Aspartame

Aspartame is synthesized by chemical or enzymatic reaction between L-phenylalanine (or L-methylphenylalanine ester) and L-aspartic acid. The former produces sweet alpha aspartame and sweet beta aspartame, which need to be separated and purified. The enzymatic process only produces alpha aspartame.

The molecular formula of aspartame is C14H18N2O5, and its foreign trade names are Nutrasweet and EqualTables, also known as sweeteners, proteoglycans, aspartame, aspartame extract, and aspartame. At room temperature, it is a white crystalline powder. It is sold in Japan under the name of "アパルート". Due to its high sweetness and low calorie content, aspartame is mainly added to beverages, vitamin supplements, or chewing gum as a substitute for sugar. Many diabetes patients and dieters use aspartame as a substitute for sugar. However, high temperatures can cause it to decompose and lose its sweetness, so aspartame is not suitable for cooking and hot drinks.

Aspartame will hydrolyze under high temperature or high pH conditions, so it is not suitable for foods that require high-temperature baking. However, heat resistance can be improved by combining with fat or maltodextrin. The stability of aspartame in water is mainly determined by its pH value. At room temperature, it is most stable when the pH value is 4.3, with a half-life of approximately 300 days. When the pH value is 7, its half-life is only a few days. However, the pH value of most beverages is between 3 and 5, so the aspartame added to beverages is very stable. But when a longer shelf life is required, such as syrup from an automatic beverage machine. Aspartame is mixed with other relatively stable sweeteners, such as saccharin. When used for powdered brewing beverages, the amino groups of aspartame undergo Mailer reaction with aldehyde groups on certain spice compounds, resulting in the loss of both sweetness and aroma. Acetal can be used to protect the aldehyde group from this situation.
Aspartame is a natural functional oligosaccharide that does not cause dental caries, has a pure sweet taste, low hygroscopicity, and no stickiness. It will not cause a significant increase in blood sugar, and is suitable for diabetes patients. According to regulations in our country, it can be used for pastries, biscuits, bread, mixed liquor, ice cream, popsicles, beverages, candies, and the dosage should be based on normal production needs.