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

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.

Keywords

• ft-ir spectroscopy
• polysaccharides
• jelly
• food supplements