Glycerin fatty acid esters are produced by reacting fatty acids derived from oils and fats with glycerin and are commonly used as food additives, serving as emulsifiers in margarine and dairy products. According to the Identification Test for “Glycerin Fatty Acid Esters” listed in the 9th Edition of the Japanese Specifications and Standards for Food Additives (JSFA-IX*), a column packed with strongly acidic cation-exchange resin is used to confirm fatty acids (organic acids) generated by hydrolysis of glycerin fatty acid esters with potassium hydroxide.
In this application, organic acid standards were analyzed using SUGAR SH1011, a column for organic acid analysis. Under these conditions, glycerin elutes between lactic acid (peak no. 4) and acetic acid (peak no. 5), making this method suitable for confirming organic acids produced by hydrolysis of glycerin fatty acid esters.
Samples and sodium lactate standard solutions processed according to the 9th Edition contain sodium ions. To protect the column, we recommend removing sodium ions using cation-exchange resin or similar methods prior to injection.

*The version at the time of the application acquisition.

Sample: 20 µL each
(Standard solution) Dissolved in 0.005-M sulfuric acid solution

1. 1.Succinic acid
2. 2.Tartaric acid
3. 3.Citric acid
4. 4.Lactic acid
5. 5.Acetic acid