Abstract
The kinetics of aspartame degradation as pH-rate profiles and patterns of degradation product formation in a semi-solid gel made with high and low moisture contents indicated that the actual pH of the aqueous phase in reduced-moisture solid systems was significantly different from the initial ‘wet‚ pH. It is the pH of the dehydrated system rather than the pH before moisture removal that indicates the true activity of hydronium and hydroxyl ions that govern acid/base catalyzed reactions. As an example, the mechanisms of aspartame and ampicillin degradation changed as the lower moisture content changed the pH. In all cases, the pH decreased as the water activity (aw) was lowered.
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