FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (2): 157-160.doi: 10.7506/spkx1002-6300-201002040
Previous Articles Next Articles
HUANG Jie,YU Kong-jie,YANG Fang,CHEN Xiang-ming
Received:
Revised:
Online:
Published:
Contact:
Abstract:
A method using combined techniques of heating test, chemical precipitation of metal ions, gas chromatography and infrared (IR) spectroscopy was proposed for the identification of five stearates including stearate acid, calcium stearate, magnesium stearate, sodium stearate and potassium stearate that are commonly used as food additives. In this method, metal ions in stearate salts were identified using chemical precipitation methods, and fatty acids were identified according to gas and IR spectra.
Key words: food additives, stearate salts, identify method
CLC Number:
TS207.5
HUANG Jie,YU Kong-jie,YANG Fang,CHEN Xiang-ming. Identification of Five Stearate Salts Served as Common Food Additives[J]. FOOD SCIENCE, 2010, 31(2): 157-160.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6300-201002040
https://www.spkx.net.cn/EN/Y2010/V31/I2/157