38-1

D. T. HOGAN¹, M. Fredette, and M. Lazar. (1) Technical Service Manager, McNeil Specialty Products Company, 501 George Street, New Brunswick, NJ 08903

In August 1999, the FDA granted sucralose approval as a general-purpose sweetener, which allows for application virtually anywhere sugar is used. One basic area where sucralose offers a clear competitive advantage to the marketers and processors of food products is its chemical stability, which directly correlates to processing versatility and shelf life expectancy. Sucralose, as it is applied to the manufacture of fruit preparations for yogurt, allows for the optimal yield of sweetness retention and shelf life expectancy in products that are processed by conventional methods. This chemical stability also provides options for yogurt manufacturers that up until this point where not available. Observations pertaining to microbial and chemical stability in fruit preparations as well as, sensory analysis in final yogurt applications will be discussed.