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Journal of Dairy Science Vol. 74 No. 10 3345-3347
© 1991 by American Dairy Science Association ®
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Effect of Sundae-Style Yogurt Fermentation on the Aspartame Stability in Fruit Preparation

J. W. Fellows 1, S. W. Chang 1, and S. E. Keller 1

1 The NutraSweet Company, 601 East Kensington Road, Mt. Prospect, IL 60056

We assessed the stability of aspartame during fermentation of milk to manufacture yogurt with fruit on the bottom (sundae-style yogurt) using different direct-set cultures and incubation temperatures. Aspartame recovery based on original amount was determined using HPLC. Aspartame recovery was 95 or 90% in yogurts produced using a 6-h incubation at 43.3°C and 13 h at 32.2°C, respectively. Aspartame, therefore, has excellent stability in fruit preparation during the manufacture of sundae-style yogurt.

Key Words: aspartame • yogurt • fruit preparation

Submitted on January 25, 1991
Accepted on May 20, 1991




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[Abstract] [PDF]


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Copyright © 1991 by the American Dairy Science Association ®.