Effect of pasteurization and sterilization on the stability of
aspartame and neotame
Preparation of pasteurized flavoured milk containing aspartame
at 90 C/20 min resulted in the partial degradation of aspartame
into aspartyl-phenylalanine. The percentage of aspartame remaining
intact was 59.35 ± 0.58 and of aspartyl-phenylalanine was
40.70 ± 0.28%, respectively. However, 91.48 ± 0.37% of neotame
remained intact during pasteurization of flavoured milk containing
neotame.