Czech J. Food Sci., 2001, 19(2):51-56 | DOI: 10.17221/6575-CJFS

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

J. Čopíková, M. Černá, M. Novotná, J. Kaasová, A. Synytsya
1 Institute of Chemical Technology - Department of Carbohydrate Chemistry and Technology
2 Central Laboratory, Prague, Czech Republic

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.

Keywords: FT-IR spectroscopy; polysaccharides; jelly; food supplements

Published: April 30, 2001  Show citation

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Čopíková J, Černá M, Novotná M, Kaasová J, Synytsya A. Application of FT-IR spectroscopy in detection of food hydrocolloids in confectionery jellies and food supplements. Czech J. Food Sci. 2001;19(2):51-56. doi: 10.17221/6575-CJFS.
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