A study on the stability of artificial sweeteners in cordial at different pH / Khairol Nadia Abdul Halim

Sample of cordials with different pH levels 4.0, 3.5, 3.0, 2.5 and 2.0 were prepared by using artificial sweeteners. Two different types of artificial sweeteners used were Aspartame and Acesulfame-K. 10 samples were prepared accordingly to different levels of pH. All of the samples were stored at room temperature for 1 month of storage. The concentration of the sweetener's stability in the sample was determined by using high performance liquid chromatography. This instrument analysis was repeated 3 times during the storage period. It was carried out on the 1 s1, 15th and 30th day of storage. The results obtained from this instrument analysis were expressed as the concentration of sweeteners in mg/L (ppm). The sweeteners' concentration showed the level of the sweetener's stability. The increased in the pH level of the cordial samples, showed a decreased effect on the sweetener stability. The total percentage of losses for Aspartame concentration in the sample for the lowest pH level of 2.0 was 12.51 percent. For Acesulfame-K, the total percentage of losses for the sample with the same value of pH was 5.09 percent. Aspartame undergone a greater sweetener decline in the cordials samples stored at room temperature for 1 month of storage. In sensory evaluation analysis most panelists rated sample at pH 3.5 as the most accepted sample for both Aspartame and Acesulfame-K.