STABILITY OF THE INTENSE SWEETENER NEOHESPERIDINE DIHYDROCHALCONE IN BLACK-CURRANT JAMS

Authors
TOMASBARBERAN FA BORREGO F FERRERES F LINDLEY MG
Citation
Fa. Tomasbarberan et al., STABILITY OF THE INTENSE SWEETENER NEOHESPERIDINE DIHYDROCHALCONE IN BLACK-CURRANT JAMS, Food chemistry, 52(3), 1995, pp. 263-265
Citations number
9
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
52
Issue
3
Year of publication
1995
Pages
263 - 265
Database
ISI
SICI code
0308-8146(1995)52:3<263:SOTISN>2.0.ZU;2-L
Abstract
An HPLC technique has been used to quantitate neohesperidine DC in bla ckcurrant jams and evaluate stability of this sweetener over manufactu re and storage of jams. Results showed non-significant degradation (a) under the temperature conditions prevailing during the manufacturing process and (b) after 18 months storage at room temperature. Sensory d ata and model system extrapolations confirmed HPLC results.