Determination of E 472b emulsifiers in foamed food formulations by high-performance thin-layer chromatography‒fluorescence detection

Abstract E 472b emulsifiers, defined as lactic acid esters of mono- and diacylglycerides, are food emulsifiers widely used in foamed formulations. So far, only qualitative methods for analyzing have been published. Thus, a new method was developed determining different formulations by high-performance thin-layer chromatography with fluorescence detection (HPTLC‒FLD). The proposed allows simple fast emulsifier extraction from the matrix points out an analytical approach quantifying these using commercial reference standard. Limits decision 56‒59 ng emulsifier/zone limits quantification 172‒179 three model formulations, respectively, well satisfactory repeatability ( n = 6) reproducibility exposed low relative standard deviation < 8% proved suitable sensitive reliable determination emulsifiers. Recoveries between 96 109.3% were obtained all investigated systems. In German market, content ranged 0.1 0.6 g/100 g.