A Comparative Study of the Hydroxyl and Saponification Values of Polysorbate 60 in International Food Additive Specifications ()
Kazuaki Wakita,
Haruyoshi Kuwabara,
Noriko Furusho,
Chiye Tatebe,
Kyoko Sato,
Hiroshi Akiyama
Division of Food Additives, National Institute of Health Sciences, Tokyo, Japan.
Oleo & Specialty Chemicals Research Laboratory, NOF Corporation, Kawasaki-shi, Japan.
Quality Assurance Department, Gunma Complex, Shin-Etsu Chemical Co. Ltd., Annaka-shi, Japan.
DOI: 10.4236/ajac.2014.53024
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Abstract
We investigated the hydroxyl
and saponification values of 27 samples of Polysorbate 60 products that were commercially available worldwide. We observed that the values of most of the
studied samples were not within the range established at the Joint FAO/WHO
Expert Committee on Food Additives (JECFA), while they did agree with the specifications
described in the USA, the EU and Japan. We believe that purities of the new commercial
Polysorbate 60 samples are higher than those of the older products which were
available when the JECFA specifications were discussed (around 1973). The
present study suggests that the hydroxyl and saponification values of the
current JECFA specifications for Polysorbate 60 should be re-evaluated.
Share and Cite:
K. Wakita, H. Kuwabara, N. Furusho, C. Tatebe, K. Sato and H. Akiyama, "A Comparative Study of the Hydroxyl and Saponification Values of Polysorbate 60 in International Food Additive Specifications,"
American Journal of Analytical Chemistry, Vol. 5 No. 3, 2014, pp. 199-204. doi:
10.4236/ajac.2014.53024.
Conflicts of Interest
The authors declare no conflicts of interest.
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