The use of L-Aspartyl-L-phenylalanine methyl ester (Aspartame) as a sweetening agent in orange sherbet

Graduation date: 1976The objective of this investigation was to develop an acceptable\ud aspartame sweetened orange sherbet which might offer significant\ud caloric reduction and cost advantages, and hence be applicable to\ud commercial production.\ud A control sherbet, with a preference level equal to a\ud commercially available orange sherbet was used as the reference.\ud An orange sherbet, which incorporated aspartame as a partial sweetener\ud was formulated. Due to a significant reduction of the solids\ud content, the following stabilizers and bulking agents were studied\ud individually and in combination to determine their effectiveness in\ud improving the sherbet quality: arabinogalactan, carrageenan, guar\ud gum, gum arabic, gum tragacanth, locust bean gum, a proprietary\ud ice cream stabilizer, a proprietary sherbet stabilizer, purified wood\ud cellulose, microcrystalline cellulose, and xanthan gum. Magnitude estimations of sweetness, modified texture profiles, and preference\ud tests were utilized to determine the desirability of the different\ud sherbet formulations. The data were statistically analyzed.\ud Following one month of -25.5°C storage, the experimental\ud formulations utilizing 37.5% of the sweetness as aspartame with\ud xanthan gum or the combination of carrageenan and locust bean gum\ud were equal in preference to the control sherbet