TY  - JOUR
T1  - Evaluation of Thermal Behavior of Sweetener Through DSC Coupled to a Photovisual System
AU - , M.M. Conceicao AU - , V.J. Fernandes AU - , T.G. Nascimento AU - , C.F.S. Aragao AU - , R.O. Macedo AU - , A.G. Souza 
JO  - Journal of Food Technology
VL  - 5
IS  - 2
SP  - 135
EP  - 138
PY  - 2007
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2007.135.138
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2007.135.138
KW  - Aspartame
KW  -calorimetry
KW  -photovisual system
KW  -interactions
KW  -thermal behavior
KW  -evaluation
AB  - The calorimetric curves of sweetener, standards and aspartame/lactose mixtures indicated displacement of transition temperatures in sweetener for smaller temperatures, decreasing the thermal stability. The images in the photovisual system confirmed the displacement of transition temperatures in sweetener and binary mixtures. The brown coloration in smaller temperatures has suggested interaction of aspartame with lactose similar the Maillard’s reaction. These techniques allow a rapid evaluation of possible interactions between raw material and excipients.
ER  -