Title: Alternative Sweeteners

202 Goldsmith and Merkel
sucralose sample analyzed at day 0. No new compounds were separated or identified.
No evidence of the presence of inorganic chloride was found in the buffer
or cola products.
Fig. 11 shows the stability data of the pH 3.0 cola, which reacted similarly
to the buffered solution (not shown). The sample had been stored at 40°C for 1
year, and the degradation of the sample is consistent with the stability data discussed
earlier. The increase in 4-chlorogalactose and 1,6-dichlorofructose is consistent
with the knowledge that sucralose breaks down to only these two products.
These data from the 36 Cl-labeled sucralose study were then used to determine
whether all the sucralose could be accounted for as the hydrolysis products
and sucralose. Mass balance, for the purpose of this study, is defined as the percent
of sucralose accounted for by residual sucralose and the hydrolysis products
and is shown in Table 3. These data show that all of the sucralose was accounted
for as sucralose, 4-chlorogalactose, or 1,6-dichlorofructose, and there is no indication
of any other sucralose breakdown products at these pHs. No other compounds
were formed, and the 4-chlorogalactose and 1,6-dichlorofructose did not
interact or break down further.
A second radiolabeled stability study was performed in baked goods. The
objective of this study was to demonstrate the stability of sucralose in a variety
of common baked goods prepared under typical baking conditions. For this study,
14 C-labeled sucralose was used to minimize the difficulties associated with the
recovery and detection of low levels of sucralose in the presence of carbohydrates
Figure 11 pH 3.0 cola 40°C stability.