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The addition of sweeteners in fizzy beverages not only affects the sugarcontent but also the bubbles stability. In this article, we propose a modelexperiment, in which the lifetime of hundreds of single bubbles is measured, toassess the stability of bubbles in solutions containing either sucrose orsweeteners. We show that the bubbles are indeed more stable in presence ofsweeteners, which are surface active molecules and adsorb at the interface.Additionally, we test an antifoam at different concentrations and show that ourexperiment allows to identify the best concentration to reproduce the stabilityobtained in sucrose when we replace this latter by a sweetener.

How does the presence of stevia glycosides impact surface bubbles stability?