Determination of food additives' content in yoghurts and other dessert dairy products
1998
Kiisman, E. | Kiis, A. (Estonian Agricultural Univ., Tartu (Estonia)) | Reinik, M. | Kangro, A. (Central Laboratory of Health Protection Inspection, Tartu (Estonia))
From October 1997 to February 1998 an investigation on food additives' content in yoghurts and other dairy products has been passed at the Central Laboratory of Estonian Health Protection Inspectorate. Concentrations of artifical sweeteners-saccharin, acesulfam K, aspartame- and preservatives-benzoic and sorbic acid- was determined. 26 samples were studied, 191 analyses passed. 45 per cent of the samples were of imported origin. The maximum content of aspartame in dietary yoghurt was found to be 293 mg/kg, which does not exceed EU limit concentration (1000 mg/kg). Overdosages were not found either in the case of preservatives. In 41,6 per cent of the samples of domestic origin, the total concentration of benzoic and sorbic acid exceeded 100 mg/kg. EU permitted limit concentration for these acids are mg/kg
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