Abstract

Challenges in Isolation and Estimation of Artificial Sweeteners from Different Dairy Foods using HPLC

Sumit Arora, Principal Scientist, National Dairy Research Institute

Methods were developed for the isolation of aspartame, acesulfame-k, saccharin, sucralose, neotame and maltitol using solid phase extraction (SPE) technique from different dairy foods e.g. burfi, flavoured milk, lassi, yoghurt, ice cream etc. for analysis over HPLC/silica gel HPTLC /TLC plates. The developed methods can be successfully applied for the routine determination of artificial sweeteners in different products. Since the application of artificial sweeteners is relatively new, quantitative and qualitative information is needed regarding the isolation, estimation and degradation of sweeteners in dairy systems.