| abstract |
The taste and physicochemical properties of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester are modified by using hydrophobic acid additives. Such hydrophobic acid additives include benzoic acid, valeric acid, acetic acid, nonoic acid, isobutyric acid, cyclohexocarboxylic acid, cinnamic acid, anisic acid, caproic acid, isocaproic acid, tannic acid, citric acid, malic acid, lactic acid, gluconic acid, bitartric acid, fumaric acid, adipic acid and derivatives thereof. Methods for preparing these compositions, food products prepared with these compositions and methods of preparing food products with these compositions are also disclosed. |