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...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Gliemmo, M.F., Calviño, A.M., Tamasi, O., Gerschenson, L.N., Campos, C.A.
Formato: JOUR
Materias:
Aspartame
Sorbates
Sourness
Sweetness
Xylitol
Biodegradation
Enzyme activity
Food products
Glucose
Sorbents
Aqueous systems
Food ingredients
Sugar content
Potassium compounds
Acceso en línea: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 todo:paper_00236438_v41_n4_p611_Gliemmo
record_format dspace
spelling todo:paper_00236438_v41_n4_p611_Gliemmo2023-10-03T14:34:07Z Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate Gliemmo, M.F. Calviño, A.M. Tamasi, O. Gerschenson, L.N. Campos, C.A. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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, M.F.
Calviño, A.M.
Tamasi, O.
Gerschenson, L.N.
Campos, C.A.
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.
format JOUR
author Gliemmo, M.F.
Calviño, A.M.
Tamasi, O.
Gerschenson, L.N.
Campos, C.A.
author_facet Gliemmo, M.F.
Calviño, A.M.
Tamasi, O.
Gerschenson, L.N.
Campos, C.A.
author_sort Gliemmo, M.F.
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
url http://hdl.handle.net/20.500.12110/paper_00236438_v41_n4_p611_Gliemmo
work_keys_str_mv AT gliemmomf interactionsbetweenaspartameglucoseandxylitolinaqueoussystemscontainingpotassiumsorbate
AT calvinoam interactionsbetweenaspartameglucoseandxylitolinaqueoussystemscontainingpotassiumsorbate
AT tamasio interactionsbetweenaspartameglucoseandxylitolinaqueoussystemscontainingpotassiumsorbate
AT gerschensonln interactionsbetweenaspartameglucoseandxylitolinaqueoussystemscontainingpotassiumsorbate
AT camposca interactionsbetweenaspartameglucoseandxylitolinaqueoussystemscontainingpotassiumsorbate
_version_ 1807323997787914240

Ejemplares similares