Formation of Chlorinated Carbohydrate Degradation Products and Amino Acids during Heating of Sucralose in Model Systems and Food.

ABSTRACT: Sucralose is an artificial sweetener whose stability during the thermal treatment of food is controversially discussed. In the present work, sucralose was subjected to different kinds of heat treatment either as such, in the presence of protein, or as an ingredient of food. Compared with sucrose, sucralose showed remarkable instability and discoloration after heating at 85-90 °C for 1 h. A chlorinated furan-3-one and different chlorinated dicarbonyl compounds were identified by High-performance liquid chromatography-time-of-flight mass spectrometry (HPLC-TOF-MS) for the first time, indicating that both the 4-chlorogalactosyl residue and the 1,6-dichlorofructosyl residue give rise to novel chlorinated sugar degradation products. When sucralose was heated in the presence of protein, the form

SUBMITTER: Hellwig M 

PROVIDER: S-EPMC11613498 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature