  The addition of sweeteners in fizzy beverages not only affects the sugar
content but also the bubbles stability. In this article, we propose a model
experiment, in which the lifetime of hundreds of single bubbles is measured, to
assess the stability of bubbles in solutions containing either sucrose or
sweeteners. We show that the bubbles are indeed more stable in presence of
sweeteners, which are surface active molecules and adsorb at the interface.
Additionally, we test an antifoam at different concentrations and show that our
experiment allows to identify the best concentration to reproduce the stability
obtained in sucrose when we replace this latter by a sweetener.
