Cereal Chem 43:470 - 473.  |  VIEW ARTICLE

Detection of Triethyl Citrate and Triacetin in Liquid and Dried Egg Whites.

L. Kogan and S. Strezleck. Copyright 1966 by the American Association of Cereal Chemists, Inc. 

A method is described for detection and identification of the whipping aids triethyl citrate and triacetin in egg whites. The sample, either liquid whites or dried whites that have been reconstituted, is extracted with diethyl ether. The presence of the whipping aid in the residue of the ether extract is established by gas- liquid chromatography. Unequivocal identification is made by infrared spectroscopy, using the gas- chromatographically purified material to obtain the infrared spectrum.