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Interaction Between Potassium Sorbate and Aspartame in Aqueous Model Sugar Systems
Author(s) -
Gliemmo M.F.,
Campos C.A.,
Gerschenson L.N.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb16122.x
Subject(s) - aspartame , potassium sorbate , chemistry , browning , aqueous solution , sugar , food science , sucrose , water activity , organic chemistry , water content , geotechnical engineering , engineering
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.