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Aspartame

Historydiscovered in 1965 by James Schlatter at G.D. Searle
SynthesisAspartame 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 powertastes like sugar and has no bitter aftertaste
is approximately 200 times sweeter than sugar
Characteristics
physiologicalin 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
technicalwhite, 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 value40 mg per kg of body weight
Fields of applicationtable-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

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Aspartame