Title: Alternative Sweeteners

Neotame 131
through a systematic approach and demonstrated to be similar to that of aspartame
with the exception of neotame’s greater stability in baked and dairy goods. A
diketopiperazine derivative is not formed.
Neotame maintains stability and functionality over a range of pHs, temperatures,
and storage times representing relevant conditions of use. Traditionally,
functionality and stability have been demonstrated for high-intensity sweeteners
by developing data for a large number of categories. This approach generated
extensive redundant data. For example, aspartame stability work was done for
more than 30 different food categories, even though many of the categories have
similar processing and storage conditions. A systematic, chemistry-based approach
to stability testing was therefore established for neotame as determined
by the key chemical and physical parameters that have an impact on the stability
and functionality of a food additive (4).
1. The Matrix System for Stability Determinations
Functionality and chemical stability studies establish that neotame is functional
as a sweetener and flavor enhancer in a variety of food applications when used
in accordance with good manufacturing practices. The functionality of neotame
was demonstrated with a three-dimensional food matrix representing the intended
conditions of use in foods. On the basis of the experience with aspartame and
knowledge of the chemistry of neotame, the three key properties of this food
matrix are temperature, pH, and moisture; these determine the stability of neotame
and thus its functionality under intended conditions of use. Studies on the
functionality of aspartame have validated this matrix approach as a predictor of
its stability and functionality in foods within the defined matrix. Similarly, if
neotame is functional in foods at the edges of the matrix, it will be functional
for all food applications that are within the limits of the matrix. The food applications
tested in the matrix under commercially relevant processing and storage
conditions are carbonated soft drinks, powdered soft drinks, baked goods (cake),
yogurt, and hot-packed beverages. These foods represent the ranges of temperature,
pH, and moisture relevant to neotame applications. As predicted by its chemistry,
neotame’s functionality and stability are similar to that of aspartame with
the exception of greater stability in baked and dairy goods. The representative
positions of these categories within the matrix are shown in Fig. 2.
Carbonated soft drinks (CSD), powdered soft drinks (PSD), cake, yogurt,
and hot-packed still beverages make up most commercial applications for highintensity
sweeteners. Taken together, these five representative products along
with tabletop products account for greater than 90% of all uses for a high-intensity
sweetener. Thus, these formulations were investigated for stability over the expected
shelf-life of the products. Additional applications selected to assess func-