Analytical techniques in food emulsifiers

Abstract

Abstract After reviewing some problems arising in the analysis of food emulsifiers, we describe an analytical technique to detect most of them. The analytical method is based on the following procedure: (a) extraction of total lipids from food with a mixture of chloroform‐methanol; (b) removal of nonpolar lipids from the lipidic extract by column chromatography with an elution media based on petroleum ether‐ethyl ether mixtures; (c) thin layer chromatographic identification of the polar lipids extracted from foods. The validity of the method has been practically checked on some emulsifier‐based foods, i.e., chocolates, toppings, ice creams, and whippable creams.