Assessment of stability of binary sweetener blend (aspartame x acesulfame-K) during storage in whey lemon beverage

Arora, Sumit; Shendurse, A.M.; Sharma, V.; Wadhwa, B. K.; Singh, Ashish Kumar

doi:10.1007/s13197-011-0386-0

Cited by 12 publications

(10 citation statements)

References 6 publications

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“…The LOD and LOQ are presented in Table 1. The detection limit of APM was in accordance with Lawrence and Charbonneau (1988), George et al (2010) and Arora et al (2008Arora et al ( , 2010Arora et al ( , 2013 over C 18 column at 200 nm.…”

Section: Linearity and Sensitivitysupporting

confidence: 84%

“…APM was also stable in whey lemon beverage stored under refrigerated condition for 15 days (Arora et al . ) as the pH of whey lemon beverage varied between 3.70 and 3.85.…”

Section: Resultsmentioning

confidence: 99%

“…APM added either singly or in blend was stable after 15 days of storage in lassi at 6-8°C . APM was also stable in whey lemon beverage stored under refrigerated condition for 15 days (Arora et al 2013) as the pH of whey lemon beverage varied between 3.70 and 3.85.…”

Section: Loss During Storagementioning

confidence: 98%

See 2 more Smart Citations

Comparative stability of aspartame and neotame in yoghurt

Kumari

Arora

Choudhary

et al. 2017

Int J of Dairy Tech

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The comparative stability of aspartame and neotame was monitored in yoghurt during its processing, fermentation and storage. A solid-phase extraction method was suggest changing it to developed for the isolation of aspartame and neotame. Pasteurisation (85°C/30 min) resulted in approximately 47% and 3% loss of aspartame and neotame, respectively. During fermentation, 3% loss of aspartame was observed, but no loss of neotame. There was no significant effects on the stability of either aspartame or neotame during storage (4-7°C/15 days). The results indicated that neotame was more stable than aspartame under both pasteurisation and fermentation conditions; however, during storage, both sweeteners exhibited excellent stability.

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Section: Linearity and Sensitivitysupporting

confidence: 84%

“…APM was also stable in whey lemon beverage stored under refrigerated condition for 15 days (Arora et al . ) as the pH of whey lemon beverage varied between 3.70 and 3.85.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Comparative stability of aspartame and neotame in yoghurt

Kumari

Arora

Choudhary

et al. 2017

Int J of Dairy Tech

Self Cite

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show abstract

“…Additional intake of sweets sugar replacement by polyols and acesulfame K on the quality aspects of low fat cookie and further reported that supplementation with acesulfame-K increased sweetness and improved perceived flavour and general acceptance of cookies. Acesulfame-K has high degree of stability when exposed to heat; this makes it a versatile sweetener with potential use in a wide range of foods and beverages (Arora et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Development of low calorie snack food based on intense sweeteners

et al. 2012

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Intense sweeteners namely Aspartame, Acesulfame K and Sucralose were used in the preparation of sugar substitute sprinklers and these were used in snack food, replacing sugar. Study was conducted with an objective to develop low calorie snack food. The psychometric study showed that the threshold values for Acesulfame K, Aspartame and Sucralose were 0.012, 0.030 and 0.005 g respectively. The time intensity study revealed that among three sweeteners Aspartame had more lingering sweetness (at 60 s). The sensory evaluation of Shankarpoli prepared using refined wheat flour revealed that there was no significant difference in typical attributes of the snack; Aspartame and Acesulfame K had same sweetness intensity where as Sucralose had higher intensity of sweetness. Consumer acceptance study revealed that 53 % of the consumers liked the snack with Sucralose, which is highest compared to other two sweeteners namely Aspartame and Acesulfame K (47 %). Thus sweeteners can be used as sweetening agents in traditional food preparations.

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“…인공감미료는 2종 이상을 혼합하여 사용할 수 있으며 대표적인 예는 삭카린나트륨과 싸이클라메이트(1:10)의 조 합이다 4) . 단독으로 사용 시 발생하는 특유의 쓴맛, 뒷맛 (aftertaste) 등의 단점을 보완해주고 단맛을 상승시켜주기 때문에 음료류를 비롯한 가공식품에 적용하기 위한 연구 가 다양하게 이루어지고 있다 [5][6][7][8][9] . .…”

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A Study on the Analysis of Five Artificial Sweetners in Beverages by HPLC/MS/MS

Lee¹,

Yong²,

Hwang³

et al. 2014

Journal of Food Hygiene and Safety

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-A method for analysis of five artificial sweetners (sodium saccharin, aspartame, acesulfame-K, sucralose, cyclamate) in beverage samples was developed using high-performance liquid chromatography/triple quadrupole mass spectrometry (HPLC/MS/MS). The method uses a single-step dilution for sample preperation. Seperation was achieved on a C 18 column (2.1 × 150 mm, 3.5 µm) with A-2% methanol (1 mM ammonium acetate), B-95% methanol (1 mM ammonium acetate) as mobile phase with gradient mode. The quantitation of target compounds was performed by external calibration in selected reaction monitorning (SRM) mode. The coefficient of determination of calibration curve for sodium saccharin, aspartame, acesulfame-K, sucralose and cyclamate were 0.9957, 0.9991, 0.9943, 0.9982 and 0.9948, respectively. The limits of detection (LODs) and limits of quantitation (LOQs) were in the range of 0.001~0.022 mg/L and 0.004~0.073 mg/L, repectively. Recoveries for beverage samples were in the range of 92.76~113.50% with RSD < 10.91%. The method has applied to the determination of the five sweetners in 102 beverage samples. Three artificial sweetners-aspartame, acesulfame-K, sucralose were detected from 42 samples. Sodium saccharin and cyclamate were not detected in all samples.

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Assessment of stability of binary sweetener blend (aspartame x acesulfame-K) during storage in whey lemon beverage

Cited by 12 publications

References 6 publications

Comparative stability of aspartame and neotame in yoghurt

Comparative stability of aspartame and neotame in yoghurt

Development of low calorie snack food based on intense sweeteners

A Study on the Analysis of Five Artificial Sweetners in Beverages by HPLC/MS/MS

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