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Interaction between potassium sorbate and aspartame in aqueous model sugar systems



Interaction between potassium sorbate and aspartame in aqueous model sugar systems



Journal of food science 66(3): 428-431



The interaction between potassium sorbate and aspartame in aqueous model sugar systems of 0.97 water activity and pH 3.0 was studied. Aspartame addition showed a protective effect over sorbate destruction in an aqueous system of approximately a(w)1, as well as in a system containing glucose; but, in the presence of sucrose, it enhanced degradation. In all systems studied, addition of K sorbate and depression of water activity to 0.97 increased aspartame destruction. The combined use of K sorbate and aspartame exhibited strong nonenzymatic browning potential. The study demonstrated that nonenzynmatic browning can limit shelf life; and it is not recommended to use potassium sorbate together with aspartame.

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Accession: 003480928

Download citation: RISBibTeXText

DOI: 10.1111/j.1365-2621.2001.tb16122.x


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