Comparative stability of aspartame and neotame in yoghurt

摘要

The comparative stability of aspartame and neotame was monitored in yoghurt during its processing, fermentation and storage. A solid‐phase extraction method was suggest changing it to developed for the isolation of aspartame and neotame. Pasteurisation (85?°C/30?min) resulted in approximately 47% and 3% loss of aspartame and neotame, respectively. During fermentation, 3% loss of aspartame was observed, but no loss of neotame. There was no significant effects on the stability of either aspartame or neotame during storage (4–7?°C/15?days). The results indicated that neotame was more stable than aspartame under both pasteurisation and fermentation conditions; however, during storage, both sweeteners exhibited excellent stability.