3.7.1. 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.
Preparation of in-bottle sterilized flavoured milk containing
aspartame at 121 _C/15 min resulted in complete degradation of
aspartame into aspartyl-phenylalanine and phenylalanine. The
amount of aspartyl-phenylalanine and phenylalanine observed
were 98.97 ± 0.04 and 2.26 ± 0.01%, respectively. However,
50.50 ± 0.14% of neotame remained intact during in-bottle sterilization
of flavoured milk containing neotame. The amount of neotame
degradation product detected was 35.16 ± 0.51%, the
remaining i.e. 15% of the degradation products were undetected
under the present experimental conditions.
Our results were in agreement with the findings of Wetzel and