Influence of high intensity sweeteners and sugar alcohols on a beverage microemulsion

Journal of Colloid and Interface Science

Volumn 460, Issue , 2015, Pages 105-112

  Marcus, Julien ^a   Wolfrum, Stefan ^a   Touraud, Didier ^a   Kunz, Werner ^a  

^a UNIVERSITY OF REGENSBURG   (Germany)

Author keywords

Apparent pKA; Clearing temperature; Microemulsion; Sweeteners

Indexed keywords

BEVERAGES; FATTY ACIDS; FOOD ADDITIVES; SUGAR SUBSTITUTES; SUGARS;

AMPHIPHILIC PROPERTY; CLEARING TEMPERATURE; FATTY ACID SALTS; HIGH INTENSITY; HIGHLY STABLES; INTERFACIAL FILM; STABLE SYSTEMS; SWEETENERS;

MICROEMULSIONS;

ACESULFAME; AMPHOPHILE; CYCLAMATE SODIUM; FATTY ACID; SACCHARIN; SUCRALOSE; SUGAR ALCOHOL; SURFACTANT; SWEETENING AGENT;

ARTICLE; BEVERAGE; MICROEMULSION; PH; PRECIPITATION; PRIORITY JOURNAL; TASTE;

EID: 84940024269     PISSN: 00219797     EISSN: 10957103     Source Type: Journal    
DOI: 10.1016/j.jcis.2015.08.036     Document Type: Article

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