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A comparison of artificial sweeteners stability in a lime-lemon flavoured carbonated beverage.

Atul, Malik. and Jeyarani, T. and Raghavan, B. (2002) A comparison of artificial sweeteners stability in a lime-lemon flavoured carbonated beverage. Journal of Food Quality, 25 (1). pp. 75-82.

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Abstract

Three intense sweeteners, aspartame, acesulfame-K and sucralose, were incorporated singly in lime-lemon flavored carbonated beverage in optimized concentrations on a sucrose equivalence basis at controlled pH conditions. The beverages were stored for 60 days at 4, 27 and 37C and the sweetener concentration detem'ned by HPLC. The loss of aspartame was mimum (29.5%) while that of sucralose was minimum (1.9%) at the end of 60 days' storage at 37C. In the case of acesulJame-K, the loss was 6.1 %. Sucralose was more stable than the other sweeteners

Item Type: Article
Uncontrolled Keywords: Sweetness, soft drink, natural sweeteners, synthetic sweeteners
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 07 Beverage Technology > 07 Soft drinks
Divisions: Plantation Products Spices and Flavour Technology
Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 May 2011 04:56
Last Modified: 28 Dec 2011 09:40
URI: http://ir.cftri.com/id/eprint/2454

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