STABILITY OF THE INTENSE SWEETENER NEOHESPERIDINE DC DURING YOGURT MANUFACTURE AND STORAGE

The stability of the intense sweetener neohesperidine dihydrochalcone (DC) has been assessed during yogurt manufacture and storage. No signi ficant decomposition was detected during and after milk pasteurization , the fermentation process and storage for 6 weeks at 3 degrees C. In addition, the maximum authorized concentration of neohesperidine DC di d not affect the rate of acidification by lactic acid bacteria during the fermentation process. Taken together, these results suggest that n eohesperidine DC can be added to milk products and will remain stable throughout pasteurization and fermentation processes.