Baking stability of acesulfame K

The stability of acesulfame K during baking was investigated at different baking temperatures and baking times. The contents of acesulfame K in baked and unbaked doughs were determined by HPLC. The recovery rate of acesulfame K was independent of the baking conditions chosen and correlated with the...

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Veröffentlicht in:	Zeitschrift f r Lebensmittel-Untersuchung und -Forschung 1992-05, Vol.194 (5), p.476-478
Hauptverfasser:	KLUG, C, VON RYMON LIPINSKI, G.-W, BÖTTGER, D
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Chromatography, High Pressure Liquid Drug Stability Food additives Food Handling Food industries Fundamental and applied biological sciences. Psychology General aspects Hot Temperature Hydrogen-Ion Concentration Sweetening Agents - chemistry Thiazines - chemistry Time Factors Water
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