Kinetic Study of Commercial Tabletop Sweeteners Using Thermal Analysis
Low-calorie and zero-calorie sweeteners are increasingly consumed as sugar substitutes in low-calorie and low-glycemic diets. This study evaluated the thermal decomposition kinetics of commercial sweetener samples. The natural sweetener samples presented more straightforward thermal decomposition pr...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Biology and Life Sciences Forum |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-9976/40/1/35 |
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| Summary: | Low-calorie and zero-calorie sweeteners are increasingly consumed as sugar substitutes in low-calorie and low-glycemic diets. This study evaluated the thermal decomposition kinetics of commercial sweetener samples. The natural sweetener samples presented more straightforward thermal decomposition profiles in a heating process, according to the following stability order: xylitol > erythritol > C1 (saccharin-based) > A1 (aspartame-based). The kinetic parameters were calculated using the ASTM E-698 method, indicating that the xylitol sample required the lowest energy to initiate the decomposition process. In contrast, the saccharin-based sample presented the highest activation energy value among all those analyzed. |
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| ISSN: | 2673-9976 |