STABILITY OF MONK FRUIT SWEETENER SIAMENOSIDE I UNDER ACIDIC AND THERMAL CONDITIONS AND ITS DEGRADATION PRODUCTS
AbstractThis study evaluated the stability of siamenoside I, a minor sweet component of Siraitia grosvenorii (Monk Fruit), under pH and temperature conditions representative of commercial beverage storage, as well as under photostability conditions. Mock beverage solutions, formulated to ~500 mg/L siamenoside I, were prepared at four pH values (2.8-4.2)) and stored at temperatures of 5°C-40°C for 26 weeks and degradation products were quantified at scheduled intervals. Under all conditions, siamenoside I exhibited high stability. Six known degradation products/impurities (compounds 3,6,7,8,9 and 14) were detected at levels ≥0.500 mg/L (≥0.100% of the starting concentration). Photostability testing indicated minimal degradation under fluorescent light exposure. No changes in appearance were observed; all samples remained colorless and clear. Siamenoside I in mock beverages demonstrated chemical stability under conditions simulating both typical and extreme commercial beverage storage and handling, including light exposure, supporting their suitability for use in acidic, ready-to-drink formulations.
Article Information
16
1494-1503
1125 KB
7
English
IJPSR
Indra Prakash *, Gil Ma, John Clos, Lauren Seabrooks and Canan Tari
Flavor & Ingredient Research and Analytical Science, The Coca-Cola Company, One Coca-Cola Plaza, Atlanta, GA 30313, USA.
iprakash@coca-cola.com
29 November 2025
10 December 2018
17 December 2025
10.13040/IJPSR.0975-8232.17(5).1494-03
01 May 2026
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