Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate
The interaction between aspartame, glucose and xylitol in aqueous model systems of pH 3.00 and containing potassium sorbate was studied. Potassium sorbate degradation diminished with the increment of aspartame level from 0.050 to 0.500 g/100 g of system. Xylitol was the humectant that minimized aspa...
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2008
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| LEADER | 10469caa a22010097a 4500 | ||
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| 001 | PAPER-5955 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203538.0 | ||
| 008 | 190411s2008 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-38049025703 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a LBWTA | ||
| 100 | 1 | |a Gliemmo, M.F. | |
| 245 | 1 | 0 | |a Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate |
| 260 | |c 2008 | ||
| 270 | 1 | 0 | |m Campos, C.A.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428, Argentina; email: carmen@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a The interaction between aspartame, glucose and xylitol in aqueous model systems of pH 3.00 and containing potassium sorbate was studied. Potassium sorbate degradation diminished with the increment of aspartame level from 0.050 to 0.500 g/100 g of system. Xylitol was the humectant that minimized aspartame degradation and non-enzymatic browning development. In general, as expected, presence of aspartame, xylitol or glucose and their mixtures increased the sweetness and they also diminished the sourness of the systems. The addition of 0.050 g of aspartame/100 g of system to the system containing xylitol produced a synergistic effect on sweetness intensity. Based on that trend, it could be concluded that the use of more than one sweetener might allow diminishing the amount of each one of them to assure a specific sweet level. These results stand out the advantage of the use of xylitol as well as the importance of an appropriate choice of the additives and food ingredients to use in the formulation of modified products with lower sugar content to optimize their quality. © 2007 Swiss Society of Food Science and Technology. |l eng | |
| 536 | |a Detalles de la financiación: Consejo Nacional para Investigaciones Científicas y Tecnológicas | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: We acknowledge the financial support from Universidad de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina and Agencia Nacional de Investigaciones Científicas y Tecnológicas de la República Argentina. | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina | ||
| 593 | |a Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, IQUIMEFA-CONICET, Junín 956, CP 1113 Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a ASPARTAME |
| 690 | 1 | 0 | |a SORBATES |
| 690 | 1 | 0 | |a SOURNESS |
| 690 | 1 | 0 | |a SWEETNESS |
| 690 | 1 | 0 | |a XYLITOL |
| 690 | 1 | 0 | |a BIODEGRADATION |
| 690 | 1 | 0 | |a ENZYME ACTIVITY |
| 690 | 1 | 0 | |a FOOD PRODUCTS |
| 690 | 1 | 0 | |a GLUCOSE |
| 690 | 1 | 0 | |a SORBENTS |
| 690 | 1 | 0 | |a AQUEOUS SYSTEMS |
| 690 | 1 | 0 | |a FOOD INGREDIENTS |
| 690 | 1 | 0 | |a SUGAR CONTENT |
| 690 | 1 | 0 | |a POTASSIUM COMPOUNDS |
| 700 | 1 | |a Calviño, A.M. | |
| 700 | 1 | |a Tamasi, O. | |
| 700 | 1 | |a Gerschenson, L.N. | |
| 700 | 1 | |a Campos, C.A. | |
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