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Stability studies of stevioside and rebaudioside a in carbonated beverages

Stability studies of stevioside and rebaudioside a in carbonated beverages

Journal of Agricultural and Food Chemistry 31(2): 409-412

Stability of pure stevioside and rebaudioside A in carbonated phosphoric and citric acidified beverages during long-term storage was observed chemically, microbiologically and organoleptically. TLC and high-pressure liquid chromatography were used to follow the chemical degradation of these Stevia sweeteners. Some degradation of both sweeteners was observed after 2 mo. of storage at 37.degree. C; there were no significant changes at room temperature or below following 5 mo. of storage of stevioside, or 3 mo. of storage of rebaudioside A. Exposure to 1 wk of sunlight did not effect stevioside, but resulted in .apprx. 20% loss of rebaudioside A. Heating at 60.degree. C for 6 days resulted in 0-6% loss of the sweeteners.

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Accession: 006470341

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DOI: 10.1021/jf00116a056

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