22.3 Recommendations
There are no publications for methods of analysis for stearoyl lactylates. This is therefore an area that requires method development and it should be ensured that
the methods are applicable to desserts, dairy-based drinks, infant formulae and weaning foods.
22.4 References
1 ‘Estimation of the distribution of the maximum theoretical intake for ten additives in
France’, Verger P, Chambolle M, Babayou P, Le Breton S, Volatier J L. Food Additives and Contaminants
1998 157, 759–766.
2 ‘The determination of sodium stearoyl-2-lactylate in baked wheaten products’, Kokot M
L, March E R. 8
th
biennial congress, SAFOST conference 1985 Pretoria South African Assoc for Food Science and Tech, Pretoria CSIR
1985 206–214. 3
‘Analytical and structural study of some food emulsifiers by high-performance liquid chromatography and off-line mass spectrometry’, Sudraud G, Coustard J M, Retho C,
M Caude, R Rosset, R Hagemann, D Guadin, H Virelizier. Journal of Chromatography. 1981 204, 397–406.
214 Analytical methods for food additives
Table 22.1 Summary of methods for stearoyl lactylates in foods
Method Matrix
Sample preparation Method conditions
Detection Reference
GC Bread
Extraction using bacterial α-amylase,
SE30 capillary column 50 m × 0.3 mm. FID 2
triphosphate buffer and chloroform–methanol. Isothermal at 280 ºC with He carrier
Extract was methylated with boron trifluoride– gas. 3
µL injection with injector and methanol complex and taken up in hexane
detector temperatures being 290 ºC HPLC and
Emulsifiers Added to 1 M HCl and extracted with diethyl Adsorption chromatography provided
Identification by 3
MS ether. Organic phase washed with water then
good resolution according to lactoyl off-line high
with saturated NaCl solution group number. Reverse-phase
resolution mass chromatography for C-number fatty
spectrometry acids
Table 22.2 Summary of statistical parameters for stearoyl lactylates in foods
Method Matrix
Extent of validation Statistical parameters
Reference GC
Bread Method used on bread containing varying levels of SSL and fat
Correlation coefficient = 0.91 2
23 E483: Stearyl tartrate
23.1 Introduction
The major food groups contributing to dietary intake of stearyl tartrate are fruit- based desserts, cakes, cookies and pies, and other fine bakeryware with the
maximum permitted level of 5 000 mgkg being allowed in desserts. The accept- able daily intake ADI for stearyl tartrate is 20 mgkg body weight.
23.2 Methods of analysis
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