What is it about?
This method allows to determine the number of eggs added to the pasta to produce special pasta. After the extraction of the lipids contained in the special pasta, squalene is added as an internal standard for the quantification of the cholesterol content, from which the number of eggs added to the pasta can be calculated.
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Why is it important?
This method is important to avoid fraud in adding a lower number of eggs than declared on the label. In addition, the method is applicable to the determination of cholesterol content in egg powder, which is produced by freeze-drying egg yolks.
Perspectives
In my opinion this method can be proposed as an alternative to the official one.
Prof. Daniele Naviglio
University of Naples Federico II
Read the Original
This page is a summary of: Determination of Egg Number Added to Special Pasta by Means of Cholesterol Contained in Extracted Fat Using GC-FID, Foods, August 2018, MDPI AG,
DOI: 10.3390/foods7090131.
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