Neohesperidin dihydrochalcone stability in aqueous buffer solutions
The degradation of neohesperidin dihydrochalcone (NHDC) in solution was studied at different temperatures (30-60 degrees C) and pH values (1-7). Pseudo-first order kinetics were observed across the temperature and pH range. Maximum stability was at pH 3-5. These data may be used to predict sweetener...
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| Veröffentlicht in: | Journal of food science 1993-05, Vol.58 (3), p.589-591 |
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| container_title | Journal of food science |
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| creator | Canales, I Borrego, F Lindley, M.G |
| description | The degradation of neohesperidin dihydrochalcone (NHDC) in solution was studied at different temperatures (30-60 degrees C) and pH values (1-7). Pseudo-first order kinetics were observed across the temperature and pH range. Maximum stability was at pH 3-5. These data may be used to predict sweetener stability to typical conditions prevailing during manufacture and storage of beverages and to food processing at high temperatures. Results indicate NHDC would be stable throughout the normal shelf-life of soft drinks and would also withstand pasteurization and UHT processes |
| doi_str_mv | 10.1111/j.1365-2621.1993.tb04330.x |
| format | Article |
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Pseudo-first order kinetics were observed across the temperature and pH range. Maximum stability was at pH 3-5. These data may be used to predict sweetener stability to typical conditions prevailing during manufacture and storage of beverages and to food processing at high temperatures. Results indicate NHDC would be stable throughout the normal shelf-life of soft drinks and would also withstand pasteurization and UHT processes</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1993.tb04330.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Artificial sweeteners ; Biological and medical sciences ; chalcone ; EDULCORANT ARTIFICIEL ; EDULCORANTES ARTIFICIALES ; Food additives ; Food industries ; Food science ; Fundamental and applied biological sciences. 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Pseudo-first order kinetics were observed across the temperature and pH range. Maximum stability was at pH 3-5. These data may be used to predict sweetener stability to typical conditions prevailing during manufacture and storage of beverages and to food processing at high temperatures. Results indicate NHDC would be stable throughout the normal shelf-life of soft drinks and would also withstand pasteurization and UHT processes</description><subject>Artificial sweeteners</subject><subject>Biological and medical sciences</subject><subject>chalcone</subject><subject>EDULCORANT ARTIFICIEL</subject><subject>EDULCORANTES ARTIFICIALES</subject><subject>Food additives</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>neohesperidin</subject><subject>stability</subject><subject>sweetener</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1993</creationdate><recordtype>article</recordtype><recordid>eNqVkMtu1DAYhS0EEkPhBVhFFdsE3y9sEBpooTekDhVLy3FsxkOIBzsRM2-Po4y6rzeW9X_-zq8DwDmCDSrn_a5BhLMac4wapBRpxhZSQmBzeAZWSDBYE0nRc7CCEOMaISpeglc57-D8JnwF1ncubl3euxS6MFRd2B67FO3W9DYOrsqjaUMfxmNVhubv5OKUq3by3qUqx34aQxzya_DCmz67N6f7DDxcfPmx_lrffL_8tv50U1tKsKqV6azrPOSeUc88Q0hgIlprGeXEUEkIwa1FimDRcWeNYVgKwZk0bYdaj8kZOF-8-xTLKnnUuziloURqpChRjFFYoA8LZFPMOTmv9yn8MemoEdRzZ3qn58703JmeO9OnzvShfH53SjDZmt4nM9iQHw1ESIi5LNjHBfsXend8QoC-uvi8YVIVQ70YQh7d4dFg0m_NBRFM_7y71Jv7a3l_u0GaF_7twnsTtfmVylIPG0UxQxKR_wYamKk</recordid><startdate>199305</startdate><enddate>199305</enddate><creator>Canales, I</creator><creator>Borrego, F</creator><creator>Lindley, M.G</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199305</creationdate><title>Neohesperidin dihydrochalcone stability in aqueous buffer solutions</title><author>Canales, I ; Borrego, F ; Lindley, M.G</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4329-9adcedf06f54f5f5117237bcc5463a483332bc19327d6ecaa52877658abd1bf23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1993</creationdate><topic>Artificial sweeteners</topic><topic>Biological and medical sciences</topic><topic>chalcone</topic><topic>EDULCORANT ARTIFICIEL</topic><topic>EDULCORANTES ARTIFICIALES</topic><topic>Food additives</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. 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Pseudo-first order kinetics were observed across the temperature and pH range. Maximum stability was at pH 3-5. These data may be used to predict sweetener stability to typical conditions prevailing during manufacture and storage of beverages and to food processing at high temperatures. Results indicate NHDC would be stable throughout the normal shelf-life of soft drinks and would also withstand pasteurization and UHT processes</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1993.tb04330.x</doi><tpages>3</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1993-05, Vol.58 (3), p.589-591 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Artificial sweeteners Biological and medical sciences chalcone EDULCORANT ARTIFICIEL EDULCORANTES ARTIFICIALES Food additives Food industries Food science Fundamental and applied biological sciences. Psychology General aspects neohesperidin stability sweetener |
| title | Neohesperidin dihydrochalcone stability in aqueous buffer solutions |
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