Aspartame

Aspartame is an artificial nonhydrocarbon Non-Saccharide sweetener. It is made by the enzymic catalytic reaction or chemical reaction between L-Phenylalanine and L-Aspartic acid. Aspartame is a methyl ester of the aspartic acid/phenylalanine dipeptide.

Aspartame is approximately 200 times sweeter than Sucrose, or table sugar. Due to this property, even though Aspartame produces four kilocalories of energy per gram when metabolized, the quantity of Aspartame needed to produce a sweet taste is so small that its caloric contribution is negligible. The taste of Aspartame and other artificial sweeteners differs from that of table sugar in the times of onset and how long the sweetness lasts, though Aspartame comes closest to sugar's taste profile among approved artificial sweeteners. The sweetness of Aspartame lasts longer than sucrose, so it is often blended with other artificial sweeteners such as Acesulfame-K to produce an overall taste more like sugar.

Like many other peptides, Aspartame may hydrolyze (break down) into its constituent amino acids under conditions of elevated temperature or high pH. This makes Aspartame undesirable as a baking sweetener, and prone to degradation in products hosting a high pH, as required for a long shelf life.

The stability of Aspartame under heating can be improved to some extent by encasing it in fats or in Maltodextrin. The stability when dissolved in water depends markedly on pH. At room temperature, it is most stable at pH 4.3, where its half-life is nearly 300 days. Most soft-drinks have a pH between 3 and 5, where Aspartame is reasonably stable. In products that may require a longer shelf life, such as syrups for fountain beverages, Aspartame is sometimes blended with a more stable sweetener, such as Saccharin.

Beverages: carbonated and still soft drinks, fruit-juices and fruit syrups.

Table-top: compressed sweeteners, powdered sweeteners (spoon-for-spoon), sweetener sachets and liquid table-top sweeteners.

Dry mixes: hot and cold chocolate and beverage mixes and instant desserts.

Dairy: yoghurt, frozen novelties and desserts.

Confectionery: chewing gum, boiled sweets, mints, chocolate, gums and jellies.

Pharmaceutical: tablets, pastilles, sugar-free syrups, powdered mixes and effervescent tablets.

 

 

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