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A comparison of thermostability of various natural (thaumatin, neohesperidin dihydrochalcone, monoammonium glycyrrhizinate) or synthetic (aspartame, acesulfam-K) sweeteners in aqueous diluted solution at various pH has been realised. Thermodegradation of these solutions was studied by an isothermal method in thermostatically controlled ovens, at three temperatures (50, 70 and 90 o C). For...