Thermal and rheological behavior of non-nutritive sweeteners
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The prevalence of obesity and diseases related to the high consumption of sugars has resulted in a high demand for sugar substitutes. Non-nutritive sweeteners have been highlighted in the market by their potential for moderating energy and sugar consumption, maintaining the palatability of the diet and its vital importance for people with low-calorie and diabetic diets. Aspartame, saccharin, steviol glycosides and sucralose are the most prominent sweeteners in the global market in terms of consumption. Since tabletop sweeteners are one of their main uses, this study aimed to evaluate the thermal and rheological properties of commercial samples with aspartame, saccharin, steviol glycosides and sucralose. The analytical thermal study was performed for all samples by TG/DTG, DTA and DSC. The results of thermal analysis showed that the sample containing steviol glycosides had a higher thermal stability, with an initial decomposition temperature about 137 °C and lower residue content. This sample also needed more energy to decompose, as shown in the DSC curve. The rheological data showed that all samples presented a viscoelastic behavior in the frequency range evaluated. Also elastic modulus was higher than storage modulus from 0.01 to 10 Hz for all samples studied.
KeywordsNon-nutritive sweeteners Thermal analysis Rheology DSC
The authors would like to thank the Brazilian Council for Scientific and Technological Development (CNPq) and Brazilian Federal Agency for Support and Evaluation of Graduate Education (CAPES) for their financial support. The authors also express gratitude to Thermal Analysis RJ Professor Ivo Giolito Laboratory and Leni Leite Rheology Laboratory.
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