STABILITY OF ASPARTAME IN FRUIT PREPARATIONS USED IN YOGURT

Stability of aspartame (APM) in three fruit preparations stored 6 months at three temperatures was assessed monthly. Remaining aspartame, microbiological quality, objective color and pH were determined; sensory acceptance tests were conducted with the fruit added to a commercial yogurt. pH or microbiological counts did not change during storage. About 60% of original APM remained after 6 months at 21.1-degrees-C. APM level was a function of pH, temperature and time. Based on the tests, shelf life estimates for the fruit preparations were 1 1/2 months at 32.2-degrees-C, 4-6 months at 21.1-degrees-C, and > 6 months at 4.4-degrees-C.