Jump to Main Content
Comparative stability of aspartame and neotame in yoghurt
- Kumari, Anuradha, Arora, Sumit, Choudhary, Sonika, Singh, Ashish Kumar, Tomar, Sudhir K
- International journal of dairy technology 2018 v.71 no.1 pp. 81-88
- aspartame, fermentation, pasteurization, solid phase extraction, yogurt
- 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.