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Application of FT-IR spectroscopy in detection of food hydrocolloids in confectionery jellies and food supplements

Author

Listed:
  • J. Čopíková

    (2 Central Laboratory, Prague, Czech Republic)

  • M. Černá

    (2 Central Laboratory, Prague, Czech Republic)

  • M. Novotná

    (2 Central Laboratory, Prague, Czech Republic)

  • J. Kaasová

    (2 Central Laboratory, Prague, Czech Republic)

  • A. Synytsya

    (2 Central Laboratory, Prague, Czech Republic)

Abstract

FT-IR spectra of isolated high molecule fractions were measured and used for identification of food hydrocolloids in confectionery jellies and food supplements. The simple comparison of spectra of standards and samples proved that this technique is useful for the monitoring of food hydrocolloids in particular food products.

Suggested Citation

  • J. Čopíková & M. Černá & M. Novotná & J. Kaasová & A. Synytsya, 2001. "Application of FT-IR spectroscopy in detection of food hydrocolloids in confectionery jellies and food supplements," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 19(2), pages 51-56.
    • Handle: RePEc:caa:jnlcjf:v:19:y:2001:i:2:id:6575-cjfs
    DOI: 10.17221/6575-CJFS
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