Investigating loss of aspartame sweetness after heat treatment

Set up the comparison

Take samples from the same batch before and after pasteurisation and during storage. Put the approved reference through the same heating cycle. Record the recipe pH, temperature and holding time.

Measurements to record

Assay (% on a dry basis). Confirm analytical method and drying conditions and specify related degradation products separately. Active retention after processing (%). Test pre-processing, post-heat-treatment and stored samples separately. Record the matrix and heat history for each. Record the sample ID and method revision for repeat testing.

Interpreting the results

Measure aspartame content with the same method at each point, then compare blinded sweetness scores. A normal colour does not show whether the loss occurred during heating or storage.

What to record

• Lot
• Sample stage
• pH
• Heat history
• Assay on retained sample

Technical references

• ENVO: Aspartame product information ↗
• US FDA: aspartame identity and uses ↗

Products and processes