| 摘要 |
Tamarind extract is used at low levels as a replacement for the phosphoric, citric or other acids conventionally found in carbonated soft drinks, flavored waters such as flavored waters, and iced teas. The resulting beverage has a higher pH, thus increasing the shelf life of beverages containing aspartame, as well as a flavor profile equivalent or better than conventional beverages sweetened with aspartame. |
