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Definition of presence of food additives at food by means of quality reactions
B.B. Tikhonov
Abstract. In article the possibility of definition of some food additives and excipients in food with application of quality reactions is investigated: sodium benzoate in mayonnaise and ketchup, sodium nitrite in sausage, lemon acid in juice, lecithin in chocolate, sulfur dioxide in wine, vitamin E in vegetable oil, ascorbic acid in soft drinks, the forging additives (starch, gelatin, chalk and the artificial inverted sugar) in honey. The majority of these methods have shown the efficiency in the solution of objectives.
Keywords: food, food additives, quality reactions, falsification.
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..., , , . E-mail: [email protected]. SPIN-: 7029-4012.
TIKHONOV Boris Borisovich Ph.D. (Chemical Sciences), Ass. Prof. of Department of Standardizing, certification and quality management Tver State Technical University, Tver. E-mail: [email protected].
