Fundamental Studies on a Method for the Analysis of Natural Waxes in Foods by Gas Chromatography

Tonogai, Yasuhide; Tsuji, Sumiko; Ito, Yoshio; Harada, Motoo

doi:10.3358/shokueishi.26.160

Cited by 5 publications

(7 citation statements)

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“…For candelilla wax (Fig. 3D), saturated hydrocarbons such as C 31 H 64 were the major constituents in accordance with a previous report (Lawrence et al 1982; Tonogai et al 1985). The shellac wax (Fig.…”

Section: Resultssupporting

confidence: 91%

“…As shown in Figure 3, each TIC of the 10 types of food additive gum bases has a characteristic pattern. In addition, it was observed that the composition of major esters in the food additive gum bases was nearly the same as those previously reported (Asano 1977;Lawrence et al 1982;Tonogai et al 1985;Tachibana et al 1992;Jover et al 2002;Moldovan et al 2002b;Bonaduce and Colombini 2004;Jim enez et al 2004;Jin et al 2006 ( Fig. 3A), wax esters with carbon numbers ranging from 48 to 52 were detected along with free cholesterols and sterol esters (Jover et al 2002;Moldovan et al 2002b), while in the chromatogram of beeswax (Fig.…”

Section: Resultssupporting

confidence: 87%

“…1B), it was possible to estimate the carbon numbers of the wax esters represented by the individual TIC peaks. In addition, the other constituents were also identified using previously reported data (Asano 1977;Lawrence et al 1982;Tonogai et al 1985;Tachibana et al 1992;Jover et al 2002;Moldovan et al 2002b;Bonaduce and Colombini 2004;Jim enez et al 2004;Jin et al 2006) and by comparison to the analyses results described above for the standards and libraries of MS spectra such as NIST 147, NIST 27, and Wiley 7. As shown in Figure 3, each TIC of the 10 types of food additive gum bases has a characteristic pattern.…”

Section: Resultsmentioning

confidence: 99%

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Method for the determination of natural ester‐type gum bases used as food additives via direct analysis of their constituent wax esters using high‐temperature GC/MS

Tada

Ishizuki

Yamazaki

et al. 2014

Food Science & Nutrition

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Natural ester-type gum bases, which are used worldwide as food additives, mainly consist of wax esters composed of long-chain fatty acids and long-chain fatty alcohols. There are many varieties of ester-type gum bases, and thus a useful method for their discrimination is needed in order to establish official specifications and manage their quality control. Herein is reported a rapid and simple method for the analysis of different ester-type gum bases used as food additives by high-temperature gas chromatography/mass spectrometry (GC/MS). With this method, the constituent wax esters in ester-type gum bases can be detected without hydrolysis and derivatization. The method was applied to the determination of 10 types of gum bases, including beeswax, carnauba wax, lanolin, and jojoba wax, and it was demonstrated that the gum bases derived from identical origins have specific and characteristic total ion chromatogram (TIC) patterns and ester compositions. Food additive gum bases were thus distinguished from one another based on their TIC patterns and then more clearly discriminated using simultaneous monitoring of the fragment ions corresponding to the fatty acid moieties of the individual molecular species of the wax esters. This direct high-temperature GC/MS method was shown to be very useful for the rapid and simple discrimination of varieties of ester-type gum bases used as food additives.

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

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Method for the determination of natural ester‐type gum bases used as food additives via direct analysis of their constituent wax esters using high‐temperature GC/MS

Tada

Ishizuki

Yamazaki

et al. 2014

Food Science & Nutrition

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“…Several methods for the determination of candelilla wax in foods or other items are described in the literature: differential scanning calorimetry (DSC) (Ritter et al, 2001); thin layer chromatography (TLC) (Tada et al, 2007;Rezic et al, 2009); thermally assisted hydrolysis and methylation (THM) -GC/MS (Asperger et al, 2001); column and gas chromatography (Tonogai et al, 1985).…”

Section: Methods Of Analysis In Foodsmentioning

confidence: 99%

Scientific Opinion on the re-evaluation of candelilla wax (E 902) as a food additive

2012

EFSA Journal

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The Panel on Food Additives and Nutrient Sources added to Food (ANS) delivers a scientific opinion re-evaluating the safety of candelilla wax (E 902). Candelilla wax (E 902) is authorised in the EU as a food additive as a glazing agent. It has been evaluated by the Scientific Committee on Food (SCF) and by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). The JECFA and the SCF did not establish an Acceptable Daily Intake (ADI) but considered the use of candelilla wax as a glazing agent acceptable. Candelilla wax is obtained from leaves of candelilla plants Euphorbia antisyphilitica found in semi-desert regions. It is a complex mixture composed of wax hydrocarbons, wax, resin esters, lactones, free wax resin alcohols, and free wax resin acids. The Panel considered that absorption of candelilla wax is expected to be low, and that upon absorption the components would be incorporated into normal metabolic pathways. The Panel noted that there were limited data comparing the composition of the candelilla wax tested with the specification of the food additive. However the Panel considered that the materials tested were likely to be broadly similar in composition to the food additive. Overall, the Panel considered that the available data suggest that candelilla wax is not genotoxic. The Panel considered that long-term toxicity data on candelilla wax were lacking and therefore did not establish an ADI. However, the Panel noted that available toxicity studies consistently reported no findings associated with intake of the main components constituting candelilla wax. Furthermore, consideration of the exposure estimates to candelilla wax, using the Maximum Permitted Level (MPL) of carnauba wax, indicated sufficient margins of safety. This allowed the Panel to conclude that the use of candelilla wax as a food additive with the currently authorised uses would not be of safety concern

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“…Therefore the approach adopted in this study was to use polystyrene containers obtained directly from manufacturers and to carry out migration measurements into beverages specially selected as having low background levels. The methods of clean up and end determination were based on the general principles of earlier procedures (Tonogai et al 1985) which allowed relatively rapid determination of mineral hydrocarbons in both food contact materials and beverages. The use of hydrocarbon internal standards allowed calculation of mineral hydrocarbon levels by comparison with standard material of similar composition.…”

Section: Analytical Methodologymentioning

confidence: 99%

Migration of mineral hydrocarbons into foods. 1. Polystyrene containers for hot and cold beverages

Castle

Kelly

Gilbert

1991

Food Additives and Contaminants

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Mineral hydrocarbons are used as processing aids at levels between 0.3 and 3% by weight in crystal polystyrene articles, the food contact uses of which include the dispensing of hot and cold beverages from automatic machines as well as in 'fast-food' and catering establishments. The levels of migration of mineral hydrocarbons from polystyrene cups and glasses have been measured into aqueous food simulants as well as lager, beer, cola, sparkling apple juice, lemon barley water, coffee, hot chocolate, tea, lemon tea and chicken soup. For the cold beverages and simulants, no migration above 0.1 mg/kg was observed, and for the hot beverages and simulants no result greater than 0.5 mg/kg. Analysis was by capillary gas chromatography, using hydrocarbon internal standards calibrated against mineral hydrocarbon reference standards.

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Fundamental Studies on a Method for the Analysis of Natural Waxes in Foods by Gas Chromatography

Cited by 5 publications

References 0 publications

Method for the determination of natural ester‐type gum bases used as food additives via direct analysis of their constituent wax esters using high‐temperature GC/MS

Method for the determination of natural ester‐type gum bases used as food additives via direct analysis of their constituent wax esters using high‐temperature GC/MS

Scientific Opinion on the re-evaluation of candelilla wax (E 902) as a food additive

Migration of mineral hydrocarbons into foods. 1. Polystyrene containers for hot and cold beverages

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