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Chang, S.S. and Cook, J.M. (1983) Stability Studies of Stevioside and Rebaudioside A in Carbonated Beverages. Journal of Agricultural and Food Chemistry, 31, 409-412.
https://doi.org/10.1021/jf00116a056

has been cited by the following article:

• TITLE: Thermal Studies of Commercial Low Calorie Sweeteners

  AUTHORS: Peter C. K. LeMaire III, Peter K. LeMaire

  KEYWORDS: DSC, TGA, Thermal Analysis, Sugar, Sweeteners, Thermo-Stability

  JOURNAL NAME: American Journal of Analytical Chemistry, Vol.13 No.9, September 30, 2022

  ABSTRACT: This paper presents the thermal analysis of artificial sweeteners, and natural sugar substitutes. Thermal analysis was done on commercial compositions of sweeteners using simultaneous DSC/TGA (SDT). Heat flow, and mass vs. temperature and time thermograms, along with DSC peak enthalpies and transition temperatures are reported. A number of the sweeteners were found to undergo transitions and reactions before or at 190°C (375°F, normal baking temperatures) and all dextrose containing sweeteners show an endothermic peak around 80°C due to the liberation of bound water molecules. The major components of sweeteners studied were found to be generally thermostable at or below 100°C.