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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Autores principales:	Gliemmo, María Fernanda, Gerschenson, Lía Noemí, Campos, Carmen Adriana
Publicado:	2008
Materias:	Aspartame Sorbates Sourness Sweetness Xylitol Biodegradation Enzyme activity Food products Glucose Sorbents Aqueous systems Food ingredients Sugar content Potassium compounds
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v41_n4_p611_Gliemmo http://hdl.handle.net/20.500.12110/paper_00236438_v41_n4_p611_Gliemmo
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_00236438_v41_n4_p611_Gliemmo
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spelling	paper:paper_00236438_v41_n4_p611_Gliemmo2023-06-08T14:51:43Z Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate Gliemmo, María Fernanda Gerschenson, Lía Noemí Campos, Carmen Adriana Aspartame Sorbates Sourness Sweetness Xylitol Biodegradation Enzyme activity Food products Glucose Sorbents Aqueous systems Food ingredients Sugar content Potassium compounds 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. Fil:Gliemmo, M.F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Campos, C.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2008 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v41_n4_p611_Gliemmo http://hdl.handle.net/20.500.12110/paper_00236438_v41_n4_p611_Gliemmo
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Aspartame Sorbates Sourness Sweetness Xylitol Biodegradation Enzyme activity Food products Glucose Sorbents Aqueous systems Food ingredients Sugar content Potassium compounds
spellingShingle	Aspartame Sorbates Sourness Sweetness Xylitol Biodegradation Enzyme activity Food products Glucose Sorbents Aqueous systems Food ingredients Sugar content Potassium compounds Gliemmo, María Fernanda Gerschenson, Lía Noemí Campos, Carmen Adriana Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate
topic_facet	Aspartame Sorbates Sourness Sweetness Xylitol Biodegradation Enzyme activity Food products Glucose Sorbents Aqueous systems Food ingredients Sugar content Potassium compounds
description	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.
author	Gliemmo, María Fernanda Gerschenson, Lía Noemí Campos, Carmen Adriana
author_facet	Gliemmo, María Fernanda Gerschenson, Lía Noemí Campos, Carmen Adriana
author_sort	Gliemmo, María Fernanda
title	Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate
title_short	Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate
title_full	Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate
title_fullStr	Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate
title_full_unstemmed	Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate
title_sort	interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate
publishDate	2008
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v41_n4_p611_Gliemmo http://hdl.handle.net/20.500.12110/paper_00236438_v41_n4_p611_Gliemmo
work_keys_str_mv	AT gliemmomariafernanda interactionsbetweenaspartameglucoseandxylitolinaqueoussystemscontainingpotassiumsorbate AT gerschensonlianoemi interactionsbetweenaspartameglucoseandxylitolinaqueoussystemscontainingpotassiumsorbate AT camposcarmenadriana interactionsbetweenaspartameglucoseandxylitolinaqueoussystemscontainingpotassiumsorbate
_version_	1768541552162897920

Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate

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