ASPARTAME
Introduction
Aspartame is an artificial sweetener, which is an amino acid dipeptide derivative. It was discovered by chemists in 1965 when developing ulcer drugs. It has the advantages of low dosage, high sweetness , good taste, can improve the flavour of citrus and other fruits, reduce calories, no caries, and lower toxicity than artificial synthetic sweeteners such as saccharin.
Chemical properties
White crystalline powder, odourless, strong sweetness, pure sweetness, sweetness 100~200 times that of sucrose Melting point 235℃ (decomposition). It has the general properties of amino acids. It is stable under dry conditions or in the range of Ph value of 2 to 5. It can be hydrolysed to produce monomer amino acids in a strong acidic aqueous solution.
USE
Aspartame is a synthesis of L-aspartic acid and L-phenylalanine. The dipeptide can be completely absorbed and metabolised by the human body. It is non-toxic and harmless, safe and reliable. The taste is pure and cool. It tastes like sucrose, but the sweetness is 200 times that of sucrose, and the calorie is only 1/200 of sucrose. Regular eating does not produce teeth, does not affect blood sugar, and does not cause obesity, hypertension Chemicalbook, coronary heart Sickness. It is widely added to various foods, by-products and all kinds of soft and hard drinks, and more than 4,000 varieties of aspartame have been used. It can be used as a food additive and a nutritious sweetener with high sweetness.
