Journal of Food and Pharmaceutical Science
Vol 1, No 3 (2013): J. Food Pharm. Sci (September-December)

Review Article: Analysis of Emulsifier in Food Using Chromatographic Techniques

Rohman., Abdul (Unknown)
Che Man, Yaakob B (Unknown)
Noviana, Eka (Unknown)

Article Info

Publish Date
09 May 2013

Abstract

Emulsifiers so far are important class of additives used in food products. Food industries and regulatory authorities have striven for the continuous development of analytical methods to determine the emulsifiers in foods. Chromatography is one of the powerful analytical techniques used in the analysis of food components due to its capability for the separation and quantitative analyses of emulsifiers. This article describes some chromatographic techniques, namely gas chromatography (GC), high performance liquid chromatography (HPLC), supercritical fluid chromatography (SFC), and planar chromatography for detection and quantification of emulsifiers in food. Sample preparation involved in the analysis of emulsifiers has been also highlighted.

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Journal Info
Journal of Food and Pharmaceutical Science
Website

Abbrev

jfps

Publisher

Universitas Gadjah Mada

Subject

Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Medicine & Pharmacology

Description

FOCUS AND SCOPE Journal of Food and Pharmaceutical Sciences offers scientists, researchers, and other professionals to share knowledge of scientific advancements. The journal will publish original research articles, review articles, short communication, and letter to editor. The area of focus should ...