Comparative study of aspartame and neotame stability in Ice cream and Cake

Abstract

The suitability of artificial sweeteners aspartame and neotame for the incorporation in products like ice cream and cake was studied. These sweeteners were compared for their stability during processing and storage and the effect of addition ond ifferent physico-chemical properties were also considered. The recovery of the HPLC method used for the estimation of aspartame and neotame from ice cream and cake was 96.22-98.57% and 96.08-98.62%, respectively. During pasteurization of ice cream mix (68°C/30 min), 25% of aspartame was degraded, however, no loss of neotame was observed. Aspartame and neotame content decreased significantly from 74.55 to 62.97% and 99.42 to 89.93%,respectively during storage (-18°C/90 days) of ice cream. During baking (180°C/20 min), the degradation of aspartame and neotame was about 50 and 13%, respectively. However, aspartame and neotame content decreased significantly from 49.90 to 24.61%and 87.20 to 62.40%, respectively during storage (25°C/20 days)of cake.