Food additive - aspartame

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Basic information

Aspartame, scientific name Aspartylphenylalanine methyl ester, is an important sweetener that appears as a white powder at room temperature. It is widely used in pharmaceutical and food processing, and safety is very important. Although some sweeteners on the market have been replaced with safer sweeteners such as aspartame and glucose syrup, their application is still very widespread, especially excessive use, which may affect people's life safety.

Aspartame is a natural functional oligosaccharide, which is high in sweetness, not easy to deliquescence, and not cariogenic. It can be eaten by diabetes patients. Aspartame, due to its extremely low calorie content and high sweetness, can be added as a sugar substitute in beverages, pharmaceutical products, or sugar free chewing gum. The calorie content of aspartame is about 16.75 kJ/g [6], and 2.8mg/dl of aspartame can make people feel sweet, so the heat generated by a small amount of aspartame can be ignored.




The traditional chemical synthesis method converts aspartic acid into an anhydride and then condenses with phenylalanine methyl ester to form aspartame.


Aspartame has a refreshing, sugar like sweetness, and it does not have the bitter or metallic aftertaste typically found in artificial sweeteners, which is an important advantage of it.

In food and soft drinks, the sweetness of aspartame is usually 180-220 times that of sucrose. Overall, the relative sweetness of aspartame is negatively correlated with the concentration of sucrose in the control substance, and varies with different aroma systems, pH, taste temperature, and concentrations of sucrose or other sugars.




Aspartame can be used in cookies, bread, ice cream, pastries, beverages, candies, and popsicles.



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