Quantitative comparison of adsorption and desorption of commonly used sweeteners in the oral cavity.

Affiliation

Department of Food Science, Cornell University, Ithaca, NY 14853, USA. Electronic address: [Email]

Abstract

Adsorption-desorption properties of different sweeteners in the oral cavity were evaluated using high performance liquid chromatography-based methodology. Three low calorie artificial sweeteners (aspartame, acesulfame potassium and sucralose), one steviol glycoside (rebaudioside A), and high fructose corn syrup (HFCS) were examined and compared with sucrose at pH 3 and 7 in a model beverage matrix. Results indicated that HFCS had the highest adsorption in the oral cavity, followed by rebaudioside A and the artificial sweeteners. The physicochemical interaction between sweeteners and salivary proteins did not affect the adsorption properties significantly as validated from a series of characterization techniques.

Keywords

HPLC,Lingering,Oral cavity,Sucrose,Sweetener,