Page 18 - Food&Beverages-Food Development

Additives Packing Materials

Food additives tends to be perceived in a negative light by the A correct understanding of food additives is indispensable in Food containers and packing materials play a very important must be considered comprehensively in terms of preservation,
general consumer. In terms of modern eating habits, however, order to use them appropriately and effectively, and Shimadzu role in ensuring the deliciousness of processed foods and other the prevention of damage, and ease of opening.
additives are inextricably tied to the deliciousness of food offers an array of instruments that offer highly accurate analysis food products. To preserve food products, it is important to set To address these requirements, numerous analytical instruments
products, including their taste, flavor, color, and continued of these additives. appropriate conditions, with consideration to the characteristics are used to objectively evaluate containers and packing
freshness. of the respective food products. In addition, packing materials materials, depending on their objectives and applications.

UV-VIS Spectrophotometer Texture Analyzer
UV-1900 Comparison of the Strength of the Adhesive Parts in Food Texture
Analysis of Preservatives in Food Products EZ-SX
Packing Bags for Different Applications
This example shows the analysis of preservatives in food products, With packing materials for food products, the adhesion method used depends on
usage standards for which are prescribed by the Japanese Food the characteristics of the food product, with consideration to preservation, the
Food Texture
Sanitation Act. prevention of damage, and the ease of opening. The following shows the
It is confirmed that a variety of components can be analyzed with measurement results of the adhesive strength of various packing bags.
high accuracy via easy pretreatment and measurements. Differences are seen in the packing strength and the degree of variation, depending
on the type of food product.
N40 N15
1-1 1-1
Features
■ Features 0.7 0.5µg 30 1-2 12 1-2
1-3
1-3
9 1-4
20
High Performance 0.6 0.4µg 6
10 3
・Ultra-fast scan speed (29,000nm/min) 0.5
0 0 5 10 15 20 0 0 20 40 60 80 100
・Low stray light (less than 0.5% at 198nm) 0.3µg min min
0.4 Texture Analyzer (Strength Testing Machine) Packing Bag for Konjac Noodles Wheat Noodles
・High photometric repeatability (less than ±0.0002Abs Sample (Noodles Made from Yam Cake)
at 0.5Abs and 1.0Abs) 0.3 0.2µg As introduced on page 4, this instrument is for strength N15
Absorbance
testing via the stretching and compression of samples. 1-1
1-2
Intuitive Operability 0.2 In addition to evaluating the texture of food products, 12 9 1-3
Easy-to-navigate color touch-screen display 0.1 0.1µg it is used to evaluate packing materials. 6
Instrument Validation 3
450 500 550 600 650
Automatic/semi-automatic validation of wavelength accuracy Wavelength/nm 0 0 Packing Bag for Snacks min 30
14
21
7
and wavelength reproducibility. Konjac Noodles: The adhesive part is strong, and the bag breaks
Sodium Nitrite in Meats anywhere except at the adhesive part. Components of Deliciousness
Snacks: There are more adhesive parts in comparison to other
samples.
Wheat Noodles: The adhesive part is rough, and variation is observed
UV (UV-VIS Spectrophotometer) depending on the sampling portion.
This instrument is used to confirm the concentrations and molecular structure of organic compounds and inorganic ions mainly in solutions, using the
characteristic absorption of light by specific components. This is used to quantify preservatives, vitamins, and food coloring in food products. Powdered
and solid samples can also be measured using using a variety of accessories.
Components of Deliciousness
Headspace Analysis System Residual Solvent Analysis
HS-20 + GCMS-QP2020/Nexis GC-2030
High-Performance Liquid Chromatograph Mass Spectrometer Quality control of residual organic solvents is required because the manufacture
LCMS-8060 of food packaging materials and containers involves the use of organic solvents in
Simultaneous Analysis of Sweeteners
printing inks and adhesives. This example shows analysis of residual organic
A wide range of low-calorie sweeteners are often used in food products. solvents in dry snack packaging using headspace GC. Trace residual solvents were
These sweeteners present unique flavors different from sucrose, glucose, detected.
and fructose. They are used together with sugars, and multiple sweeteners
are combined to regulate flavors.
This example shows the simultaneous analysis of 16 sweeteners. Good
linearity was obtained with a correlation coefficient of 0.997 or higher for
all the compounds.
Headspace Analysis System
Compound Name Polarity Transition Retention Time (min) Calibration Curve Range (ng/mL) Correlation Coefficient
Sucralose + 414.00 > 199.10 6.36 0.5 - 100 0.999 As introduced on page 14, this system can perform a
Dulcin + 181.20 > 108.10 6.70 0.05 - 10 0.999 Odors and Other Items
Alitame + 332.20 > 129.00 6.92 0.5 - 100 0.999 high-sensitivity analysis of volatile components. It is
Rebaudioside A + 984.50 > 325.10 8.21 0.5 - 100 0.999 used to analyze residual solvents in packaging as well as
Stevioside + 822.00 > 319.30 8.23 0.5 - 100 0.999 odor components in food.
Acesulfame potassium - 161.90 > 82.00 5.23 0.1 - 10 0.999
Saccharin - 181.90 > 42.00 5.58 0.5 - 50 0.997
Cyclamic acid - 178.00 > 80.00 6.08 1 - 100 0.999
Aspartame - 293.40 > 261.10 6.53 5 - 100 0.999
Advantame - 457.30 > 200.30 7.12 0.5 - 100 0.999
Odors and Other Items
Glycyrrhizic acid - 821.20 > 351.10 7.41 50 - 1000 0.999 Residual organic solvents in dry snack packaging
Rebaudioside M - 1289.60 > 802.90 7.66 50 - 1000 0.999
Neotame - 377.30 > 200.00 7.90 1 - 100 0.999 Source: https://www.shimadzu.com/an/industry/foodbeverages/e8o1ci0000000b6d_2.htm
Rebaudioside C - 949.50 > 787.20 8.46 1 - 100 0.999
Dulcoside A - 787.50 > 625.20 8.50 10 - 1000 0.999
Isosteviol - 317.30 > 317.30 10.46 0.5 - 1000 0.999
Source: Shimadzu Application News No. C133.
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