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Influence of high intensity sweeteners and sugar alcohols on a beverage microemulsion

Marcus, Julien ; Wolfrum, Stefan ; Touraud, Didier ; Kunz, Werner


The present paper shows the effects of added sugars and sweeteners on the clearing temp. of a highly water dilutable fatty acid salt microemulsion used as a model of a beverage conc. There is a twofold interest in this work. The first one is practical and relates to the fact that many fatty acid salt surfactants can be used in food without major regulatory restrictions. As is shown here, they ...


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