عنوان مقاله [English]
This study assessed the effect of asesulfame K on the stability of aspartame in diet cola. Since acesulfame K is resistant to high temperatures, the effect of a blend of two sweeteners on its thermal resistance in diet cola was also studied. A cola containing two sweeteners (1:1 weight ratio) was prepared and, after quality control testing, was stored at temperatures of 4, 25 and 40 °C for 6 months. The concentration of aspartame remaining was measured every 15 days using high performance liquid chromatography. Statistical results showed better stability of aspartame in cola containing acesulfame K. The kinetic equations of aspartame decomposition represented a first order reaction; aspartame half-life results also confirmed this result. The amount of activation energy was greater in cola without acesulfame K and indicated the greater effect of temperature on aspartame decomposition in this sample.
Altschul, A. M. 1993. Low Calorie Foods Handbook. Marcel Dekker.
Anon. 1995. Carbonated Soft Drinks – Specifications. Institute of Standards and Industrial Research of Iran. ISIRI No. 1250. (in Farsi)
Anon. 1997. Determination of Aspartame in Diet Product with HPLC Method. Institute of Standards and Industrial Research of Iran. ISIRI No. 4390. (in Farsi)
Burdock, G. A. and Roton, B. 1996. Encyclopedia of Food and Color Additives. CRC Press.
Butchko, H. H., Stargel W. W., Comer C. P., Mayhew D. A., Benninger C., Blackburn G. L., de Sonneville L. M., Geha, R. S., Hertelendy, Z., Koestner, A., Leon, A. S., Liepa, G. U., McMartin, K. E., Mendenhall, C. L., Munro, I. C., Novotny, E. J., Renwick, A. G., Schiffman, S. S., Schomer, D. L., Shaywitz, B. A., Spiers, P. A., TepHly, T. R., Thomas, J. A. and Trefz, F. K. 2002. Aspartame: Rewiew of Safety. Regul. Toxicol. Pharmacol. 35(2): S1-S93.
Dwivedi, B. K. 1978. Low Calorie and Special Dietary Foods. CRC Press.
Elhami rad, A. H. and Yavarmanesh. M. 2006. Basic of kinetic reaction in foods. Beyhagh. 5, 14-37. (in Farsi)
Emerton, V. 2003. Essential Guide to Food Additives. Leatherhead Food International.
Francis, F. J. 2000. Encyclopedia of Food Science and Technology. John Wiley & Sons Inc.
Lame, H. 2001. Guide of Using of Food Additives. Islamic Azad University Pub. (in Farsi)
Malik, A., Jeyarani, T. and Raghvan, B. 2002. A Comparison of Artificial Sweeteners' Stability in a Lime-Lemon Flavored Carbonated Beverage. J. Food Quality. 25, 75-82.
Pattanaargson, S., Chuapradit, C. and Srisukphoraruk, S. 2001. Aspartame Degradation in Solutions at Various pH Conditions. J. Food Sci. 66(6): 808-809.
Smith, J. 1991. Food Additives Users Handbook. Newyork Blackie.
Tsoubell, M. N. and Labuza, T. P. 1991. Accelerated Kinetic Study of Aspartame Degradation in the Neutral pH Range. J. Food Sci. 56(6): 1671-1675.
von Rymon Lipinski, G. W. 1985. The new intense sweetener Acesulfame K. Food Chem. 16, 259-269.
Walters, E. 1993. High Intensity Sweetener Blends. Food Product Design.
Zhu, Y., Guo, Y., Ye, M. and James, F. S. 2005. Separation and Simultaneous Determination of Four Artificial Sweeteners in Food and Beverages by Ion Chromatography. J. Chromatogr. A. 1085(1): 143–146