Determination of preservatives in foodstuffs
1997
Hobejaerv | Kiis, A. (Estonian Agricultural Univ., Tartu (Estonia)) | Ilmoja, K. | Kangro, A. (Tartu Public Health Service, Tartu (Estonia))
In 1996-1997 research into the content of propylene glycol and benzoic and sorbic acid in foodstuffs was carried out at the Laboratory of Chemistry of Tartu Public Health Service. Analyses of 115 samples were made: 56 cakes, 7 sponge-cakes, 20 jam-rolls, 7 biscuits, 13 margarines and 12 tomato ketchups. The results show that the permitted amounts of food additives accordingto EU legislation were exceeded in many samples. The content of propylene glucol was determined in cakes, sponge-cakes, biscuits and jam-rolls. The average concentration was found to be 5 g/kg; the maximum concentration was 21.4 g/kg (Germany) while the EU's permitted level is 1 g/kg. Bakery products from local Estonian manufactures did not contain propylene glycol. The content of benzoic and sorbic acid was measured in bakery products, margarines and tomato ketchups. The European permited level of 1000 mg/kg in tomato ketchups was exceeded in 5 cases of the 12 samples. The highest contents were 2013 mg/kg (EU limit 1000 mg/kg). The highest contents of benzoic acid in margarines were 1364 mg/kg (EU limit 1000 mg/kg)
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