PRODUCTS

ASPARTAME

Aspartame is widely used in the food and beverage industry as a sugar replacement.
Aspartame is used diet soft drinks and carbonated beverages, Sugar-free chewing gum, Low-calorie desserts and yogurts, Tabletop sweeteners, Pharmaceutical formulations (to mask bitterness in medicines), Chewing gums, candies, and flavored waters.
Aspartame is used widely as a sugar replacer in a variety of foods and beverages, as well as some pharmaceutical products.

CAS Number: 22839-47-0
EC Number: 245-261-3
E number: E951 (glazing agents, ...)
Molecular Formula: C₁₄H₁₈N₂O₅
Molecular Weight: 294.31 g/mol

SYNONYMS:
Aspartame, L-Aspartyl-L-phenylalanine methyl ester, Aspartyl phenylalanine methyl ester, APM, NutraSweet, Equal, Canderel, E951, AminoSweet, Methyl L-α-aspartyl-L-phenylalaninate, Systematic IUPAC name: (3S)-3-amino-4-「[(2S)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino」-4-oxobutanoic acid, N-(L-α-Aspartyl)-L-phenylalanine, 1-methyl ester, aspartame, 22839-47-0, Nutrasweet, Asp-phe-ome, Aspartam, Aspartamo, Sweet dipeptide, L-Aspartyl-L-phenylalanine methyl ester, Aspartamum, Dipeptide sweetener, Equal, Methyl aspartylphenylalanate, Aspartylphenylalanine methyl ester, Pal Sweet, Sladex, Zero-cal, SC-18862, Aspartame (e951), 1-Methyl N-L-alpha-aspartyl-L-phenylalanate, DTXSID0020107, Ins no.951, SC 18862, N-L-alpha-Aspartyl-L-phenylalanine 1-methyl ester, 3-Amino-N-(alpha-carboxyphenethyl)succinamic acid N-methyl ester, Ins-951, 3-Amino-N-(alpha-methoxycarbonylphenethyl) succinamic acid, NSC-758953, CHEBI:2877, Z0H242BBR1, L-Phenylalanine, N-L-alpha-aspartyl-, 1-methyl ester, Methyl N-L-alpha-aspartyl-L-phenylalaninate, SC18862, DTXCID20107, E-951, Succinamic acid, 3-amino-N-(alpha-carboxyphenethyl)-, N-methyl ester, stereoisomer, TriSweet, Tri Sweet, Gold, Hermesetas, (3S)-3-amino-3-{[(2S)-1-methoxy-1-oxo-3-phenylpropan-2-yl]carbamoyl}propanoic acid, Methyl Aspartylphenylalanine, Aspartylphenylalanine, Methyl, (3S)-3-amino-3-(((2S)-1-methoxy-1-oxo-3-phenylpropan-2-yl)carbamoyl)propanoic acid, Methyl Ester, Aspartylphenylalanine, RefChem:5568, (3S)-3-azaniumyl-4-(((2S)-1-methoxy-1-oxo-3-phenylpropan-2-yl)amino)-4-oxobutanoate, 245-261-3, 53906-69-7, Canderel, Asp-Phe methyl ester, MFCD00002724, Tri-sweet, (3S)-3-amino-4-[[(2S)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4-oxobutanoic acid, (S)-3-Amino-4-(((S)-1-methoxy-1-oxo-3-phenylpropan-2-yl)amino)-4-oxobutanoic acid, N-L-alpha-Aspartyl-L-phenylalanine methyl ester, methyl L-alpha-aspartyl-L-phenylalaninate, L-Phenylalanine, L-alpha-aspartyl-, 2-methyl ester, L-Aspartyl-L-phenylalanyl methyl ester, Aspartame 1000 microg/mL in Methanol, N-L-ALPHA-ASPARTYL L-PHENYLALANINE 1-METHYL ESTER, NCGC00091104-02, E 951, Sanecta, H-Asp-Phe-OMe, Aspartam [INN-French], Aspartame, L,L-alpha-, Aspartamum [INN-Latin], Aspartamo [INN-Spanish], c-mer, (S)-3-amino-4-((S)-1-methoxy-1-oxo-3-phenylpropan-2-ylamino)-4-oxobutanoic acid, SMR000471870, CAS-22839-47-0, CCRIS 5456, HSDB 3915, Methyl L-aspartyl-L-phenylalanine, EINECS 245-261-3, L-alpha-Aspartyl-L-phenylalanine 2-methyl ester, L-Phenylalanine, N-L-.alpha.-aspartyl-, 1-methyl ester, Methyl L-alpha-aspartyl-L-phenylalanate, UNII-Z0H242BBR1, Aminosweet, Palsweet Diet, 1-Methyl N-L-alpha-aspartyl-L-phenylalanine, Aspartame CRS, Aspartame [USAN:INN:BAN:NF], NCGC00095160-01, 7421-84-3, Aspartame (NF/INN), N-(L-a-Aspartyl)-L-phenylalanine methyl ester, ASPARTAME [FCC], ASPARTAME [INN], ASPARTAME [II], ASPARTAME [MI], ASPARTAME [FHFI], ASPARTAME [HSDB], ASPARTAME [USAN], Spectrum2_001706, Spectrum3_001949, ASPARTAME [VANDF], ASPARTAME [MART.], Epitope ID:164026, 3-Amino-N-(alpha-carboxyphenethyl)succinamic acid N-methyl ester, stereoisomer, ASPARTAME [USP-RS], ASPARTAME [WHO-DD], SCHEMBL3636, BSPBio_003549, MLS001066421, MLS001306461, Aspartame, analytical standard, SPECTRUM1505306, SPBio_001692, CHEMBL171679, orb1310375, orb3139302, ASPARTAME [EP MONOGRAPH], Asp-Phe methyl ester, >=98%, GTPL13899, KBio3_002839, MSK5103, aspartyl-phenylalanine methyl ester, GLXC-07777, HMS1922B16, HMS2093B05, HMS2233D15, Pharmakon1600-01505306, APM,Canderel,L-alpha-aspartyl-L-phenylalanine-methylester,(S)-3-Amino-4-(((S)-1-methoxy-1-oxo-3-phenylpropan-2-yl)amino)-4-oxobutanoic acid, HY-B0361, Tox21_111080, Tox21_111459, Tox21_202315, Tox21_302965, CCG-39444, NSC758953, s2036, SBB006713, AKOS015920055, Tox21_111080_1, DB00168, FA01501, NSC 758953, alpha-aspartyl-phenylalanine methyl ester, L-aspartyl-L-phenyl-alanine methyl ester, NCGC00091104-01, NCGC00091104-03, NCGC00091104-04, NCGC00091104-05, NCGC00095160-03, NCGC00256407-01, NCGC00259864-01, AC-12293, AS-13889, DA-61267, SY012642, L-Aspartyl-L-3-phenylalanine methyl ester, SBI-0206757.P001, Asp-Phe methyl ester, >=99.0% (HPLC), A0997, NS00000385, SW219179-1, T0697, alpha-L-Aspartyl-L-Phenylalanine Methyl Ester, L-Aspartyl-L-phenylalanine methyl ester, 96%, D02381, AB00376622_08, AB00376622_09, F078978, L-Phenylalanine, L-|_-aspartyl-, 2-methyl ester, Q182040, SR-05000001682, SR-05000001682-1, BRD-K78841970-001-06-2, BRD-K78841970-001-11-2, BRD-K78841970-001-12-0, BRD-K78841970-001-13-8, BRD-K78841970-001-14-6, Aspartame, European Pharmacopoeia (EP) Reference Standard, Aspartame, United States Pharmacopeia (USP) Reference Standard, Aspartame, Pharmaceutical Secondary Standard, Certified Reference Material, (3S)-3-{N-[(1S)-1-(methoxycarbonyl)-2-phenylethyl]carbamoyl}-3-aminopropanoic acid, (3S)-3-amino-4-[[(1S)-1-benzyl-2-methoxy-2-oxo-ethyl]amino]-4-oxo-butanoic acid, (3S)-3-AMINO-4-{[(1S)-1-BENZYL-2-METHOXY-2-OXOETHYL]AMINO}-4-OXOBUTANOIC ACID, (S)-3-Amino-4-(((S)-1-methoxy-1-oxo-3-phenylpropan-2-yl)amino)-4-oxobutanoicacid

Aspartame is a low-calorie artificial sweetener widely used as a sugar substitute in foods and beverages.
Aspartame is approximately 180–200 times sweeter than sucrose (table sugar), meaning only very small amounts are required to achieve the same level of sweetness.
Aspartame is classified as a dipeptide methyl ester composed of two amino acids: aspartic acid and phenylalanine.

Aspartame is a low-calorie artificial sweetener, approximately 200 times sweeter than sugar, used globally in diet drinks, yogurts, and tabletop sweeteners such as Equal and NutraSweet.
Aspartame is an artificial, non-saccharide sweetener commonly used as a sugar substitute in foods and beverages.
Aspartame is 200 times sweeter than sucrose, and is a methyl ester of the aspartic acid/phenylalanine dipeptide with brand names NutraSweet, Equal, and Canderel.

Discovered in 1965, aspartame was approved by the US Food and Drug Administration (FDA) in 1974 and re-approved in 1981 after its initial approval was briefly revoked.
Aspartame is one of the most studied food additives in the human food supply.
Reviews by over 100 governmental regulatory bodies found Aspartame safe for consumption at the normal acceptable daily intake limit.

Aspartame is a low-calorie artificial sweetener, which is approximately 200 times sweeter than sugar.
Aspartame is a white, odourless powder.
In Europe, aspartame is authorised to be used as a food additive to sweeten a variety of foods and beverages such as drinks, desserts, sweets, dairy products, chewing gum, low-calorie and weight control products, and as a table-top sweetener.

In the EU, as for all food additives, the presence of aspartame must be indicated on the label either by its name or its E number (E 951).
Aspartame and its breakdown products have been authorised for human consumption for many years following thorough safety assessments.
Aspartame is a low-calorie sweetener, a substance that tastes sweet but doesn't contain natural sugars and is much lower in calories than sugar.

This is because Aspartame's 200 times sweeter than sugar, so the amount of it you need to use is very small.
Aspartame is artificial, meaning it doesn't exist in nature.
Aspartame's made of two naturally occurring amino acids: aspartic acid and phenylalanine.

These can be found in food and your own body.
But the phenylaniline in aspartame has been changed slightly to make it sweeter.
Since it was developed in 1965, aspartame has been widely tested by both government-funded and independent laboratories.

But its safety is still being questioned, even though you can find Aspartame right now in thousands of food items around the world.
Aspartame is a type of low-calorie sweetener that consists of two amino acids—aspartic acid and phenylalanine.
Aspartame is an intense sweetener added to low-energy or sugar-free foods.

Aspartame is an intense, low-calorie artificial sweetener widely used since the 1980s in various food products like soda, chewing gum and ice-cream.
It is approximately 200 times sweeter than table sugar and thus smaller amounts can achieve the same level of sweetness as sugar in food.
Aspartame consists of two amino acid moieties, aspartic acid and phenylalanine.

The phenylalanine moiety has been slightly modified to give aspartame its sweet taste.
After oral ingestion, aspartame is fully hydrolysed in the gastrointestinal tract to yield aspartic acid, phenylalanine and methanol, which are all occurring naturally in the body and in a wide variety of foods.
These metabolites are then absorbed into the blood and are further metabolised.

The two amino acids (i.e. aspartic acid and phenylalanine) from proteins in food or from aspartame are chemically indistinguishable and are metabolised in the same way in our bodies.
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.
Aspartame has a role as a micronutrient, a xenobiotic, a sweetening agent, a nutraceutical, an EC 3.1.3.1 (alkaline phosphatase) inhibitor, an apoptosis inhibitor and an environmental contaminant.

Aspartame is a methyl ester, a carboxylic acid and a dipeptide.
Aspartame is functionally related to a L-aspartic acid and a methyl L-phenylalaninate.
Aspartame is a tautomer of an aspartame zwitterion.

Aspartame was accidentally discovered in 1965 by a chemist working on a treatment for gastric ulcers.
Today Aspartame is a widely used, artificial low-calorie sweetener, approximately 200 times sweeter than sugar (sucrose).
Despite calls to ban its use, aspartame continues to be approved for general use in a range of foods, including carbonated soft drinks, yogurt and chewing gum.

Aspartame is one of the most popular non-nutritive sweeteners (NNS) available on the market.
In fact, chances are good that you or someone you know has consumed an aspartame-containing drink within the past 24 hours.
Aspartame is an odorless powder that is white and is approximately 200 times sweeter than sugar.

This means that a very small amount is needed to give foods and beverages a sweet flavor.
The ingredients of aspartame include aspartic acid and phenylalanine.

Both are naturally occurring amino acids — also know as the “building blocks” of proteins.
Aspartic acid is produced naturally by your body, and phenylalanine is an essential amino acid that you get from food.

USES and APPLICATIONS of ASPARTAME:
Aspartame is an ingredient in approximately 6,000 consumer foods and beverages sold worldwide, including (but not limited to) diet sodas and other soft drinks, instant breakfasts, breath mints, cereals, sugar-free chewing gum, cocoa mixes, frozen desserts, gelatin desserts, juices, laxatives, chewable vitamin supplements, milk drinks, pharmaceutical drugs and supplements, shake mixes, tabletop sweeteners, teas, instant coffees, topping mixes, wine coolers, and yogurt.

Aspartame is provided as a table condiment in some countries.
Aspartame is less suitable for baking than other sweeteners because it breaks down when heated and loses much of its sweetness.
Aspartame is widely used in the food and beverage industry as a sugar replacement.

Uses and Applications of Aspartame: Diet soft drinks and carbonated beverages, Sugar-free chewing gum, Low-calorie desserts and yogurts, Tabletop sweeteners, Pharmaceutical formulations (to mask bitterness in medicines), Chewing gums, candies, and flavored waters.
Aspartame is usually blended with other sweeteners such as acesulfame potassium to improve stability and taste profile.

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 unique among low-calorie sweeteners in that it is completely broken down by the body into its components.
Learn more about the production of aspartame and safety precautions around this sweetener.
Aspartame is a low-calorie sweetener that is one of the most rigorously studied ingredients in the food supply.

Aspartame is used widely as a sugar replacer in a variety of foods and beverages, as well as some pharmaceutical products.
Aspartame is about 180 to 200 times sweeter than sucrose (table sugar).
Due to this property, even though aspartame produces roughly the same energy per gram when metabolized as sucrose does, 4 kcal (17 kJ), the quantity of aspartame needed to produce the same sweetness is so small that its caloric contribution is negligible.

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 of Aspartame when dissolved in water depends markedly on pH.
At room temperature, Aspartame is most stable at pH 4.3, where its half-life is nearly 300 days.

At pH 7, however, Aspartame's 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.
Aspartame is the most widely used artificial sweetener.
Aspartame is the methyl ester of the dipeptide composed of Aspartic acid and phenylalanine.

Since Aspartame is about 200 times sweeter than sucrose, a very small amount may be sufficient.
Aspartame also has a zero glycemic index.
Aspartame gives 4 kcal per gram.

In 1996, Aspartame was approved for use as a sweetener in foods and beverages, even if there are doubts about its use.
Aspartame is an artificial sweetener has been in use in the United States since the early 1980s.
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, chewing gums, and toothpastes.
Aspartame is the most commonly used nonnutritive sweetener, accounting for 75% of sweetener sales.

Aspartame's large-scale production began in 1981 after its invention by James M. Schlatter in 1965.
In 1974, the Food and Drug Administration (FDA) first issued a regulation for use of aspartame as a tabletop sweetener and in chewing gum, cold breakfast cereals, and dry bases for Jell-O’s, puddings, dairy products, and beverages like instant coffee and tea.

In 1996, Aspartame became approved for use as a general-purpose sweetener.
Many people turn to sugar-free products to primarily limit added sugar intake.
Aspartame is used in foods including yoghurt, confectionery and carbonated beverages.

Aspartame is used as an ingredient to replace sugar in reduced-calorie foods and beverages, and it is also found in tabletop sweetener packets.
Aspartame is commonly used as an artificial sweetener.
Aspartame is a common artificial sweetener used as a substitute for sugar in many food and drink products.

Aspartame is present in low-calorie food and drinks and some medications.
Despite its extensive use and popularity, aspartame has become a source of controversy in recent years, with some research suggesting the sweetener has adverse health effects.
It is not clear if aspartame helps people lose weight, as it may also increase appetite and affect a person’s metabolism.

Aspartame may also be unsafe for certain people.
Aspartame is a low-calorie sweetener that is considered to be a safe and effective alternative to sugar by public health authorities around the world.

Aspartame has been used for decades in a wide variety of food and beverage products including soft drinks, yoghurts and chewing gum.
Aspartame is also frequently used as a tabletop sweetener to replace sugar, for example in tea and coffee.

-Aspartame’s also used widely in packaged products — especially those labeled as:
*diet
*sugar-free
*no or low calorie
*no, low, or zero sugar

HOW IS ASPARTAME USED?
Diet fizzy drinks are the largest source of aspartame in the USA.
Here in the UK, if the product claims to be ‘sugar free’, there’s a reasonable chance it contains aspartame.
It does not heat well so it cannot be used as a replacement in baking or cooking.

NUTRITIONAL PROFILE OF ASPARTAME:
Aspartame is made up of three chemicals: aspartic acid (40%), phenylalanine (50%) and methanol (10%).
Aspartic acid and phenylalanine are amino acids, methanol is also commonly encountered in the diet.
It is the presence of methanol that concerns people most because when metabolised by the body it produces small amounts of formaldehyde, which may, if enough is present, be toxic.
When reading food labels, look for ‘aspartame’ or 'E951' on ingredient lists.

AVAILABILITY IN FOODS AND BEVERAGES of ASPARTAME:
Aspartame is found in about 6,000 products globally, including carbonated soft drinks, powdered soft drinks, chewing gum, confections, gelatins, dessert mixes, puddings and fillings, frozen desserts, yogurt, tabletop sweeteners, and some pharmaceuticals such as vitamins and sugar-free cough drops.
Like all food ingredients, aspartame must be listed in the ingredient statement on the food label.

Several tabletop sweeteners contain aspartame as the sweetening ingredient can be used in a wide variety of recipes.
However, in some recipes requiring lengthy heating or baking, a loss of sweetness may occur.

Note, this is not a safety issue — simply the product may not be as sweet as desired.
Therefore, it is best to use tabletop sweeteners with aspartame in specially designed recipes available from the manufacturers of these tabletop sweeteners.
Aspartame tabletop sweeteners may also be added to some recipes at the end of heating to maintain sweetness.

BENEFITS AND ADVANTAGES of ASPARTAME:
*Provides sweetness without significant calories
*Useful for weight management diets
*Suitable for diabetics as it does not raise blood glucose significantly
*Aspartame reduces sugar consumption in processed foods
*High sweetness efficiency (very small quantity required)

CHARACTERISTICS of ASPARTAME:
*High-intensity sweetener (very strong sweetness potency)
*Low-calorie (used in “diet” or “sugar-free” products)
*Non-cariogenic (does not promote tooth decay like sucrose)
*Metabolized in the body into amino acids and small amounts of methanol
*Aspartame requires careful formulation due to instability in heat and long storage under certain conditions

HOW THE BODY HANDLES ASPARTAME:
Aspartame is composed of two amino acids, aspartic acid and phenylalanine, as the methyl ester.
Amino acids are the building blocks of protein.
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 vegetables and their juices.
Upon digestion, aspartame breaks down into three components (aspartic acid, phenylalanine and a small amount of methanol), which are then absorbed into the blood and used in normal body processes.

Neither aspartame nor its components accumulate in the body.
These components are used in the body in the same ways as when they are also derived from common foods.
Further, the amounts of these components from aspartame are small compared to the amounts from other food sources.

For example, a serving of nonfat milk provides about 6 times more phenylalanine and 13 times more aspartic acid compared to an equivalent amount of diet beverage sweetened 100% with aspartame.
Likewise, a serving of tomato juice provides about 6 times more methanol compared to an equivalent amount of diet beverage with aspartame.
The Acceptable Daily Intake (ADI) is an important regulatory concept, which is frequently misunderstood.

The ADI is a very conservative estimate of the amount of a sweetener that can safely be consumed on a daily basis over a person’s lifetime.
It is not a specific point at which safety ends and possible health concerns begin.
In fact, occasional intake above the ADI is not of concern.

The FDA has set the ADI for aspartame at 50 mg/kg of body weight/day.
The chart that follows describes the approximate number of servings of various aspartame-containing products that an adult and child would need to consume to reach the ADI for aspartame.
Aspartame is an artificial sweetener that was discovered in 1965 and is 180–200 times sweeter than sugar.

Aspartame was first regulated by the US Food and Drug Administration (FDA) in 1974 and approved for use in dry foods in 1981.
Today, it’s estimated to be found in over 6,000 food and drink products and 600 pharmaceutical items.
Aspartame was initially embraced as a tool to help reduce obesity and support diabetics, offering a sweet fix without the sugar spike.

KEY ASPECTS of ASPARTAME:
*Benefits:
Aspartame is used for calorie reduction and blood sugar management, assisting in weight control and diabetes management without high caloric intake.

*Metabolism:
In the gastrointestinal tract, aspartame is completely hydrolyzed into aspartic acid, phenylalanine, and a small amount of methanol, which are absorbed and metabolized by the body just like natural components of food.

*Recommended Daily Intake:
The Joint Expert Committee on Food Additives (JECFA) and other health authorities maintain that Aspartame is safe to consume up to 40 mg/kg of body weight daily.
To exceed this, a person would need to consume 15-17 diet sodas daily.

*Foods/Beverages Containing Aspartame:
Aspartame is commonly found in sugar-free sodas, diet products, chewing gum, breakfast cereals, gelatin, pudding, desserts, yogurt, and tabletop sweeteners.

BENEFITS of ASPARTAME:
The rapid rise in aspartame’s popularity can be attributed to the many benefits aspartame provides to calorie-conscious consumers, including:
*Tastes Sweet and Clean
*Enhances and Extends Flavors
*Does Not Promote Tooth Decay
*Helpful for Individuals with Diabetes
*Is Beneficial in Weight Control
*Can Be Part of a Healthy Diet

POTENTIAL BENEFITS of ASPARTAME:
Aspartame has a similar taste to sugar, albeit much more intense, but comes with almost no calories, making it attractive for those who’re weight-conscious.
With obesity rates soaring globally, even small calorie savings can matter.
Aspartame does not raise blood glucose levels, making it a preferred choice for those managing type 2 diabetes.

However, other research has found potential associations with metabolic syndrome and diabetes risk, suggesting that aspartame should be used as part of a controlled diet rather than a straight swap for sugar.
While assessments suggest that aspartame is safe within current intake guidelines, concerns persist.
Aspartame is made up of two amino acids—aspartic acid and the methyl ester of phenylalanine—which are the foundation of proteins and can be found naturally in milk, meats and select vegetables.

The sweetener is considered artificial because the two acids must be fused together in a chemical reaction.
The Food and Drug Administration (FDA) started regulating artificial sweeteners in 1958 with the Food Additives Amendment to the Food, Drug and Cosmetic Act, requiring that they are approved before release.

In addition to aspartame, there are compounds such as saccharin, sucralose, acesulfame potassium, neotame and advantame under this umbrella.
Most of these artificial sweeteners were developed between the 1970s and 1990s, and all have been approved by the FDA for use in the United States.
Today, they make up the colorful array of packets you see in coffee stations.

PRODUCTS WITH ASPARTAME:
Aspartame is sold under brand names such as NutraSweet and Equal and is used to sweeten many low-calorie, zero-calorie, and diet products.
Common products that use aspartame include:
*Diet soda
*Juice and iced tea
*Chewing gum
*Breath mints
*Powdered drink mixes
*Flavored sparkling water beverages
*Light yogurt
*Low-sugar gelatin desserts

HOW IS ASPARTAME DIFFERENT FROM SUGAR?
Both aspartame and sugar provide sweet taste and contain four calories per gram.
However, aspartame is 200 times sweeter than sugar and does not raise blood glucose like sugar does.
Aspartame’s sweetness compared to sugar means that only a very small amount of aspartame is needed to provide the same level of sweetness as sugar—thus contributing very few calories per serving.

When we consume sugar (sucrose), our body breaks it down into glucose and fructose, uses what it needs, and stores the rest for future use.
In contrast, when we consume aspartame, it gets broken down into aspartic acid and phenylalanine, which our bodies use in protein synthesis and metabolism.
Aspartic acid and phenylalanine are naturally found in several foods, including eggs and meats.
Aspartame digestion also produces a small amount of methanol, a compound that is naturally found in foods like fruits and vegetables and their juices.

KEY TAKEAWAYS of ASPARTAME:
Aspartame is a low-calorie sweetener, about 200 times sweeter than sugar, with a similar taste.
Aspartame is used in sugar-free or “light” products such as soft drinks, desserts, chewing gum, and table-top sweetener and should be listed on labels by name or E number (E-951).
Aspartame breaks down in the gut into aspartic acid, phenylalanine, and methanol, all naturally present amino-acids in common foods, and it does not accumulate in the body.
Regulatory authorities including EFSA, FDA, WHO, and JECFA confirm aspartame is safe for human consumption at current intake levels.

HOW IS ASPARTAME BROKEN DOWN IN THE BODY?
When your body processes aspartame, part of it is broken down into methanol.
Consumption of fruit, fruit juice, fermented beverages, and some vegetables also contain or result in methanol production.

HISTORY of ASPARTAME:
Aspartame was discovered by accident in December 1965 by James M. Schlatter, a chemist working for G.D. Searle & Company in Skokie, Illinois.
Schlatter had synthesized aspartame as an intermediate step in generating a tetrapeptide of the hormone gastrin, for use in assessing an anti-ulcer drug candidate.
He discovered its sweet taste when he licked his finger, which had become contaminated with aspartame, to lift up a piece of paper.
Torunn Atteraas Garin participated in the development of aspartame as an artificial sweetener.

In 1975, prompted by issues regarding Flagyl and Aldactone, an FDA task force team reviewed 25 studies submitted by the manufacturer, including 11 on aspartame.
The team reported "serious deficiencies in Searle's operations and practices".

The FDA sought to authenticate 15 of the submitted studies against the supporting data.
In 1979, the Center for Food Safety and Applied Nutrition (CFSAN) concluded, since many problems with the aspartame studies were minor and did not affect the conclusions, the studies could be used to assess aspartame's safety.

In 1980, the FDA convened a Public Board of Inquiry (PBOI) consisting of independent advisors charged with examining the purported relationship between aspartame and brain cancer.
The PBOI concluded aspartame does not cause brain damage, but it recommended against approving aspartame at that time, citing unanswered questions about cancer in laboratory rats.

In 1983, the FDA approved aspartame for use in carbonated beverages and for use in other beverages, baked goods, and confections in 1993.
In 1996, the FDA removed all restrictions from aspartame, allowing it to be used in all foods.
As of May 2023, the FDA stated that it regards aspartame as a safe food ingredient when consumed within the acceptable daily intake level of 50 mg per kg of body weight per day.

Several European Union countries approved aspartame in the 1980s, with EU-wide approval in 1994.
The Scientific Committee on Food (SCF) reviewed subsequent safety studies and reaffirmed the approval in 2002.
The European Food Safety Authority (EFSA) reported in 2006 that the previously established Acceptable daily intake (ADI) was appropriate, after reviewing yet another set of studies

NutraSweet Company
In 1985, Monsanto bought G.D. Searle, and the aspartame business became a separate Monsanto subsidiary, NutraSweet.
In March 2000, Monsanto sold it to J.W. Childs Associates Equity Partners II L.P.
European use patents on aspartame expired beginning in 1987, with the US patent following suit in 1992.

Ajinomoto
In 2004, the market for aspartame, in which Ajinomoto, the world's largest aspartame manufacturer, had a 40% share, was 14,000 metric tons (15,000 short tons; 14,000 long tons) a year, and consumption of the product was rising by 2% a year.
Ajinomoto acquired its aspartame business in 2000 from Monsanto for $67 million (equivalent to $116 million in 2024).

In 2007, Asda was the first British supermarket chain to remove all artificial flavorings and colors in its store brand foods.
In 2008, Ajinomoto sued Asda, part of Walmart, for a malicious falsehood action concerning its aspartame product when the substance was listed as excluded from the chain's product line, along with other "nasties".
In July 2009, a British court ruled in favor of Asda.

In June 2010, an appeals court reversed the decision, allowing Ajinomoto to pursue a case against Asda to protect aspartame's reputation.
Asda said that it would continue to use the term "no nasties" on its own-label products, but the suit was settled in 2011 with Asda choosing to remove references to aspartame from its packaging.
In November 2009, Ajinomoto announced a new brand name for its aspartame sweetener – AminoSweet

CHEMISTRY of ASPARTAME:
Aspartame is a methyl ester of the dipeptide of the natural amino acids L-aspartic acid and L-phenylalanine.
Under strongly acidic or alkaline conditions, aspartame may generate methanol by hydrolysis.
Under more severe conditions, the peptide bonds are also hydrolyzed, resulting in free amino acids.

Two approaches to synthesis are used commercially.
In chemical synthesis, aspartame is synthesized using the L enantiomer of phenylalanine.

The two carboxyl groups of aspartic acid are joined into an anhydride, and the amino group is protected with a formyl group as the formamide, by treatment of aspartic acid with a mixture of formic acid and acetic anhydride.
Phenylalanine is converted to its methyl ester and combined with the N-formyl aspartic anhydride; then the protecting group is removed from aspartic nitrogen by acid hydrolysis.

The drawback of this technique is that a byproduct, the bitter-tasting β-form, is produced when the wrong carboxyl group from aspartic acid anhydride links to phenylalanine, with desired and undesired isomer forming in a 4:1 ratio.
Another process used to synthesize aspartame is to use an enzyme from Bacillus thermoproteolyticus to catalyze the condensation of chemically altered amino acids.

This will produce high yields of aspartame without the β-form byproduct.
A variant of this method, which has not been used commercially, uses unmodified aspartic acid but produces low yields.
Methods for directly producing aspartyl-phenylalanine by enzymatic means, followed by chemical methylation, have also been tried but not scaled for industrial production.

PHYSICAL and CHEMICAL PROPERTIES of ASPARTAME:
Appearance: White crystalline powder
Odor: Odorless
Taste: Very intensely sweet
Solubility: Moderately soluble in water; solubility depends strongly on pH and temperature
Stability: Stable under dry, cool conditions but degrades in heat and at extreme pH levels
Melting point: Decomposes rather than melting cleanly (thermal decomposition occurs at elevated temperatures)
Optical properties: Optically active due to amino acid structure
CAS Number: 22839-47-0

EC Number: 245-261-3
Molecular Formula: C₁₄H₁₈N₂O₅
Molecular Weight: 294.31 g/mol
Hydrolysis: Breaks down into aspartic acid, phenylalanine, and methanol in aqueous environments
pH sensitivity: Most stable around mildly acidic conditions (approximately pH 3–5)
Thermal instability: Loses sweetness when exposed to high temperatures, making it unsuitable for most baking applications

Reactivity: Not highly reactive under normal storage conditions but decomposes under heat and prolonged moisture exposure
E number: E951 (glazing agents, ...)
Chemical formula: C14H18N2O5
Molar mass: 294.307 g·mol−1
Density: 1.347 g/cm3
Melting point: 246.5 °C (475.7 °F; 519.6 K)
Boiling point: Decomposes
Solubility in water: Sparingly soluble

Solubility: Slightly soluble in ethanol
Acidity (pKa): 4.5–6.0
Molecular Weight: 294.30 g/mol
XLogP3: -2.7
Hydrogen Bond Donor Count: 3
Hydrogen Bond Acceptor Count: 6
Rotatable Bond Count: 8

Exact Mass: 294.12157168 Da
Monoisotopic Mass: 294.12157168 Da
Topological Polar Surface Area: 119 Å²
Heavy Atom Count: 21
Formal Charge: 0
Complexity: 380
Isotope Atom Count: 0

Defined Atom Stereocenter Count: 2
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes

FIRST AID MEASURES of ASPARTAME:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of ASPARTAME:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.

FIRE FIGHTING MEASURES of ASPARTAME:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of ASPARTAME:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of ASPARTAME:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of ASPARTAME:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available