Formation of Chlorinated Carbohydrate Degradation Products and Amino Acids during Heating of Sucralose in Model Systems and Food
Michael Hellwig · 2024
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Description
Michael Hellwig studies what heat does to the sweetener sucralose in 2024. Sucralose stability in cooked food is debated. Hellwig heated the sweetener alone, with protein, and inside food models. A common sugar served as the comparison. Sucralose broke down and darkened far more than sugar under mild heat.
Lab tools found chlorinated breakdown products never reported before. Both halves of the sucralose molecule spawned such products. When protein was present, a chlorinated form of a common amino acid appeared. That sign shows the sweetener can pass chlorine to other food parts during heating, a point for food safety debates.
Catalog record
| CREATOR | Michael Hellwig |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 45 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |