%0 Journal Article
%T Thermal Studies of Commercial Low Calorie Sweeteners
%A Peter C. K. LeMaire III
%A Peter K. LeMaire
%J American Journal of Analytical Chemistry
%P 346-364
%@ 2156-8278
%D 2022
%I Scientific Research Publishing
%R 10.4236/ajac.2022.139024
%X This paper presents the thermal analysis of artificial sweeteners, and natural sugar substitutes. Thermal analysis was done on commercial compositions of sweeteners using simultaneous DSC/TGA (SDT). Heat flow, and mass vs. temperature and time thermograms, along with DSC peak enthalpies and transition temperatures are reported. A number of the sweeteners were found to undergo transitions and reactions before or at 190¡ãC (375¡ãF, normal baking temperatures) and all dextrose containing sweeteners show an endothermic peak around 80¡ãC due to the liberation of bound water molecules. The major components of sweeteners studied were found to be generally thermostable at or below 100¡ãC.
%K DSC
%K TGA
%K Thermal Analysis
%K Sugar
%K Sweeteners
%K Thermo-Stability
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=120314