Aspartame degradation as a function of "water activity".

摘要: The incorporation of aspartame into an increasing number foods necessitates evaluation its degradation kinetics as a function “water activity” (aw). were followed in model systems initial pH, temperature, and aw. An increase aw, for each 0.1 units the 0.3 to 0.7 range, resulted about 30–80% rate, which then decreased only slowly up dilute solution. presence oil increased rate at high but glucose had no effect on loss. activation energies loss ranged from 25 20 kcal/mole, decreasing aw increased, expected. rates pH showed that actual water condensed phase, based Bronsted relationship, may be very different than pH. This caused shift fastest occurred, increased.