography Natural colours
  • Identification of Natural Colours
  • Isolation and Estimation of synthetic Food Colours
  • Oil Soluble colours
  • Oil Soluble Dyes (Sudan Red) in Capsicum and Turmeric
  • Antioxidants
  • Antioxidants by High Performance Liquid chromatography
  • Emulsifiers, Stabilizers and Thickeners
  • Flavours and Flavour Enhancers
  • Quinine
  • Imidazole in Caramel
  • Detection of Brominated Vegetable Oil in Soft Drinks
  • Detection of Magnesium Carbonate in Pan masala / Gutka
  • Determination of Aluminum in Lake Colours