Investigation of sucralose degradation in high-temperature treatment of low-calorie basundi

Abstract

This investigation aimed to check the hydrolysis of sucralose at high-temperature processing (115±1 °C for 5 min) of low-calorie basundi stored at 30±1 °C in a polypropylene (PP) container. Basundi is an Indian heat-desiccated traditional milk product. The milk was concentrated to 20% and then simmered at 90±1 °C for 17 min after adding 0.162 g sucralose. High-performance thin-layer chromatography (HPTLC) analysis showed the same concentration of sucralose (1425 µg in a 10 g product) on the 15^th and 30^th days. Thus, it confirmed the stability of sucralose at high-temperature processing (HTP), at 90±1 °C for 17 min, and storage at room temperature for 30 days.