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FOOD ADDITIVES DRAFT - FSSAI

LAB. MANUAL 8 MANUAL OF METHODS OF ANALYSIS OF FOODS food SAFETY AND STANDARDS AUTHORITY OF INDIA MINISTRY OF HEALTH AND FAMILY WELFARE GOVERNMENT OF INDIA NEW DELHI 2012 food ADDITIVES DRAFTFOOD ADDITIVES 2012 1 MANUAL FOR ANALYSIS OF food ADDITIVES TABLE OF CONTENTS SUBJECT PAGE NO. food ADDITIVES Definition Preservatives Benzoic Acid Benzoic Acid and Sorbic Acid p Hydroxy Benzoic Acid Sulphur Dioxide Nitrate and Nitrite in Foods Propionic acid and Acetic Acid Diethyl Carbonate in Wines Salicylic Acid Borates in Foods Non Nutritive Sweeteners Saccharin Dulcin Cyclamate Aspartame Acesulphame K Determination of Acesulphame K, Aspartame and Saccharin Determination of Caffeine, Benzoate and Saccharin by High Performance Liquid Chromatography Natural colours Identification of Natural Colours Isolation and Estimation of synthetic food Colours Oil Soluble colours Oil Soluble Dyes (Sudan Red)

FOOD ADDITIVES 2012 1 MANUAL FOR ANALYSIS OF FOOD ADDITIVES TABLE OF CONTENTS S.NO. SUBJECT PAGE NO. 1.0 Food Additives – Definition 1.1 Preservatives 1.2 Benzoic Acid 1.3 Benzoic Acid and Sorbic Acid 1.4 p – Hydroxy Benzoic Acid 1.5 Sulphur Dioxide 1.6 Nitrate and Nitrite in Foods 1.7 Propionic acid and Acetic Acid

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MANUAL OF METHODS OF ANALYSIS OF FOODS

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