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 |