The loss of aspartame was determined in several different model chewing gum systems during storage. The model gum systems were composed of selected chewing gum components (gum base, sweeteners, aspartame and flavor). The flavor included t-2-hexenal, carvone, menthol, benzaldehyde, cinnamic aldehyde and β-ionone in equal proportions. Aspartame was found to be lost the most rapidly from model systems containing flavoring. For example, all aspartame was lost from an flavor/aspartame model system in as little as five days (35°C). Aspartame losses were observed in model systems without flavoring but at much reduced rates.
|Original language||English (US)|
|Number of pages||9|
|Journal||ACS Symposium Series|
|State||Published - Dec 1 1996|