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°C (375°F, normal baking temperatures) and all dextrose containing sweeteners show an endothermic peak around 80°C due to the liberation of bound water molecules. The major components of sweeteners studied were found to be generally thermostable at or below 100°C.
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