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Publications in Scientific Journals:

G. Kroyer:
"Stevioside and Stevia-sweetener in food: application, stability and interaction with food ingredients";
Journal für Verbraucherschutz und Lebensmittelsicherheit (invited), 5 (2010), 2; 225 - 229.



English abstract:
The stability of the natural sweetener
stevioside during different processing and storage
conditions as well as the effects of its interaction with
water-soluble vitamins, food relevant organic acids
and other common low calorie sweeteners and its
application in coffee and tea beverages were evaluated.
Incubation of the solid sweetener stevioside at
elevated temperatures for 1 h showed good stability
up to 120 C, whilst at temperatures exceeding 140 C
forced decomposition was noticed. In aqueous solutions
stevioside is remarkable stable in a pH range
2-10 under thermal treatment up to 80 C, however,
under strong acidic conditions (pH 1) a significant
decrease in the stevioside concentration was detected.
Up to 4 h incubation of stevioside with
individual water-soluble vitamins in aqueous solution
at 80 C showed no significant changes in regard to
stevioside and the B-vitamins, whereas a protective
effect of stevioside on the degradation of ascorbic
acid was observed resulting in a significant delayed
degradation rate. In the presence of other individual
low calorie sweeteners practically no interaction was
found at room temperature after 4 months incubation
in aqueous media. Stability studies of stevioside
in solutions of organic acids showed a tendency
towards enhanced decomposition of the sweetener at
lower pH values depending on the acidic medium. In
a stevioside-sweetened coffee and tea beverage,practically, no significant chances neither in caffeine
content nor in stevioside content could be noticed.
Furthermore an overview of already performed
studies in literature about the Stevia-sweetener
stevioside and rebaudioside A is given.

Keywords:
Low calorie sweetener, Stevioside, Stability, Interaction, Organic acids, Water-soluble vitamins, Caffeine


"Official" electronic version of the publication (accessed through its Digital Object Identifier - DOI)
http://dx.doi.org/10.1007/s00003-010-0557-3

Electronic version of the publication:
http://publik.tuwien.ac.at/files/PubDat_190293.pdf


Created from the Publication Database of the Vienna University of Technology.