Differential Scanning Calorimetry of Aspartame-Caffeine Mixture

Abstract
The possible interaction between aspartame [a sugar substitute] and caffeine [from coffee, tea, etc.] was investigated by comparing the thermal behavior, by means of differential scanning calorimetry [DSC], of physical mixtures of aspartame and caffeine along with mixtures, in the same molar ratios, obtained as the coprecipitate. Caffeine formed several complexes with aspartame. These complexes were dependent on the molar ratios of aspartame to caffeine. The stoichiometry of the aspartame-caffeine complexes were determined from the enthalpy change of the DSC transitions resulting from the complex formation.

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