Thermal Stability of sweeteners at 190˚C

Composition

% Mass loss during ramp to 190˚C

% Mass loss isothermal at 190˚C.

Total % mass loss

Sucrose

0.45

13.84

14.29

Saccharine, with Dextrose, maltodextrin, calcium silicate, cream of tartar

9.16

31.47

40.63

Aspartame, with Dextrose and Maltodextrin

9.93

21.46

31.39

Sucralose, with Dextrose, Maltodextrin

9.29

19.95

29.24

Acesulfame Potassium with Dextrose, Cream of Tartar, Calcium Silicate

8.84

28.63

37.47

Sodium Cyclamate

0.05

1.2

1.25

Stevia, with Dextrose and maltodextrin

8.4

10.9

19.3

Stevia with Erythritol,

0

13.5

13.5

Monk Fruit Extract, Erythritol

0.45

10.55

11.00

Xylitol

0.18

1.97

2.15