| History | discovered in 1965 by James Schlatter at G.D. Searle |
| Synthesis | Aspartame is a dipeptide made up of the amino acids L-aspartic acid and L-phenylalanine as methyl ester. It is synthesised by bonding the two amino acids with subsequent esterification. |
| Sensoric features/sweetening power | tastes like sugar and has no bitter aftertaste
is approximately 200 times sweeter than sugar |
| Characteristics |
| physiological | in the body it splits up into its components and so is unsuitable for people with phenylketonuria
it is not completely calorie-free as it is made of elements of protein (4 kcal); but because of its low dose it is of no importance
toothfriendly and suitable for diabetics |
| technical | white, crystalline, odourless powder
not very thermostable and so often used in combination with Acesulfame K
can lose its sweetening power with lengthy storage
enhances and intensifies flavours |
| ADI value | 40 mg per kg of body weight |
| Fields of application | table-top sweeteners (tablets, spoon-for-spoon powders and liquid sweeteners)
water- and milk-based drinks
puddings, desserts
ice cream and frozen desserts
sweets, chocolate
muesli, cornflakes, cereals
chewing gum
canned fruits
marinades, sauces, delicacies
toothpaste, mouthwash
multivitamin preparations
pharmaceuticals |
