ACCELERATED KINETICS STUDY OF NEOHESPERIDINE DC HYDROLYSIS UNDER CONDITIONS RELEVANT TO HIGH-TEMPERATURE PROCESSED DAIRY-PRODUCTS

The degradation of neohesperidine DC in solution as a function of temp erature (70-100 degrees C) and pH (6-7) was studied in order to estima te losses during thermal processing of non-fermented milk-based produc ts. First order rate constants were observed in all the conditions tes ted. An increase in the pH from 6 to 7 produced an increase in rate co nstants by a factor of 5. These data were used to predict losses that would occur during conditions prevailing during the manufacture of non -fermented dairy products, Results indicate that neohesperidine DC wou ld withstand these heat treatments without significant degradation.