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Chromatographic Methods: Classification

Chromatographic Methods: Classification

Chromatographic techniques are classified in three ways: the classification is based on the physical state of the stationary and mobile phases, how the mobile phase and the stationary phase contact each other, or through the chemical or physical processes that isolate the components of the sample. Typically, the mobile phase is either a liquid or gas, while the stationary phase is either a solid or a liquid layer applied to a solid surface.
Chromatographic techniques are typically named by...

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Spectral Similarity Score (SSS)-Barcoding for the Quality Control of LACTEM Emulsifiers by High-Performance

Katharina Schuster¹, Sedef Torun¹, Inès Kainz²

¹Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, University of Hohenheim, Garbenstrasse 28, Stuttgart 70599, Germany.

Journal of Agricultural and Food Chemistry

|February 26, 2026

Summary

A new high-performance thin-layer chromatography-fluorescence detection (HPTLC-FLD) fingerprinting method, SSS-barcoding, assesses LACTEM emulsifier similarity. This reveals significant variability and potential quality control issues in food products.

Keywords:

LACTEM emulsifier aerosol whipping cream fingerprint high-performance thin-layer chromatography spectral similarity

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Area of Science:

Food Science
Analytical Chemistry
Chromatography

Background:

LACTEM emulsifiers are crucial food additives for modifying product properties.
Ensuring emulsifier quality and consistency is vital for food manufacturing.
Existing methods may not fully capture subtle variations in emulsifier composition.

Purpose of the Study:

To develop a novel HPTLC-FLD fingerprinting method for LACTEM emulsifier similarity assessment.
To evaluate the consistency and quality control of commercial LACTEM emulsifiers.
To explore the correlation between emulsifier fingerprints and techno-functional properties.

Main Methods:

High-performance thin-layer chromatography-fluorescence detection (HPTLC-FLD) for fingerprinting.
Spectral similarity scores (SSS) and SSS-barcoding for similarity assessment.
Partial least-squares regression (PLSR) to link fingerprints with functional properties.

Main Results:

The SSS-barcoding method effectively differentiated LACTEM emulsifiers, revealing similarities as low as 67% between products with identical labeling.
Significant batch-to-batch variability was detected, indicating potential quality control challenges.
The method showed limitations with fatty matrices but demonstrated proof-of-concept for predicting functional properties.

Conclusions:

SSS-barcoding offers a robust approach for assessing LACTEM emulsifier quality and consistency.
The findings highlight the need for stringent quality control in the food emulsifier supply chain.
HPTLC-FLD fingerprinting holds promise for predicting food product performance based on emulsifier characteristics.