Stability of Aspartame in Fruit Preparations Used in Yogurt |
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Authors: | JW FELLOWS SW CHANG WH SHAZER |
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Affiliation: | The authors were affiliated with The NutraSweet Company, 601 E Kerisington Road, Mt. Prospect, IL 60056. |
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Abstract: | Stability of aspartame (APM) in three fruit preparations stored 6 months at three temperatures was assessed monthly. Remaining aspartame, microbiological quality, objective color and pH were determined; sensory acceptance tests were conducted with the fruit added to a commercial yogurt. pH or microbiological counts did not change during storage. About 60% of original APM remained after 6 months at 21.1°C. APM level was a function of pH, temperature and time. Based on the tests, shelf life estimates for the fruit preparations were 1½ months at 32.2°C, 4–6 months at 21.1°C, and > 6 months at 4.4°C. |
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