Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Compositional and Structural Effects on Migration Behavior of Printing Ink Solvents on Lab-made Cookies

An, Duek-Jun;Kim, Youn-Uck;Choi, Seong-Hee;Park, Hoon

  • Published : 20041200
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Abstract

The partitioning behavior of five printing ink solvents was studied in various lab-baked cookies of different compositions (water, fat and sugar) and different structure (crystallinity). The solvents were ethyl acetate, hexane, isopropanol, methyl ethyl ketone, and toluene, which represent different characteristic functional groups. Gas chromatography (GC) was used to measure partitioning values at $25^{\circ}C$ on each finished cookie with various combinations of water, fat and sugar contents. Kp values of the polar solvents were affected by water content, whereas those of the non-polar solvents were not. The fat content affected the partitioning behavior (Kp) of the polar and non-polar solvents. The crystallinity of sugar, influenced by the water and sugar contents, affected the Kp value of the five solvents, indicating that the degree of crystallinity, in addition to fat and water content, is another important factor in the partitioning behavior of printing ink solvents.

Keywords

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