|
|
|
Unlike its predecessor,
Aspartame, Neotame is more stable in heat and liquids and is less likely
to break down into its separate components. This stability is due to
the addition of 3,3-dimethylbutyl, which help strengthens the bonds
between the main components. And the presence of 3,3-dimethybutyl blocks
peptidases, which can break the peptide bond between the phenylalanine
and the aspartic acid, thus preventing the breakdown of Neotame to phenylalanine
and aspartic acid.
According to the official website Neotame is stable enough in heat that
it can be used for baking and cooking unlike Aspartame which easily
degrades when heated. As a dry ingredient Neotame is stable enough for
storage of at least five years, in temperatures between 15º and
30ºC and at relative humidity between 35% and 60% when the inner
bag is sealed. However, when in a system of moisture the rate of degradation
of Neotame becomes a function of pH, temperature, and time. When used
as a sweetener in carbonated soft drinks and ready-to-drink beverages
(pH 2.9-4.5), if these products are properly stored and handled, Neotame
remains stable adequately for the normal shelf life. For baked goods
Neotame exhibits high stability. In one study for example only 15% of
Neotame was lost (85% retained) during baking and only 19% was lost
(81% retained) after 5 days of storage at room temperature. In dairy
products such as yogurt only 1% of Neotame was lost after ultra high
temperature (UHT) pasteurization. There was no noticeable degradation
after fermentation followed by 5 weeks in refrigerated storage.
|