Preparation And Identify Cation Of Some Food Additives:

A. A Elsawy.

-This thesis comprises two parts part (1): partia~~lycerides as edible emulsifiers, This part comprises an introduction, a review of literature, an experimental part followed by theresults and discussion The introduction indicates the utilization of fatty acid glyceryl esters in various purposes.The review of literature covers the preparation, estimation and utilization of fatty acid mono -, diglyceridesand their ethoxylated derivatives, The e~perimental part includes the methodsof preparation and estimation of the above compounds, the results and discussion are representation of thedata obtained for the preparation of mono-and diglycerides, under certain conditions. Variations in types ofcatalysts, time and temperature of reaction were explained, Emulsification power of both ethoxylated and nonethoxylated, mono-and diglycerides was discussed.- 102 - part (II) Flavour concentrates from chufa tubers andpistacia nuts this part comprises an introduction which gives a short account on flavour of food which is mainly composed of taste and odour.The rview of literature syetematiees the attempts of many authors in s~udying Maillard reaction (browningreaction) and Some model systems which lead to the aroma produced during roasting of nuts the experimental part includes Some information about the materials utilized in the studies. Thedifferent experimental procedures and techniques adopted are also explained. These include the prepar~ tion of the aroma concentrate, its fractionation.analysis by gas liquid chromatography and identification by couple gas liquid -mass spectrometery. Besides.the fatty acid composition of the lipid fraction is determined· The results of all above studies are illustrated by 6 ’rabIes and 15 Graphs.