Identification of Commercial Sweetener (süssina) Components and Investigation of Aspartame and Saccharin Using Raman Spectroscopy
American Journal of Quantum Chemistry and Molecular Spectroscopy
Volume 3, Issue 2, December 2019, Pages: 31-36
Received: Mar. 31, 2019;
Accepted: May 5, 2019;
Published: Oct. 23, 2019
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Abdelmoneim Mohammed Awadelgied, Department of Engineering, Karary University, Khartoum, Sudan
Ahmed Abubaker Mohamed, Sudan University of Science and Technology, Institute of Laser, Khartoum, Sudan
Sohad Saad Elwakeel, Sudan University of Science and Technology, Institute of Laser, Khartoum, Sudan
Sufyan Sharafedin, Sudan University of Science and Technology, Institute of Laser, Khartoum, Sudan
Artificial sweeteners are being used extensively especially by diabetes and obesity and have entered most of the food industries, some of them contain natural compounds, but they are low in sweetness. Others are classified as high in sweetness, which are dangerous and harmful to health because they contain chemical additives, which are still under study, also in markets there are pure sweeteners or sweeteners mixed with these industrial chemical additives. A selection of one common and commercially available table-top artificial Sweetener in Sudanese Markets (süssina) was considered. The study was conducted by using Raman spectroscopy Model Horiba LabRAM HR 3D to examine the components of these industrial chemicals additives in the normal situation and after heating at boiling point of water. The study showed the presence of sorbitol (C6H14O6), a natural component of corn, Aspartame (C14H18N2O3) and saccharin (C7H4NNaO3S) which are artificial chemical additives.
Abdelmoneim Mohammed Awadelgied,
Ahmed Abubaker Mohamed,
Sohad Saad Elwakeel,
Identification of Commercial Sweetener (süssina) Components and Investigation of Aspartame and Saccharin Using Raman Spectroscopy, American Journal of Quantum Chemistry and Molecular Spectroscopy.
Vol. 3, No. 2,
2019, pp. 31-36.
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/
) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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