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CAS NO:22839-47-0
EC NO:245-261-3

Aspartame is a caloric sweetener. 
Aspartame is one of the most popular sweeteners in the market, widely used in newspapers, diet labeled products, heated recipes.

Aspartame is an artificial non-saccharide sweetener 200 times sweeter than sucrose, and is commonly used as a sugar substitute in foods and beverages.
Aspartame is a methyl ester of the aspartic acid/phenylalanine dipeptide with the trade names NutraSweet, Equal, and Canderel.
Aspartame was first made in 1965 and approved for use in food products by the United States Food and Drug Administration (FDA) in 1981.

Aspartame is one of the most rigorously tested food ingredients.
 Reviews by over 100 governmental regulatory bodies found the ingredient safe for consumption at current levels. As of 2018, several reviews of clinical trials showed that using aspartame in place of sugar reduces calorie intake and body weight in adults and children.

Chemical formula        C14H18N2O5
Molar mass        294.307 g·mol−1
Density        1.347 g/cm3
Melting point        246–247 °C (475–477 °F; 519–520 K)
Boiling point        Decomposes
Solubility in water        Sparingly soluble
Solubility        Slightly soluble in ethanol
Acidity (pKa)        4.5–6.0

Aspartame is around 180 to 200 times as sweet as sucrose (table sugar). Due to this property, even though aspartame produces 4 kcal (17 kJ) 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 that of sucrose, so it is often blended with other artificial sweeteners such as acesulfame potassium to produce an overall taste more like that of 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. 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.
Descriptive analyses of solutions containing aspartame report a sweet aftertaste as well as bitter and off-flavor aftertastes. 
In products such as powdered beverages, the amine in aspartame can undergo a Maillard reaction with the aldehyde groups present in certain aroma compounds. The ensuing loss of both flavor and sweetness can be prevented by protecting the aldehyde as an acetal.

Aspartame is used in many foods and beverages because it is much sweeter than sugar, so much less of it can be used to give the same level of sweetness.

Aspartame is commonly used as a tabletop sweetener, as a sweetener in prepared foods and beverages, and in recipes that don’t require too much heating (since heat breaks down aspartame). 
Aspartame can also be found as a flavoring in some medicines.

Aspartame is an intense, low-calorie, artificial sweetener. 
Aspartame is a white, odorless powder, approximately 200 times sweeter than sugar. 
In Europe, Aspartame is authorised to be used as a food additive in foodstuffs such as drinks, desserts, sweets, dairy, chewing gums, energy-reducing and weight control products and as a table-top sweetener.

What is Aspartame?
Aspartame is a low-calorie sweetener that has been used for decades as a way to lower one’s intake of added sugars while still providing satisfaction from enjoying something sweet. 
Aspartame is about 200 times sweeter than sugar, and as such only a small amount of the sweetener is needed to match the sweetness provided by sugar. In tabletop packets and prepared foods and beverages, aspartame is often blended with other sweeteners or food components to minimize bitter flavors and enhance overall taste.

Aspartame consists of two amino acids—aspartic acid and phenylalanine. When ingested, aspartame is broken down into these amino acids for use in protein synthesis and metabolism. 
In addition to aspartic acid and phenylalanine, aspartame digestion also yields a small amount of methanol, a compound that is naturally found in foods like fruits and vegetables and their juices. 
The amount of methanol resulting from consuming an aspartame-sweetened beverage is about five to six times less than that resulting from the same volume of tomato juice.

Aspartame can be used as an ingredient in beverages (such as diet sodas, light or low-sugar juices and flavored waters), dairy products (such as light yogurt and low-fat flavored milk), nutrition bars, desserts (such as sugar-free puddings and gelatins, light ice cream and popsicles), chewing gum, sauces, syrups and condiments. 
Aspartame is also found in several types of low-calorie tabletop sweeteners. In addition, some prescription and over-the-counter medications and chewable vitamins may contain aspartame to increase their palatability. 
Aspartame is not well-suited for use in foods that require baking for a long time because prolonged exposure to high temperatures can cause it to lose its sweetness.

Aspartame is a widely used, low-calorie, artificial sweetener and one of the most popular sugar substitutes in low-calorie food and drinks, including diet sodas. 
Aspartame is also a component of some medications.

Aspartame is a dipeptide obtained by formal condensation of the alpha-carboxy group of L-aspartic acid with the amino group of methyl L-phenylalaninate. Commonly used as an artificial sweetener. 
Aspartame has a role as a sweetening agent, a nutraceutical, a micronutrient, a xenobiotic, an environmental contaminant, an apoptosis inhibitor and an EC (alkaline phosphatase) inhibitor. 
Aspartame is a dipeptide, a carboxylic acid and a methyl ester. 
Aspartame derives from a L-aspartic acid and a methyl L-phenylalaninate.

Aspartame is an artificial sweetener (nonnutritive sweetener) that is roughly 200 times sweeter than sucrose (table sugar).

Aspartame is used as a replacement for sucrose in more than 6,000 consumer foods and drinks sold worldwide under the trade names Candarel, Equal and NutraSweet.

Despite receiving approval across the world, aspartame remains one of the most controversial food additives in use.

These products include:

Frozen desserts
Sugar-free chewing gum
Diet soda and other soft drinks
Milk drinks
Instant coffees
Yoghurt and
Tabletop sweeteners.

Aspartame is also often included in pharmaceutical drugs and supplements.

However, Aspartame is less suitable for cooking and baking than other sweeteners, as it is unstable in heat and loses much of its sweetness.

Aspartame was discovered in 1965 by a chemist called James M. Schlatter. 
Aspartame was first used as a food additive in the US and some European countries in the early 1980s, but didn’t receive EU-wide approval until 1994.

Aspartame is popularity has decreased in recent years due to a number of factors, including increasing demand for sucralose, which unlike aspartame retains its sweetness after being heated and has at least twice the shelf life.

Other factors include changing consumer preferences, differences in marketing and industry-related conspiracies about its safety.

Benefits of Aspartame
The benefits of Aspartame are related to its taste, its low calorie content and the fact that it doesn’t raise blood glucose levels.

Aspartame is a sugar alternative, used in place of sugar in many foods and drinks to provide people with a reduced, low or no sugar and calorie option. 

Aspartame, a low-calorie artificial sweetener, has been permitted for use as a food additive in Canada since 1981 in a number of foods including soft drinks, desserts, breakfast cereals and chewing gum and is also available as a table-top sweetener. 
Aspartame is made by the bonding together of the amino acids aspartic acid and phenylalanine, which are normal constituents of proteins, to form a dipeptide which is further esterified with methanol.

Aspartame is composed of two amino acids, phenylalanine and aspartic acid and methanol. Its chemical name is L-aspartyl-L-phenylalanine methyl ester. Amino acids, often referred to as the building blocks for proteins, link together to form proteins.

The amounts of phenylalanine and aspartic acid found in aspartame are present in larger amounts in commonly consumed protein-containing foods. Methanol is a type of alcohol that occurs naturally in humans, animals, and plants. 
Aspartame is found naturally in fresh fruits and vegetables, fruit juices and fermented beverages.

Aspartame is produced through fermentation by combining B. flavum and C. glutamicum with nutrients carbohydrates, vitamins, and amino acids. When adequate amino acids are available, they are separated and purified.

Next, phenylalanine is reacted with methanol to form L-phenylalanine methyl ester. 
Aspartame is also modified and then the two amino acids are combined, heated and cooled, which results in the formation of crystals. The crystals are reacted with acetic acid to create aspartame. After further steps of distilling and filtering, the final purified aspartame is produced.

The history of aspartame dates back to 1965 when the low-calorie sweetener was accidentally discovered by chemist James Schlatter. After the evaluation of data from required studies, the U.S. Food and Drug Administration approved aspartame for use in certain foods in 1981, soft drinks in 1983, and authorized aspartame as a general-purpose sweetener for foods and beverages in 1996. The European Union approved aspartame in 1994 as a food additive.
Aspartame is currently approved for use in more than 100 countries.

Aspartame has a very interesting history with lots of twists and turns since its approval more than 30 years ago. 

Aspartame is a low-calorie sweetener that is much sweeter than sugar. Less aspartame is needed to provide a sweet taste so (in the packet or bag) it is commonly mixed with other ingredients to make it more convenient for consumers to substitute aspartame for a similar amount of sugar.

While table sugar is made of the two carbohydrates glucose and fructose, aspartame is composed of two amino acids, aspartic acid and phenylalanine, linked together. When the body breaks down aspartame the two amino acids are separated and a small amount of methanol is formed. These same compounds are also found in much larger amounts infrequently eaten foods including meat, milk, fruits, and vegetables. So, the amount you get from aspartame is minuscule compared with what you consume from other sources. Whether they come from food or aspartame, the body uses the amino acids and methanol in exactly the same way and is unable to distinguish the original source.

Aspartame is a dipeptide methyl ester of L-aspartyl-L-phenylalanine. 
Aspartame is a white, odourless, crystalline powder. Its molecular weight is 294.3 Daltons and its rotatory power [a]D22 = 2.3° in 1M HCl.

Aspartame is main impurity (approximately 2%) is diketopiperazine, a degradation product of aspartame which has no sweetening properties.

The solubility of aspartame in water is dependent on pH and temperature, the maximum solubility is reached at pH 2.2 (20 mg/ml at 25°C) and the minimum solubility at pH 5.2 (pHi) is 13.5 mg/ml at 25°C.

The stability of aspartame is dependent on time, temperature, pH and water activity (Dziezak, 1986; Bell et al., 1991; Tsoubeli et al., 1991; Homler, 1984; Graves et al., 1987; Huang et al., 1987; Neiderauer, 1998).

Aspartame is very stable in the dry state: at 105°C a loss of approximately 5% (formation of diketopiperazine) is observed after 100 hours of treatment. At 120°C, a 50% loss is obtained after 80 hours of treatment.

In solution, when stored at temperatures ranging from 30 to 80°C, aspartame is progressively degraded into diketopiperazine (Pattanaargson et al., 2000). 
Aspartame is therefore not usable in foods heated at higher temperature (cooking, sterilisation, etc.). At room temperature its stability is good at pH values of between 3.4 and 5 and it is maximum at pH 4.3. At pH below 3.4 the dipeptide is hydrolysed and at a pH greater than 5, cyclisation occurs with the formation of diketopiperazine. In both cases, this transformation results in the loss of sweetness.

Aspartame is a chemical compound derived from two amino acids, or proteins. Like other sugar substitutes such as saccharin and sucralose, aspartame has a much more concentrated sweetness than sugar itself, with a negligible amount of calories. For this reason, aspartame is popular among people who want to limit their sugar intake.

Aspartame’s used as a sweetener in a variety of other sugar-free or low-carbohydrate foods and drinks, including iced tea, lemonade, coffee creamer, cereal, gelatins, pudding, chewing gum and even some medicines.

Aspartame (C14H18N2O5) is a common sugar-free sweetener known commercially by the brand names of Equal or NutraSweet. 
Aspartame is used in pharmaceutical products, often as a sugar replacement in chewable tablets and sugar-free liquids. The FDA approved the use of aspartame in food products in 1981. 
Aspartame is an artificial sweetener, often consumed as a sugar replacement in various foods and beverages. Chemically, aspartame is a methyl ester of phenylalanine.
Aspartame (NutraSweet or E951) is an artificial sweetener used in many diet soft drinks and other foods.

Low calorie sweetener. 
Aspartame is a dipeptide derivative of aspartic acid and phenylalanine (L-aspartyl, L-phenylalanine-1-methyl ester). 
Aspartame is sweetness is 180-200 times higher than sucrose. Due to the very low amount of added nutrients, the energy value is very low and is not taken into account. 
Aspartame can only be dissolved in water. 
Aspartame is resistant to short-term pasteurization in fruit juices, but not to other methods (baking, boiling, etc.).

Aspartame (L-alpha-aspartyl-L-phenylalanine methyl ester) is a low-calorie sweetener used to sweeten a wide variety of low- and reduced-calorie foods and beverages, including low-calorie tabletop sweeteners. 
Aspartame is composed of two amino acids, aspartic acid and phenylalanine, as the methyl ester.
 Aspartic acid and phenylalanine are also found naturally in protein containing foods, including meats, grains and dairy products. Methyl esters are also found naturally in many foods such as fruits and vegetable and their juices. Upon digestion, aspartame breaks down into three components (aspartic acid, phenylalanine and methanol), which are then absorbed into the blood and used in normal body processes. Neither aspartame nor its components accumulates in the body. These components are used in the body in the same ways as when they are derived from common foods.

What is Aspartame?

Aspartame is components are phenylalanine and aspartic acid. Phenylalanine is one of the important amino acids that can be obtained from various foods that are not found naturally in the human body. 
Aspartame is a type of amino acid found in products such as milk, fish and eggs.

Aspartic acid is an amino acid produced by the body. 
Aspartame is used to support the functions of the nervous system and to create hormones in the body. 
Aspartame is found in nuts, legumes, eggs, and salmon.

In Which Foods Is Aspartame Found?
Aspartame is a widely used sweetener. This sweetener can be found in some foods.

In most cola and diet drinks,
In fruit yoghurt and milk,
In soft drinks and cold drinks,
In breakfast cereals and ready-made desserts,
In almost all foods used by diabetic patients,
Aspartame is found in products such as canned fruits and ketchup.

Aspartame is a low-calorie artificial sweetener that can be used in place of sugar to sweeten.

 What is Aspartame?

 In France and Europe, the E number of aspartame is E 951. 
Aspartame was first marketed by NutraSweet AG and more recently by Ajinomoto and Holland Sweetener Company. This sweetener is included in a number of foodstuffs and table sweeteners under the name Canderel, Pouss-suc, and in about 600 medicines. 
Aspartame is sweetening power is 180 to 200 times greater than sucrose.

Aspartame is main impurity (approximately 2%) is diketopiperazine, a degradation product of aspartame without sweetening properties. Solubility depends on aspartame in water. At pH and temperature, the highest solubility is reached at pH 2.2. 
Aspartame gradually decomposes into diketopiperazine when stored in solution at temperatures ranging from 30 to 80°C. Therefore, it cannot be used in foods that are heated at higher temperatures.

 Where Is Aspartame Used?

 Aspartame consists of the amino acids phenylalanine and aspartic acid, with a methyl group added to phenylalanine to create a sweet taste. 
Aspartame is not a carbohydrate (saccharide) like regular sugars. 
Aspartame is often used to reduce calories in foods to aid weight management or to prevent blood sugar spikes for diabetics. 
Aspartame finds its place in carbonated soft drinks, powdered soft drinks, yoghurt, candies and similar products.

 Aspartame is not heat stable and loses its sweetness when heated. For this reason, it is not often used in baked goods or other baked goods. Other sweeteners are sometimes combined with aspartame to create a taste more like table sugar.

Aspartame, which has been used in foods and beverages for many years, is probably the most thoroughly tested food additive to date. Today, aspartame is used in more than 6,000 foods and beverages in over 100 countries around the world. Millions of people around the world have been consuming aspartame for over 20 years.

1.Asparagus sweet is artificial synthesis of low calorie sweeteners, often used with sugar or other sweeteners. 
Aspartame can be used for all kinds of food, according to the production need to use, the general dosage is 0.5g/kg.
2.Aspartame Is used as a food additive, high sweetness nutritive sweeteners.
3.Non nutritive sweeteners. Flavoring agents.
4.According to China GB2760-90 provisions for all kinds of food, the maximum amount of use as normal production needs. According to the FAO/WHO (1984) provisions for sweets, dosage of 0.3%, 1.0% gum, beverage 0.1%, 0.5% of breakfast cereals, and used for the preparation of diabetes, hypertension, obesity, cardiovascular patients with low sugar, low calorie health food, dosage depends on the need to set. 
Aspartame can also be used as a flavor enhancer.

Aspartame is a L-aspartic acid and L-phenylalanine (body needed nutrients) two peptide synthesis, can be completely absorbed by the human body metabolism, non-toxic harmless, safe and reliable, cool and refreshing taste like sugar, but is 200 times sweeter than sucrose, the heat is only 1/200 sucrose, eat no gingivae that does not affect the blood glucose, obesity, hypertension, coronary heart disease. The World Health Organization (WHO) and the United Nations Food and Agriculture Organization (FAO) identified as A (1) level of sweetener, has been in the world more than 130 countries and regions approved for use. 
Aspartame is widely added in a variety of food, non-staple food and all kinds of hard and soft drinks, the use of aspartame has more than 4000 kinds of varieties. 
Aspartame can be used as food additives, high sweetness sweeteners with nutrition. 

Chemical Properties
Aspartame (N-L-aspartyl-L-phenylalanine-1-methyl ester, 3-amino-N-(a-carbomethoxy- phenethyl)-succinamic acid-N-methyl ester) is an intense sweetener widely used in foods and beverages. 
Aspartame is solubility in water is approximately 10 g/L at room temperature. 
Aspartame is not fully stable under common processing and storage conditions of foods and beverages with the highest stability around pH 4.3. 
Aspartame is about 200 times sweeter than sucrose with a clean, but slightly lingering sweetness. 
Aspartame is used as the single sweetener, but often also in blends with other intense sweeteners owing to synergistic taste enhancement and taste quality improvement often seen in such blends.
In the European Union, aspartame is approved as E 951 for a large number of food applications. In the United States, it is approved as a multipurpose sweetener for food and beverage uses and it is also approved in many other countries.

Aspartame is a high-intensity sweetener that is a dipeptide, provid- ing 4 cal/g. 
Aspartame is synthesized by combining the methyl ester of phenylalanine with aspartic acid, forming the compound n-l-alpha- aspartyl-l-phenylalanine-1-methyl ester. 
Aspartame is approximately 200 times as sweet as sucrose and tastes similar to sugar. 
Aspartame is compara- tively sweeter at low usage levels and at room temperature.
Aspartame is mini- mum solubility is at ph 5.2, its isoelectric point. 
Aspartame is maximum solubility is at ph 2.2. it has a solubility of 1% in water at 25°c. the solubility increases with temperature. aspartame has a certain insta- bility in liquid systems which results in a decrease in sweetness. 
Aspartame decomposes to aspartylphenylalanine or to diketropiperazine (dkp) and neither of these forms is sweet. the stability of aspartame is a function of time, temperature, ph, and water activity. maximum stability is at approximately ph 4.3. 
Aspartame is not usually used in baked goods because it breaks down at the high baking temperatures. 
Aspartame contains phenylalanine, which restricts its use for those afflicted with phenylketonuria, the inability to metabolize phenylalanine. 
Aspartame uses include cold breakfast cereals, desserts, topping mixes, chew- ing gum, beverages, and frozen desserts. the usage level ranges from 0.01 to 0.02%.

Biotechnological Production
Aspartame is produced from L-aspartic acid and L-phenylalanine and methanol or alternatively L-phenylalanine methyl ester. The standard process uses common chemical methods of peptide synthesis. Enzymatic coupling of the two amino acids is also possible. N-formyl-L-aspartic acid and L- or D.L-phenylalanine methyl ester can be condensed to aspartame by thermolysin-like proteases. 
Aspartame can be deformylated chemically or with a formylmethionyl peptide deformylase to yield the sweetener.The enzymatic coupling does not require L-phenylalanine but can start from the racemic product obtained in chemical synthesis, and the remaining D-phenylalanine can be racemized again.
Production processes based on fermentation are available for the two main components, aspartic acid and phenylalanine.

Pharmaceutical Applications
Aspartame is used as an intense sweetening agent in beverage products, food products, and table-top sweeteners, and in pharmaceutical preparations including tablets, powder mixes, and vitamin preparations. 
Aspartame enhances flavor systems and can be used to mask some unpleasant taste characteristics; the approximate sweetening power is 180–200 times that of sucrose.
Unlike some other intense sweeteners, aspartame is metabolized in the body and consequently has some nutritive value: 1 g provides approximately 17 kJ (4 kcal). However, in practice, the small quantity of aspartame consumed provides a minimal nutritive effect.

The chemical name for aspartame is L-aspartyl-L-phenylalamine methyl ester.
Aspartame is a white crystalline powder and is about 200 times as sweet as sucrose.
Aspartame is noted for a clean, sweet taste that is similar to that of sucrose.
Aspartame is the most widely used artificial sweetener in the world.
Aspartame was approved by the FDA for use in the USA in 1981, and now is approved for use in several other countries of the world. One of the drawbacks of aspartame is its instability to heat and acid. Under acidic conditions aspartame slowly hydrolyzes leading to a loss of sweetness, chemical interaction, and microbial degradation. The shelf life of the aspartame-sweetened products with high water content is limited to about 6 months, after which it breaks down into its constituent components and loses its sweetening abilities. At elevated temperatures, solid aspartame slowly releases methanol to form aspartyl phenylalamine and the dioxopiperazine. 
This reaction is especially favored at neutral and alkaline pH values. Because of this reason, aspartame cannot be used in hot baking foods.
Another disadvantage of aspartame was noticed in the human digestive system. When the body ingests aspartame, it breaks down into its three constituent components: phenylalamine, aspartate, and methanol. The phenylalamine and aspartate are handled by enzymes in the stomach and in the small intestine, while the methanol is transported to the liver for detoxification. The metabolism of phenylalamine requires an enzyme that is not produced by a small proportion of the population having a genetic disorder called phenyl keton uria (PKU). 
Aspartame should be avoided by persons suffering from PKU. A warning to PKU sufferers on aspartame-containing products is required in many countries.
Aspartame is a non-nutritive sweetener and dipeptide ester about 160 times sweeter than sucrose in aqueous solution.

Aspartame is a non-carbohydrate artificial sweetener, as an artificial sweetener, aspartame has a sweet taste, almost no calories and carbohydrates.

Aspartame is 200 times as sweet sucrose, can be completely absorbed, without any harm, the body metabolism. aspartame safe, pure taste. currently, aspartame was approved for use in more than 100 countries, it has been widely used in beverage, candy, food, health care products and all types.

Approved by the WHO for spreading dry food, soft drinks in 1983 to allow the preparation of aspartame in the world after more than 100 countries and regions are approved for use, 200 times the sweetness of sucrose.


Functions and Applications

1. Aspartame is a natural functional oligosaccharides, no tooth decay, pure sweetness, low moisture absorption, no sticky phenomenon.    
2. Aspartame does not cause blood sugar significantly higher for diabetics.    
3. Aspartame can be used in cakes, biscuits, bread, preparation of wine, ice cream, popsicles, drinks, candy, etc.    
4. Aspartame has pure sweet taste and is very similar with sucrose, has refreshing sweet, no bitter after taste and metallic taste.   
5. Aspartame and other sweeteners or a mixture of sucrose has a synergistic effect, such as 2% to 3% of the aspartame, can significantly mask the bad taste of saccharin.    
6. Aspartame mixed with flavors has excellent synergistic, especially acidic citrus, lemons, grapefruit, etc., to make lasting flavor, reduce the amount of air freshener. 

Aspartame is a non-carbohydrate artificial sweetener, as an artificial sweetener, aspartame has a sweet taste, almost no calories and carbohydrates.
Aspartame is a non-carbohydrate artificial sweetener, as an artificial sweetener, aspartame has a sweet taste, almost no calories and carbohydrates.Approved by the FDA in 1981 for spreading dry food, soft drinks in 1983 to allow the preparation of aspartame in the world after more than 100 countries and regions are approved for use, 200 times the sweetness of sucrose.

IUPAC names
(3S)-3-amino-3-{[(2S)-1-methoxy-1-oxo-3-phenylpropan-2-yl]carbamoyl}propanoic acid
(3S)-3-amino-4-[[(2S)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4- oxobutanoic acid
(3S)-3-amino-4-[[(2S)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4-oxobutanoic acid
1-Methyl N-L-alpha-aspartyl-L-phenylalanate
methyl L-alpha-aspartylphenylalaninate
N-(L-α-Aspartyl)-L-phenylalanine, 1-methyl ester
N-(L-α-Aspartyl)-L-phenylalanine,1-methyl ester
N-(L-α-Aspartyl)-L-phenylalanine-1-methyl ester

Aspartame [INN] [USAN] [Wiki]
2223850 [Beilstein]
22839-47-0 [RN]
245-261-3 [EINECS]
3-Amino-N-(a-carboxyphenethyl)succinamic Acid N-Methyl Ester
aspartam [French] [INN]
aspartamo [Spanish] [INN]
aspartamum [Latin] [INN]
Aspartylphenylalanine methyl ester
Asp-Phe methyl ester
Canderel [Wiki]
L-Aspartyl-L-phenylalanine methyl ester
L-phenylalanine, L-a-aspartyl-, methyl ester
L-Phenylalanine, L-α-aspartyl-, methyl ester [ACD/Index Name]
L-α-Aspartyl-L-phénylalaninate de méthyle [French] [ACD/IUPAC Name]
methyl L-a-aspartyl-L-phenylalaninate
Methyl L-α-aspartyl-L-phenylalaninate [ACD/IUPAC Name]
Methyl N-L-α-aspartyl-L-phenylalaninate
Methyl-L-α-asparagyl-L-phenylalaninat [German] [ACD/IUPAC Name]
N-(L-α-Aspartyl)-L-phenylalanine methyl ester
N-L-a-Aspartyl-L-phenylalanine-1-Methyl Ester
N-L-α-Aspartyl-L-phenylalanine Methyl Ester
NutraSweet [Wiki]
(3S)-3-{N-[(1S)-1-(methoxycarbonyl)-2-phenylethyl]carbamoyl}-3-aminopropanoic acid
(3S)-3-amino-3-{[(2S)-1-methoxy-1-oxo-3-phenylpropan-2-yl]carbamoyl}propanoic acid
(3S)-3-amino-4-[[(1S)-1-(benzyl)-2-keto-2-methoxy-ethyl]amino]-4-keto-butyric acid
(3S)-3-amino-4-[[(1S)-1-benzyl-2-methoxy-2-oxo-ethyl]amino]-4-oxo-butanoic acid
(3S)-3-amino-4-[[(1S)-2-methoxy-2-oxo-1-(phenylmethyl)ethyl]amino]-4-oxobutanoic acid
(3S)-3-amino-4-[[(1S)-2-methoxy-2-oxo-1-(phenylmethyl)ethyl]amino]-4-oxo-butanoic acid
(3S)-3-amino-4-[[(2S)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4-oxobutanoic acid
(3S)-3-amino-4-[[(2S)-1-methoxy-1-oxo-3-phenyl-propan-2-yl]amino]-4-oxo-butanoic acid
(S)-3-amino-4-(((S)-1-methoxy-1-oxo-3-phenylpropan-2-yl)amino)-4-oxobutanoic acid
(S)-3-amino-4-((S)-1-methoxy-1-oxo-3-phenylpropan-2-ylamino)-4-oxobutanoic acid
(S)-3-Amino-N-((S)-1-methoxycarbonyl-2-phenyl-ethyl)-succinamic acid
1356841-28-5 [RN]
1356849-17-6 [RN]
1-methyl N-L-α-aspartyl-L-phenylalanate
1-methyl N-L-α-aspartyl-L-phenylalanate

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