Kinetic Study of Commercial Tabletop Sweeteners Using Thermal Analysis
Low-calorie and zero-calorie sweeteners are increasingly consumed as sugar substitutes in low-calorie and low-glycemic diets. This study evaluated the thermal decomposition kinetics of commercial sweetener samples. The natural sweetener samples presented more straightforward thermal decomposition profiles in a heating process, according to the following stability order: xylitol > erythritol > C1 (saccharin-based) > A1 (aspartame-based). The kinetic parameters were calculated using the ASTM E-698 method, indicating that the xylitol sample required the lowest energy to initiate the decomposition process. In contrast, the saccharin-based sample presented the highest activation energy value among all those analyzed.
Authors
- Sérgio Neves Monteiro (ORCID: https://orcid.org/0000-0003-1208-1234)
- Tiago Silva (ORCID: https://orcid.org/0000-0003-0203-5488)
- Michelle Gonçalves Mothé
- Naienne da Silva Santana (ORCID: https://orcid.org/0000-0001-8109-5344)
Institutions
- Universidade Federal do Rio de Janeiro (BR)
- Military Institute of Engineering (BR)
- Instituto Nacional da Propriedade Industrial (BR)
Publication Details
- Published
- 2025-02-18
- DOI
- https://doi.org/10.3390/blsf2024040035
- Citations
- 2
- Primary Topic
- Biochemical Analysis and Sensing Techniques
- Type
- article
- Field-Weighted Citation Impact
- 2.24
Funders
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
- Conselho Nacional de Desenvolvimento Científico e Tecnológico
- Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro
- Universidade Federal do Rio de Janeiro
- Division of Graduate Education