New trends in the kitchen: propellants assessment of edible food aerosol sprays used on food.

Détails

ID Serval
serval:BIB_F215AA31C3B6
Type
Article: article d'un périodique ou d'un magazine.
Collection
Publications
Titre
New trends in the kitchen: propellants assessment of edible food aerosol sprays used on food.
Périodique
Food Chemistry
Auteur(s)
Varlet V., Smith F., Augsburger M.
ISSN
0308-8146 (Print)
ISSN-L
0308-8146
Statut éditorial
Publié
Date de publication
2014
Volume
142
Pages
311-317
Langue
anglais
Notes
Publication types: Journal Article Publication Status: ppublish
Résumé
New products available for food creations include a wide variety of "supposed" food grade aerosol sprays. However, the gas propellants used cannot be considered as safe. The different legislations available did not rule any maximum residue limits, even though these compounds have some limits when used for other food purposes. This study shows a preliminary monitoring of propane, butane and dimethyl ether residues, in cakes and chocolate after spraying, when these gases are used as propellants in food aerosol sprays. Release kinetics of propane, butane and dimethyl ether were measured over one day with sprayed food, left at room temperature or in the fridge after spraying. The alkanes and dimethyl ether analyses were performed by headspace-gas chromatography-mass spectrometry/thermal conductivity detection, using monodeuterated propane and butane generated in situ as internal standards. According to the obtained results and regardingthe extrapolations of the maximum residue limits existing for these substances, different delays should be respected according to the storage conditions and the gas propellant to consume safely the sprayed food.
Mots-clé
Butane, Dimethyl ether, Food aerosol spray, Gas analysis, Propane, Propellants assessment
Pubmed
Web of science
Création de la notice
16/12/2013 11:12
Dernière modification de la notice
03/03/2018 22:39
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