Abstract
AbstractThree intense sweeteners, aspartame, acesulfame‐K and sucralose, were incorporated singly in lime‐lemon flavored carbonated beverage in optimized concentrations on a sucrose equivalence basis at controlled pH conditions. The beverages were stored for 60 days at 4, 27 and 37C and the sweetener concentration determined by HPLC. The loss of aspartame was maximum (29.5%) while that of sucralose was minimum (1.9%) at the end of 60 days' storage at 37C. In the case of acesulfame‐K, the loss was 6.1%. Sucralose was more stable than the other sweeteners.
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