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Abstract:

The interaction between aspartame, glucose and xylitol in aqueous model systems of pH 3.00 and containing potassium sorbate was studied. Potassium sorbate degradation diminished with the increment of aspartame level from 0.050 to 0.500 g/100 g of system. Xylitol was the humectant that minimized aspartame degradation and non-enzymatic browning development. In general, as expected, presence of aspartame, xylitol or glucose and their mixtures increased the sweetness and they also diminished the sourness of the systems. The addition of 0.050 g of aspartame/100 g of system to the system containing xylitol produced a synergistic effect on sweetness intensity. Based on that trend, it could be concluded that the use of more than one sweetener might allow diminishing the amount of each one of them to assure a specific sweet level. These results stand out the advantage of the use of xylitol as well as the importance of an appropriate choice of the additives and food ingredients to use in the formulation of modified products with lower sugar content to optimize their quality. © 2007 Swiss Society of Food Science and Technology.

Registro:

Documento: Artículo
Título:Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate
Autor:Gliemmo, M.F.; Calviño, A.M.; Tamasi, O.; Gerschenson, L.N.; Campos, C.A.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina
Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, IQUIMEFA-CONICET, Junín 956, CP 1113 Buenos Aires, Argentina
Palabras clave:Aspartame; Sorbates; Sourness; Sweetness; Xylitol; Biodegradation; Enzyme activity; Food products; Glucose; Sorbents; Aqueous systems; Food ingredients; Sugar content; Potassium compounds
Año:2008
Volumen:41
Número:4
Página de inicio:611
Página de fin:619
DOI: http://dx.doi.org/10.1016/j.lwt.2007.05.004
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v41_n4_p611_Gliemmo

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Citas:

---------- APA ----------
Gliemmo, M.F., Calviño, A.M., Tamasi, O., Gerschenson, L.N. & Campos, C.A. (2008) . Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate. LWT - Food Science and Technology, 41(4), 611-619.
http://dx.doi.org/10.1016/j.lwt.2007.05.004
---------- CHICAGO ----------
Gliemmo, M.F., Calviño, A.M., Tamasi, O., Gerschenson, L.N., Campos, C.A. "Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate" . LWT - Food Science and Technology 41, no. 4 (2008) : 611-619.
http://dx.doi.org/10.1016/j.lwt.2007.05.004
---------- MLA ----------
Gliemmo, M.F., Calviño, A.M., Tamasi, O., Gerschenson, L.N., Campos, C.A. "Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate" . LWT - Food Science and Technology, vol. 41, no. 4, 2008, pp. 611-619.
http://dx.doi.org/10.1016/j.lwt.2007.05.004
---------- VANCOUVER ----------
Gliemmo, M.F., Calviño, A.M., Tamasi, O., Gerschenson, L.N., Campos, C.A. Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate. LWT - Food Sci. Technol. 2008;41(4):611-619.
http://dx.doi.org/10.1016/j.lwt.2007.05.004