Kvasny Prum. 1983; 29(2): 36-38 | DOI: 10.18832/kp1983007

Present experience with the use of sweetening USAL in non-alcoholic beverages.Peer-reviewed article

E. DAVÍDKOVÁ, M. HEBELKA, N. PRUDEL, M. ZBOŘIL

The syrups DINA ORANGE (Rf 47 %), DINA DIA ORANGE (Rf 35.5 %) DIA OLYMPUS (Rf 33 %), GREPUS (Rf 33 %), DIA EXOTIC (Rf 20 %) and  DIA TONIC (Rf 20 %) with USAL (a-L-aspartyl-L-phenylalanine methylester hydrochloride) were prepared on a laboratory scale. From these syrups soft drinks with Rf 3 % (DINA), 2 % (DIA OLYMPUS, GREPUS) and 1 % (DIA EXOTIC, DIA TONIC) were performed. The syrup and squash of DINA ORANGE were tested on a plant scale. In addition to the stability of usal also sensoric and microbial quality during storage were tested. The samples were stored at two temperatures (about 10 and 20 °c). The results revealed that after 8 weeks of a storage at20 °Cthe uptake of USAL was about 35 % while using a storage at10 °Cthe uptake was about 10 %. In soft drinks stored at a room temperature the uptake of USAL after 10 days was 6.5 % that cannot be sensorically detected.
(In Czech, English summary only)

Keywords: sweetening, USAL, beverages

Published: February 1, 1983