title: Development of a quantitative GC-FID method for the determination of stearoyl-lactylates (E481/482) in foods.
abstract: Sodium and calcium salts of stearoyl-lactylates (SLs) are food emulsifiers especially used in bread and bakery products to improve texture. They should be used at the lowest level at which the desired technological effect is achieved in a specific food category and at amounts not exceeding the maximums set by European Commission Regulation No. 1129/2011. In order to be able to evaluate whether these emulsifiers are used correctly but also to evaluate whether the commercial additive formulations comply with legislation, a quantitative GC-FID method was developed. An internal standard (nonadecanoyl-1-lactylate) was synthesized in-house and pure ester standards were isolated from commercial additive formulations. The method showed a limit of detection of 0.04 and a limit of quantification of 0.12 mg esters ml⁻¹. The commercial additive formulations analysed proved to be complex mixtures of free lactic and fatty acids together with only 50-60% esters. Besides SLs important amounts of palmitoyl-lactylates were present. Different food matrices (with low- and high-fat contents) were spiked with commercial SL formulations and recoveries ranged between 85% and 109%. Determination of SLs in commercial foods (such as bakery and bread) indicated that pre-treatment with amylase was essential to determine accurately the SL content due to the interaction of SL with the amylose.
authors.affiliation: a NutriFOODchem Unit (member of Food2Know), Department of Food Safety and Food Quality , Ghent University , Gent , Belgium.
authors.forename: Tatiana
authors.initials: T
authors.lastname: Cucu
authors.forename: Kshitij
authors.initials: K
authors.lastname: Shrestha
authors.forename: Bruno
authors.initials: B
authors.lastname: De Meulenaer
mesh_terms: D053000:Analytic Sample Preparation Methods; D001236:Aspergillus oryzae / Q000201:enzymology; D001939:Bread / Q000032:analysis / Q000592:standards; D045703:Emulsifying Agents / Q000032:analysis* / Q000737:chemistry; D005062:European Union; D005227:Fatty Acids / Q000032:analysis / Q000737:chemistry; D005410:Flame Ionization; D005503:Food Additives / Q000032:analysis* / Q000737:chemistry; D005513:Food Inspection / Q000379:methods*; D005656:Fungal Proteins / Q000378:metabolism; D017408:Guidelines as Topic; D007773:Lactates / Q000032:analysis / Q000138:chemical synthesis / Q000737:chemistry; D057230:Limit of Detection; D015394:Molecular Structure; D010168:Palmitates / Q000032:analysis / Q000737:chemistry; D015203:Reproducibility of Results; D013228:Stearates / Q000032:analysis* / Q000737:chemistry; D000516:alpha-Amylases / Q000378:metabolism
chemical_list: D045703:Emulsifying Agents; D005227:Fatty Acids; D005503:Food Additives; D005656:Fungal Proteins; D007773:Lactates; D010168:Palmitates; D013228:Stearates; C031568:stearoyl-2-lactylic acid; D000516:alpha-Amylases; C517969:nonadecanoic acid
keywords: GC-FID; food additives; stearoyl-lactylates; α-amylase treatment