Aspartame, (IPA: /ˈæs.pɹ̩ˌtejm/ or /əˈspɑɹˌtejm/), is the name for an artificial, non-carbohydrate sweetener, aspartyl-phenylalanine-1-methyl ester; i.e., the methyl ester of the dipeptide of the amino acids aspartic acid and phenylalanine. Aspartame’s attractiveness as a sweetener comes from the fact that it is approximately 180 times sweeter than sugar in typical concentrations without the high energy value of sugar. While aspartame, like other peptides, has a caloric value of 4 kilocalories (17 kilojoules) per gram, the quantity of aspartame needed to produce a sweet taste is so small that its caloric contribution is negligible, which makes it a popular sweetener for those trying to avoid calories from sugar. The taste of aspartame is not identical to that of sugar: aspartame’s sweetness has a slower onset and longer duration than sugar’s, and some consumers find it unappealing. Blends of aspartame with acesulfame potassium are purported to have a more sugar-like taste, and to be more potent than either sweetener used alone.
Like many other peptides, aspartame may hydrolyze (break down) into its constituent amino acids under conditions of elevated temperature (in the case of aspartame, 86 °C) 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.
Aspartame’s stability under heating can be improved to some extent by encasing it in fats or in maltodextrin. Aspartame’s 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. At pH 7, however, its half-life is only a few 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.
Main Applications: In food aspect, it is the best sweeting agent for producing soft drinks, bakery products, pastry, powder drink, candy, jam, chewing gum, instant coffee, dairy products, jelly, pudding.
In the medicine aspect, it is used in the syrup preparation, sugarcoated tablets, bitter medicine masking agent and so on;
In the cosmetics aspect, it is used in the lipstick, toothpaste, gargle and so on.
To be used in the production on table-top sweeteners, instant beverages & soft drinks, fruit preserves, chewing gum, candies, confectionary, chocolate, bakery and pharmaceutical products.
Relative Sweetness : 200 times sweeter than sucrose in 3% solution
Clean sweetness without bitter, chemical or metallic after taste. Improving the taste profiles and long lasting perceivable sweet taste
Safe sweetener with low energy and no causing decayed tooth
Readily blending with most sweeteners to obtain ideal synergistic effect
40 mg / kg (FAO/WHO JECFA)
50 mg / kg (FDA)