NEOHESPERIDIN DIHYDROCHALCONE STABILITY IN AQUEOUS BUFFER SOLUTIONS

被引：18

作者：

CANALES, I ^{[1
]}

BORREGO, F ^{[1
]}

LINDLEY, MG ^{[1
]}

机构：

[1] UNIV READING,CTR INNOVAT,LINTECH,READING RG6 2BX,ENGLAND

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 03期

关键词：

SWEETENER; STABILITY; NEOHESPERIDIN; CHALCONE;

D O I：

10.1111/j.1365-2621.1993.tb04330.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：589 / &

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