Author/Authors :
Tomلs-Barberلn، نويسنده , , F.A. and Borrego، نويسنده , , F. and Ferreres، نويسنده , , F. and Lindley، نويسنده , , M.G.، نويسنده ,
Abstract :
An HPLC technique has been used to quantitate neohesperidine DC in blackcurrant jams and evaluate stability of this sweetener over manufacture 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 data and model system extrapolations confirmed HPLC results.
