Development of a quantitative GC-FID method for the determination of stearoyl-lactylates (E481/482) in foods

References

• Ahmad A, Arshad N, Ahmed Z, Bhatti MS, Zahoor T, Anjum N, Ahmad H, Afreen A. 2014. Perspective of surface active agents in baking industry: an overview. Crit Rev Food Sci Nutr. 54:208–224.
   PubMed Web of Science ®Google Scholar
• American Association of Cereal Chemists International. 2000. Approved method 10–50.05 – Baking quality of cookie flour. In: Approved methods of the American association of cereal chemists international. 10th ed. St Paul, MN: The American Association of Cereal Chemists International.
   Google Scholar
• AOCS Official Method Ce 1b-89. 1989. Official method for marine oil fatty acid composition by GLC. In: Official methods and recommendedpractices of the American Oil Chemists’ Society. 4th ed. Campaign, IL: AOCS Press.
   Google Scholar
• Baur FJ. 1973. Analytical methodology for emulsifiers used in fatty foods: a review. J Am Oil Chem Soc. 50:85–92.
   Web of Science ®Google Scholar
• Boutte T, Skogerson L. 2004. Stearoyl-2-lactylates and oleoyl lactylates. In: Whitehurst RJ, editor. Emulsifiers in food technology. Oxford: Blackwell Publishing Ltd; p. 206–255.
   Google Scholar
• Burch R, Topping J, Haines J. 2007. Final report for food standards agency: Review of literature relating to the extraction of additives from complex food matrices: Project number A01058.
   Google Scholar
• Collar C, Armero E, Martínez J. 1998. Lipid binding of formula bread doughs – Relationships with dough and bread technological performance. Zeitschrift fur Lebensmitteluntersuchung und -Forschung A. 207:110–121.
   Google Scholar
• De Stefanis VA, Ponte JG, Chung FH, Ruzza NA. 1977. Binding of crumb softeners and dough strengtheners during breadmaking. Cereal Chem. 54:13–24.
   Web of Science ®Google Scholar
• European Commission. 2002. Commission Decision implementing Council Directive 96/23/EC concerning the performance of analytical methods and the interpretation of results. Off J Eur Comm. 17.8.2002. L 221/8.
   Google Scholar
• European Commission. 2010. Commission Regulation (EU) No 257/2010 of 25 March 2010 setting up a programme for the re-evaluation of approved food additives in accordance with Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives. Off J Eur Union. L 80/19.
   Google Scholar
• European Commission. 2011. Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives. Off J Eur Union. L295/1.
   Google Scholar
• European Commission. 2012. Commission Regulation (EU) No 231/2012 of 9 March 2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council. Off J Eur Union. L 83/1.
   Google Scholar
• European Parliament and The Council of the European Union. 2008. Regulation (Ec) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives. Off J Eur Union. L 354-16-L:354/33.
   Google Scholar
• Folch J, Lees M, Sloane Stanley G. 1957. A simple method for the isolation and purification of total lipides from animal tissues. J Biol Chem. 226:497–509.
   PubMed Web of Science ®Google Scholar
• Food Chemicals Codex. 2004. Lactylate fatty acid esters of glycerol and propylene glycol. In: Food chemicals codex. 5th ed. Washington, DC: The National Academies Press; p. 241–243.
   Google Scholar
• Gómez AV, Ferrer EG, Añón MC, Puppo MC. 2013. Changes in secondary structure of gluten proteins due to emulsifiers. J Mol Struct. 1033:51–58.
   Web of Science ®Google Scholar
• International Conference on Harmonization. 2005. Validation of analytical procedures: text and methodology Q2(R1). Geneva: International Conference on Harmonization.
   Google Scholar
• Kamel BS, Hoover R. 1992. Production of bread using sodium stearoyl lactylate as a replacement for shortening. Food Res Int. 25:285–288.
   Web of Science ®Google Scholar
• Kaur A, Singh G, Kaur H. 2000. Studies on use of emulsifiers and hydrocolloids as fat replacers in baked products. J Food Sci Technol. 37:250–255.
   Web of Science ®Google Scholar
• Keetels CJAM, Van Vliet T, Jurgens A, Walstra P. 1996. Effects of lipid surfactants on the structure and mechanics of concentrated starch gels and starch bread. J Cereal Sci. 24:33–45.
   Web of Science ®Google Scholar
• Phillips JC, Topp C, Gangolli D. 1981. Studies on the metabolism of calcium stearoyl-2-lactylate in the rat, mouse, guinea-pig and man. Food Cosmet Toxicol. 19:7–11.
   PubMedGoogle Scholar
• Regula E. 1975. Determination of calcium lactylate, sodium lactylate, stearoyl lactylate and other food emulsifiers using thin-layer chromatography. J Chromatogr. 115:639–644.
   PubMed Web of Science ®Google Scholar
• Scientific Committee for Food. 1978. Reports of the Scientific Committee for Food. Fifth series. Belgium: Commission of the European Communities.
   Google Scholar
• Suchanec RR. 1979. Critical analysis of sodium stearoyl lactylate by gas-liquid chromatography. J Am Oil Chem Soc. 56:A206.
   Google Scholar
• Sudraud G, Coustard JM, Retho C, Caude M, Rosset R, Hagemann R, Gaudin D, Virelizier H. 1981. Analytical and structural study of some food emulsifiers by high-performance liquid-chromatography and off-line mass-spectrometry. J Chromatogr A. 204:397–406.
   Web of Science ®Google Scholar
• Thewlis BH. 1981. The fate of stearoyl lactylates when used in breadmaking. J Sci Food Agric. 32:125–128.
   Web of Science ®Google Scholar
• Van Loco J, Elskens M, Croux C, Beernaert H. 2002. Linearity of calibration curves: use and misuse of the correlation coefficient. Accredit Qual Assur. 7:281–285.
   Web of Science ®Google Scholar
• Van Steertegem B, Pareyt B, Brijs K, Delcour JA. 2013. Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough. Food Chem. 141:4179–4185.
   PubMed Web of Science ®Google Scholar
• Vin K, Connolly A, McCaffrey T, McKevitt A, O’Mahony C, Prieto M, Tennant D, Hearty A, Volatier JL. 2013. Estimation of the dietary intake of 13 priority additives in France, Italy, the UK and Ireland as part of the FACET project. Food Addit Contam: Part A. 30:2050–2080.
   PubMed Web of Science ®Google Scholar
• Wheeler EL. 1979. Quantitative-determination of sodium stearoyl-2-lactylate in soy-fortified wheat-flour blends. Cereal Chem. 56:236–239.
   Web of Science ®Google Scholar