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Some functional properties of highly intensive sweeteners  [2000]

Waszkiewicz-Robak, B. (Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Wydzial Zywienia Czlowieka) Swiderski, F.

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Abstract
The study presents a comparison of selected functional properties of highly intensive sweeteners as aspartam, acesulfam K and thaumatin. The sensory quality and stability was estimated during pasteurization and storage with solutions of different pH. The most stable in different pH and resistant to temperature and storage time was solutions of acesulfam K. Aspartam was a less stable. Thaumatin was stable in different pH solutions but sweetnes significantly decreased during storage time
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Other subjects

  • stockage
  • stabilite
  • almacenamiento
  • aspartame
  • storage
  • edulcorant artificiel
  • edulcorantes artificiales
  • aspartamo
  • propriete organoleptique
  • artificial sweeteners
  • organoleptic properties
  • estabilidad
  • propiedades organolepticas
  • stability

From the journal

Przemysl Spozywczy (Poland)

ISSN : 0033-250X

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Other information

Language : Polish

Type : Summary

In AGRIS since : 2001

Volume : 54

Issue : 4

Start Page : 24

End Page : 27 35

All titles :

" Some functional properties of highly intensive sweeteners "

" Wybrane wlasciwosci funkcjonalne substancji intensywnie slodzacych "