title: Assessment of stability of binary sweetener blend (aspartame x acesulfame-K) during storage in whey lemon beverage.
abstract: In the present study, artificial sweeteners-aspartame, acesulfame-K and binary sweetener blend of aspartame x acesulfame-K were assessed for stability during storage in whey lemon beverage. A solid phase extraction method using C18 cartridges was standardized for the isolation of aspartame, acesulfame-K and their degradation products in whey lemon beverage. HPLC analytical conditions were standardized over C18 column for simultaneous separation of multiple sweeteners and their degradation products in sample isolates. Storage studies revealed that increase in acidity and viscosity and decrease in pH and ascorbic acid content of artificially sweetened whey lemon beverage samples were similar to the changes occurring in control samples during storage. Analysis using HPLC showed that aspartame (added either singly or in a blend) and acesulfame-K (added in a blend) were stable in whey lemon beverage under refrigerated condition for 15 days.
authors.affiliation: Dairy Chemistry Division, National Dairy Research Institute, Karnal, 132 001 Haryana India.
authors.forename: Sumit
authors.initials: S
authors.lastname: Arora
authors.affiliation: Dairy Chemistry Division, National Dairy Research Institute, Karnal, 132 001 Haryana India.
authors.forename: Ashish M
authors.initials: AM
authors.lastname: Shendurse
authors.affiliation: Dairy Chemistry Division, National Dairy Research Institute, Karnal, 132 001 Haryana India.
authors.forename: Vivek
authors.initials: V
authors.lastname: Sharma
authors.affiliation: Dairy Chemistry Division, National Dairy Research Institute, Karnal, 132 001 Haryana India.
authors.forename: Balbir K
authors.initials: BK
authors.lastname: Wadhwa
authors.affiliation: Dairy Chemistry Division, National Dairy Research Institute, Karnal, 132 001 Haryana India.
authors.forename: Ashish K
authors.initials: AK
authors.lastname: Singh
keywords: Acesulfame-K; Aspartame; HPLC; Solid phase extraction; Stability; Whey lemon beverage