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

Marcus, Julien, Wolfrum, Stefan, Touraud, Didier and Kunz, Werner (2015) Influence of high intensity sweeteners and sugar alcohols on a beverage microemulsion. Journal of Colloid and Interface Science 460, pp. 105-112.

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Abstract

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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Item type:Article
Date:2015
Institutions:Chemistry and Pharmacy > Institut für Physikalische und Theoretische Chemie > Chair of Chemistry VI - Physical Chemistry (Solution Chemistry) > Prof. Dr. Werner Kunz
Identification Number:
ValueType
10.1016/j.jcis.2015.08.036DOI
Keywords:sweetener sugar alc beverage microemulsion
Dewey Decimal Classification:500 Science > 540 Chemistry & allied sciences
Status:Published
Refereed:Yes, this version has been refereed
Created at the University of Regensburg:Yes
Item ID:34597
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