ABSTRACTThe degradation of aspartame in solution as a function of temperature (70–100°C), buffer concentration (0.01–0.1M phosphate), and pH (6–7) was studied in order to estimate losses during thermal processing and storage of aseptic milk‐based drinks. Prior data have been mostly on acid carbonated beverages. First order rate constants were obtained in all the conditions with activation energies in the range 14–20 kcal/ mole. An increase in both pH and buffer concentration caused an increase in rate of loss. These data were used to predict losses that would occur during pasteurization and sterilization conditions. Experiments at 4 and 30°C showed significant losses would occur during 4 and 30°C temperature storage and extrapolation from high temperatures predicted faster degradation rates than
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