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Comparative stability of aspartame and neotame in yoghurt

2017; Wiley; Volume: 71; Issue: 1 Linguagem: Inglês

10.1111/1471-0307.12381

1471-0307

Anuradha Kumari, Sumit Arora, Sonika Choudhary, Ashish Kumar Singh, Sudhir Kumar Tomar,

Advanced Chemical Sensor Technologies

The comparative stability of aspartame and neotame was monitored in yoghurt during its processing, fermentation and storage. A solid‐phase extraction method was suggest changing it to developed for the isolation of aspartame and neotame. Pasteurisation (85 °C/30 min) resulted in approximately 47% and 3% loss of aspartame and neotame, respectively. During fermentation, 3% loss of aspartame was observed, but no loss of neotame. There was no significant effects on the stability of either aspartame or neotame during storage (4–7 °C/15 days). The results indicated that neotame was more stable than aspartame under both pasteurisation and fermentation conditions; however, during storage, both sweeteners exhibited excellent stability.