No abstract

The stability of neohesperidine DC during pasteurization of citrus juice-based soft drinks was investigated in representative (orange, lemon, apple and pineapple) model beverages and under different temperature and acidity conditions. Results showed no significant hydrolysis after 1 h at 90ЊC in the four drinks, or after pasteurization at temperatures ranging from 60ЊC (4 h) to 100ЊC (45 min). Only at the lowest pH tested (2.0 in a lemon beverage) was a significant loss (8%) of neohesperidine DC detected.

No abstract

No abstract

The European regulation of sweeteners has recently been changed with the publication and implementation by Member States of Directive 94/35/EC, which authorizes the use of six bulk sweeteners and six intense sweeteners for the formulation of reduced energy and/or non-sugar-added foods. An update of the technological properties of the high intensity sweeteners presently authorized in the EU is presented. We also report on the use of sweetener combinations as a means to optimize the sensory properties of the finished product and reduce sweetening costs.