Aspartame (sweeteners)

Aspartame (AsPartame), alias aspartame, Aspen tazobactam, food additives international coding: E951, the chemical name for L- aspartic phthalocyanine -L- phenylalanine methyl ester (APM = L-aspartyl -L-phenylalanine methyl ester), is a non-artificial sweetener carbohydrate class. Appearance: white crystalline powder, odorless, has a strong sweet taste; its sweetness and sugar very similar, and there is a cool feeling, no bitter or metallic taste. Unstable in aqueous solution, easy to break down and lose sweetness. Yinasiba sweet taste of high and low in calories, mainly added to beverages, vitamin tablets or chewing gum instead of sugar used. Many diabetics, dieters have to aspartame as a sugar substitute. But the high temperatures to break down and lose sweetness, so aspartame is not suitable for cooking and hot drinks. Aspartame by L- phenylalanine first esterification with methanol and then L- aspartic acid amide condensation generated formula C14H18N2O5, foreign trade name Nutrasweet, Equal Tablets, also known as sweet, aspartame Sweet mother, Aspartame, day benzene sugar. At room temperature, a white crystalline powder. 1981 by the US FDA approved for use in dry foods Caesar, 1983 to allow the preparation of soft drinks in the world after more than 100 countries and regions are approved for use, 200 times as sweet as sucrose. Aspartame advantages are: (1) safe, by the United Nations Committee on Food Additives grade GRAS (generally recognized as safe), for all the sugar substitute in the most thorough research on human security products, has been the world more than 100 countries around the more than 6000 kinds of products in 19 years of successful experience (2) pure sweetness, and sucrose have very similar fresh sweet, no bitter after taste and metallic taste, is by far the most successful development of sweetness close to sucrose sweetener. Aspartame is 200 times the sweetness of sucrose, in the application only a small amount can achieve a desired sweetness, so the use of aspartame instead of sugar in foods and beverages, can significantly reduce the heat and does not cause caries (3) is mixed with sucrose or other sweetener has a synergistic effect, such as 2% to 3% in the saccharin, the saccharin can significantly mask unpleasant tastes (4) was mixed with flavor, has excellent synergistic, especially acidic citrus, lemon, grapefruit, etc., to make lasting flavor, aroma reduction