date:Oct 30, 2012
ly, depending on the end product. Their synergy together covers the entire sweetness curve, says Ennis.
Advantame, derived from aspartame and vanillin, is a new sweetening ingredient developed by Ajinomoto. Bishay says it does not have any synergies with high-potency sweeteners. Advantame has a similar stability profile to aspartame, but is more stable than aspartame under higher temperature and higher-pH conditions. In general, 4.5 is considered a higher-pH condition, but he notes all formulat