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Baking stability of acesulfame K
C Klug1, G W von Rymon Lipinski, D Böttger
1Hoechst Aktiengesellschaft, Frankfurt, Federal Republic of Germany.
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|May 1, 1992
Summary
Acesulfame potassium (K) is stable during baking, even under extreme conditions like acidic fillings. Its recovery rate in baked goods is consistent and not affected by temperature or time.
Area of Science:
- Food Science
- Analytical Chemistry
- Food Additives
Background:
- Acesulfame potassium (K) is a widely used artificial sweetener.
- Understanding its stability during food processing, like baking, is crucial for product quality and safety.
Purpose of the Study:
- To investigate the stability of acesulfame K under various baking conditions.
- To determine the impact of temperature, time, pH, and moisture on acesulfame K decomposition.
Main Methods:
- High-Performance Liquid Chromatography (HPLC) was used to quantify acesulfame K content.
- Stability was assessed in doughs, acidic fillings, and apple pie under different baking parameters.
Main Results:
- The recovery rate of acesulfame K was consistent and not influenced by baking temperature or duration.
- No decomposition of acesulfame K was observed, even under extreme conditions such as acidic fillings and apple pie baking.
Conclusions:
- Acesulfame K exhibits high stability during baking processes.
- The sweetener is reliable for use in baked goods, unaffected by typical processing variables and extreme conditions.