SALT of ASPARTAME

Salt of Aspartame is commonly used in combination sweetener systems to improve sweetness persistence and reduce formulation costs.
Salt of Aspartame is widely used across multiple industries because of its high sweetness potency and favorable taste profile.
In pharmaceuticals, Salt of Aspartame is used to improve palatability and reduce bitterness in oral medications.

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, NutraSweet, Equal, Canderel, AminoSweet, E951, APM, Aspartame, L-Aspartyl-L-phenylalanine methyl ester, Asp-Phe methyl ester, NutraSweet, Equal, Canderel, AminoSweet, E951, APM, Aspartylphenylalanine methyl ester, 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

Salt of Aspartame is one of the most extensively studied artificial sweeteners worldwide.
Regulatory agencies continue to approve its use based on toxicological and dietary exposure evaluations.
Because of its relatively limited thermal stability, Salt of Aspartame is often combined with more heat-stable sweeteners in baked or processed food products.

Salt of Aspartame demonstrates excellent sensory performance in acidic beverage systems and flavored drink formulations.
Salt of Aspartame is a low-calorie artificial sweetener widely used in food, beverage, pharmaceutical, and dietary supplement industries.
Salt of Aspartame is approximately 180–200 times sweeter than sucrose (table sugar).

Salt of Aspartame is composed of two amino acids: L-aspartic acid and L-phenylalanine methyl ester.
The term “Salt of Aspartame” is not commonly used as a standard commercial chemical name in the same way as “Acesulfame Potassium.”
In industrial and regulatory practice, Salt of Aspartame is generally referred to simply as Aspartame.

Salt of Aspartame is popular because it provides strong sweetness with very low caloric contribution.
Salt of Aspartame is a low-calorie artificial sweetener widely used as a sugar substitute in foods and beverages.

Salt of 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.
Salt of Aspartame is classified as a dipeptide methyl ester composed of two amino acids: aspartic acid and phenylalanine.

Salt of 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.
Salt of Aspartame is an artificial, non-saccharide sweetener commonly used as a sugar substitute in foods and beverages.
Salt of 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, Salt of 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.
Salt of Aspartame is one of the most studied food additives in the human food supply.
Reviews by over 100 governmental regulatory bodies found Salt of Aspartame safe for consumption at the normal acceptable daily intake limit.

Salt of Aspartame is a low-calorie artificial sweetener, which is approximately 200 times sweeter than sugar.
Salt of Aspartame is a white, odourless powder.
In Europe, Salt of 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 Salt of Aspartame must be indicated on the label either by its name or its E number (E 951).
Salt of Aspartame and its breakdown products have been authorised for human consumption for many years following thorough safety assessments.
Salt of 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 Salt of Aspartame's 200 times sweeter than sugar, so the amount of it you need to use is very small.
Salt of Aspartame is artificial, meaning it doesn't exist in nature.
Salt of 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 Salt of Aspartame has been changed slightly to make it sweeter.
Since it was developed in 1965, Salt of Aspartame has been widely tested by both government-funded and independent laboratories.

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

Salt of 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.
Salt of Aspartame consists of two amino acid moieties, aspartic acid and phenylalanine.

The phenylalanine moiety has been slightly modified to give Salt of Aspartame its sweet taste.
After oral ingestion, Salt of 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 Salt of Aspartame are chemically indistinguishable and are metabolised in the same way in our bodies.
Salt of 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.
Salt of 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.

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

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

Salt of 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 Salt of Aspartame-containing drink within the past 24 hours.
Salt of 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 Salt 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 SALT of ASPARTAME:
Salt of Aspartame is commonly used in combination sweetener systems to improve sweetness persistence and reduce formulation costs.
Salt of Aspartame is widely used across multiple industries because of its high sweetness potency and favorable taste profile.
Common applications of Salt of Aspartame include: Diet soft drinks, Sugar-free beverages, Flavored water, Yogurt, Dairy desserts, Ice cream, Gelatin desserts, Chewing gum, Sugar-free candies, 

Breakfast cereals, Nutritional supplements, Protein powders, Pharmaceutical syrups, Chewable tablets, Vitamin products, Tabletop sweeteners.
Salt of Aspartame is especially popular in low-calorie beverage systems due to its sugar-like sweetness profile.
In pharmaceuticals, Salt of Aspartame is used to improve palatability and reduce bitterness in oral medications.

Salt of Aspartame is frequently used in diet beverages, sugar-free products, chewing gum, desserts, pharmaceutical formulations, and tabletop sweeteners.
Salt of Aspartame is widely used in the food and beverage industry as a sugar replacement.
Salt of 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.

Salt of Aspartame is used widely as a sugar replacer in a variety of foods and beverages, as well as some pharmaceutical products.
Salt of 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.

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

Uses and Applications of Salt 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.
Salt of Aspartame is usually blended with other sweeteners such as acesulfame potassium to improve stability and taste profile.

Salt of 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.
Salt of 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.

Salt of 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 Salt of Aspartame and safety precautions around this sweetener.
Salt of Aspartame is a low-calorie sweetener that is one of the most rigorously studied ingredients in the food supply.

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

The sweetness of Salt 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, Salt of Aspartame may hydrolyze (break down) into its constituent amino acids under conditions of elevated temperature or high pH.
This makes Salt of 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 Salt of Aspartame under heating can be improved to some extent by encasing it in fats or in maltodextrin.
The stability of Salt of Aspartame when dissolved in water depends markedly on pH.
At room temperature, Salt of Aspartame is most stable at pH 4.3, where its half-life is nearly 300 days.

At pH 7, however, Salt of Aspartame's half-life is only a few days.
Most soft-drinks have a pH between 3 and 5, where Salt of Aspartame is reasonably stable.
In products that may require a longer shelf life, such as syrups for fountain beverages, Salt of Aspartame is sometimes blended with a more stable sweetener, such as saccharin.

Descriptive analyses of solutions containing Salt of Aspartame report a sweet aftertaste as well as bitter and off-flavor aftertastes.
Salt of Aspartame is the most widely used artificial sweetener.
Salt of Aspartame is the methyl ester of the dipeptide composed of Aspartic acid and phenylalanine.

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

In 1996, Salt of Aspartame was approved for use as a sweetener in foods and beverages, even if there are doubts about its use.
Salt of Aspartame is an artificial sweetener has been in use in the United States since the early 1980s.
Salt of 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.

Salt of 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 Salt of Aspartame).
Salt of Aspartame can also be found as a flavoring in some medicines, chewing gums, and toothpastes.
Salt of Aspartame is the most commonly used nonnutritive sweetener, accounting for 75% of sweetener sales.

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

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

Salt of Aspartame is present in low-calorie food and drinks and some medications.
Despite its extensive use and popularity, Salt of 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 Salt of Aspartame helps people lose weight, as it may also increase appetite and affect a person’s metabolism.

Salt of Aspartame may also be unsafe for certain people.
Salt of 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.

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

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

CHARACTERISTICS AND FEATURES of SALT of ASPARTAME:
Salt of Aspartame is an amino acid-based sweetener that provides a clean and sugar-like sweetness profile.
Unlike saccharin or some older sweeteners, Salt of Aspartame generally has minimal bitter aftertaste when used at appropriate concentrations.
Salt of Aspartame is metabolized in the body into phenylalanine, aspartic acid, and methanol in very small amounts.
Because of this metabolism, products containing Salt of Aspartame must carry a warning for individuals with phenylketonuria (PKU), a genetic disorder affecting phenylalanine metabolism.
Salt of Aspartame performs especially well in flavored beverages and dry food systems where excessive heat exposure is limited.
Salt of Aspartame is frequently blended with acesulfame potassium or sucralose to improve sweetness synergy and flavor stability.

PHYSICAL CHARACTERISTICS of SALT of ASPARTAME:
Salt of Aspartame appears as a white, odorless crystalline powder with intense sweetness.
Salt of Aspartame dissolves moderately in water and exhibits good flavor quality at low concentrations.
Salt of Aspartame has relatively low hygroscopicity, allowing stable dry storage under controlled conditions.

CHEMICAL CHARACTERISTICS of SALT of ASPARTAME:
Chemically, Salt of Aspartame is a dipeptide methyl ester derived from naturally occurring amino acids.
The molecule contains:
Amino groups
Carboxyl groups
Ester functionality
Aromatic phenyl ring
Salt of Aspartame may hydrolyze under severe processing conditions, especially at elevated temperatures or extreme pH values.
Compared with acesulfame potassium or sucralose, aspartame is less heat-stable and therefore less suitable for prolonged high-temperature baking applications.

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

NUTRITIONAL PROFILE OF SALT OF ASPARTAME:
Salt of 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 ‘Salt of Aspartame’ or 'E951' on ingredient lists.

AVAILABILITY IN FOODS AND BEVERAGES of SALT OF ASPARTAME:
Salt of 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, Salt of Aspartame must be listed in the ingredient statement on the food label.

Several tabletop sweeteners contain Salt of 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 Salt of Aspartame in specially designed recipes available from the manufacturers of these tabletop sweeteners.
Salt of Aspartame tabletop sweeteners may also be added to some recipes at the end of heating to maintain sweetness.

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

CHARACTERISTICS of SALT 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
*Salt of Aspartame requires careful formulation due to instability in heat and long storage under certain conditions

HOW THE BODY HANDLES SALT OF ASPARTAME:
Salt of 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, Salt of 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 Salt of 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 Salt of 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 Salt of Aspartame.
Likewise, a serving of tomato juice provides about 6 times more methanol compared to an equivalent amount of diet beverage with Salt of 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 Salt of Aspartame at 50 mg/kg of body weight/day.
The chart that follows describes the approximate number of servings of various Salt of Aspartame-containing products that an adult and child would need to consume to reach the ADI for Salt of Aspartame.
Salt of Aspartame is an artificial sweetener that was discovered in 1965 and is 180–200 times sweeter than sugar.

Salt of 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.
Salt of Aspartame was initially embraced as a tool to help reduce obesity and support diabetics, offering a sweet fix without the sugar spike.

BENEFITS of SALT of ASPARTAME:
Salt of Aspartame offers several important commercial and technological benefits.
Salt of Aspartame's extremely high sweetness intensity allows manufacturers to use very small quantities, significantly reducing caloric content in final products.
Salt of Aspartame provides a clean taste profile that closely resembles sugar.
Salt of Aspartame also exhibits excellent flavor synergy when combined with other sweeteners such as acesulfame potassium.
Salt of Aspartame contributes very few calories because only tiny amounts are necessary for sweetening.
Another major advantage is Salt of Aspartame's ability to improve the taste of reduced-sugar and sugar-free products without significantly affecting texture or viscosity.
Salt of Aspartame is economically efficient and widely accepted in global food markets.

KEY ASPECTS of SALT OF ASPARTAME:
*Benefits: 
Salt of 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, Salt of 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 Salt of 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 Salt of Aspartame: 
Salt of Aspartame is commonly found in sugar-free sodas, diet products, chewing gum, breakfast cereals, gelatin, pudding, desserts, yogurt, and tabletop sweeteners.

BENEFITS of SALT OF ASPARTAME:
The rapid rise in Salt of Aspartame’s popularity can be attributed to the many benefits Salt of 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 SALT OF ASPARTAME:
Salt of 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.
Salt of 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 Salt of Aspartame should be used as part of a controlled diet rather than a straight swap for sugar.
While assessments suggest that Salt of Aspartame is safe within current intake guidelines, concerns persist.
Salt of 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 Salt of 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.

CHEMISTRY of SALT OF ASPARTAME:
Salt of 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, Salt of 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, Salt of 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 Salt of Aspartame is to use an enzyme from Bacillus thermoproteolyticus to catalyze the condensation of chemically altered amino acids.

This will produce high yields of Salt 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.

PRODUCTS WITH SALT OF ASPARTAME:
Salt of 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 Salt of 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 SALT OF ASPARTAME DIFFERENT FROM SUGAR?
Both Salt of Aspartame and sugar provide sweet taste and contain four calories per gram.
However, Salt of Aspartame is 200 times sweeter than sugar and does not raise blood glucose like sugar does.
Salt of Aspartame’s sweetness compared to sugar means that only a very small amount of Salt 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 Salt of 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.
Salt of 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 SALT OF ASPARTAME:
Salt of Aspartame is a low-calorie sweetener, about 200 times sweeter than sugar, with a similar taste.
Salt of 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).
Salt of 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 Salt of Aspartame is safe for human consumption at current intake levels.

HOW IS SALT OF ASPARTAME BROKEN DOWN IN THE BODY?
When your body processes Salt of 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 SALT OF ASPARTAME:
Salt of 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 Salt of 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 Salt of Aspartame, to lift up a piece of paper.
Torunn Atteraas Garin participated in the development of Salt 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 Salt of 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 Salt of Aspartame studies were minor and did not affect the conclusions, the studies could be used to assess Salt of 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 Salt of Aspartame and brain cancer.
The PBOI concluded Salt of Aspartame does not cause brain damage, but it recommended against approving Salt of Aspartame at that time, citing unanswered questions about cancer in laboratory rats.

In 1983, the FDA approved Salt of 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 Salt of Aspartame, allowing it to be used in all foods.
As of May 2023, the FDA stated that it regards Salt of 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 Salt of 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 Salt of 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 Salt of Aspartame expired beginning in 1987, with the US patent following suit in 1992.

Ajinomoto
In 2004, the market for Salt of Aspartame, in which Ajinomoto, the world's largest Salt of 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 Salt of 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 Salt of 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 Salt of 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 Salt of Aspartame from its packaging.
In November 2009, Ajinomoto announced a new brand name for its Salt of Aspartame sweetener – AminoSweet

PHYSICAL and CHEMICAL PROPERTIES of SALT of ASPARTAME:
Physical State: Solid
Appearance: White crystalline powder
Odor: Odorless
Taste: Very sweet
Sweetness Intensity: Approximately 180–200 times sweeter than sucrose
Solubility in Water: Slightly soluble
Solubility in Ethanol: Slightly soluble
Melting Point: Decomposes around 246–247°C
Density: Approximately 1.35 g/cm³
pH Stability: Most stable at pH 3–5

Heat Stability: Limited heat stability
Hygroscopicity: Low
Vapor Pressure: Negligible
Partition Coefficient (LogP): Approximately -1.1
Topological Polar Surface Area: 92.4 Ų
Hydrogen Bond Donors: 3
Hydrogen Bond Acceptors: 5
Rotatable Bonds: Several flexible bonds
Exact Mass: 294.1216 Da
Optical Activity: Optically active amino acid derivative
Chemical Name: Aspartame

Common Name: Aspartame
CAS Number: 22839-47-0
EC Number: 245-261-3
Molecular Formula: C14H18N2O5
Molecular Weight: 294.30 g/mol
IUPAC Name: L-Aspartyl-L-phenylalanine methyl ester
Food Additive Code: E951
Chemical Type: Artificial sweetener
Appearance: White crystalline powder
Odor: Odorless
Taste: Intensely sweet

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 Ų
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 SALT 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 SALT 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 SALT 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 SALT 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 SALT of ASPARTAME:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed. 
Dry.

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