Abstract
AbstractPolyglycerols and other polyols can be conveniently analyzed by partition HPLC on silica columns. Derivatization is not necessary. Compounds of this type are often found in the esterified form in food emulsifiers, and are set free upon saponification. They are also used as humectants and freezing point depressants, e. g. in soft ice cream. A chemical classification of food emulsifiers is given, and the separation and identification of their neutral polyols by HPLC is described. Lipid class HPLC of the intact esters is also briefly mentioned.
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