Detection and Determination of Ester Gum (Substitute for Brominated Vegetable Oil) in Ready-to-Serve Beverages and Their Concentrates

Nasirullah, Dr. and Krishnamurthy, M. N. and Nagaraja, K. V. (1995) Detection and Determination of Ester Gum (Substitute for Brominated Vegetable Oil) in Ready-to-Serve Beverages and Their Concentrates. Journal of Food Science and Technology, 32 (3). pp. 240-242.

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Abstract

A paper chromatographic method has been developed to detect and determine ester gum present in ready-to-serve beverages and their concentrates, utilizing Halphan-Hicks reaction, where ester gum reacts with bromine and phenol, giving a violet spot on the chromatostrip. Ester gum has been estimated by measuring the absorbance at 245 nm. Other substitutes of brominated vegetable oils (i.e., glycerol mono stearate and polysaccharide gums) have also been detected.

Item Type:	Article
Uncontrolled Keywords:	Detection and determination of ester gum, Abietic acid, Paper chromatography, Glycerol mono stearate, polysaccharide gums
Subjects:	600 Technology > 09 Industrial oils, fats, waxes, gases > 06 Vegetable Gums 600 Technology > 07 Beverage Technology
Divisions:	Food Safety Analytical Quality Control Lab Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Dec 2007 10:01
Last Modified:	14 Dec 2016 12:12
URI:	http://ir.cftri.res.in/id/eprint/1591

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