cc_bySchuster, KatharinaTorun, SedefKainz, InèsSchwarz-Blankart, MaxHinrichs, JörgSteliopoulos, PanagiotisOellig, Claudia2026-03-182026-03-182026https://doi.org/10.1021/acs.jafc.5c11928https://hohpublica.uni-hohenheim.de/handle/123456789/19016LACTEM emulsifiers are widely applied in the food industry to adjust and improve techno-functional properties of food products. The study introduces a high-performance thin-layer chromatography−fluorescence detection (HPTLC−FLD) fingerprint method for the similarity assessment of these emulsifiers using a straightforward barcoding approach based on the concept of spectral similarity scores (SSS), referred to as SSS-barcoding. Analysis of 21 LACTEM emulsifiers showed similarities between two emulsifiers as low as 67%, despite the same product labeling. The method also revealed batch-to-batch variability. Limitations were identified when applying the method to fatty matrices. Finally, partial least-squares regression (PLSR) was applied as a proof-of-concept to predict the techno-functional properties of aerosol whipping cream, such as drainage, apparent viscosity, foam firmness, particle size (D90,3), and overrun, from the densitometric data.engHigh-performance thin-layer chromatographyLACTEM emulsifierSpectral similarityFingerprintAerosol whipping cream660Article2026-03-13