date:Oct 30, 2012
ducts and 50 ppm in chewing gum.
If you go above that ppm you are deemed to be sweetening the product, explains Skip Rosskam, president, David Michael Co., who's company is working with Ajinomoto to evaluate their new molecules that may have flavor modification or enhancement affect.
What we found, when compared to sweetness profile of sucrose, was that advantame had some gaps, Rosskam notes. Normally, there is a bell-curve effect with sucrose. We observed that advantame started well, lost a