Aspartame is an artificial, non-saccharide sweetener used as a sugar substitute in some foods and beverages. source
Aspartame is an artificial, non-saccharide sweetener used as a sugar substitute in some foods and beverages.
In the European Union, it is codified as E951. source
In the European Union, it is codified as E951.
Aspartame is a methyl ester of the aspartic acid/phenylalanine dipeptide. source
Aspartame is a methyl ester of the aspartic acid/phenylalanine dipeptide.
Aspartame was first sold under the brand name NutraSweet. source
Aspartame was first sold under the brand name NutraSweet.
Aspartame was first synthesized in 1965, and the patent expired in 1992. source
Aspartame was first synthesized in 1965, and the patent expired in 1992.
Aspartame is a methyl ester of the dipeptide of the natural amino acids L-aspartic acid and L-phenylalanine. source
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. source
Under strongly acidic or alkaline conditions, aspartame may generate methanol by hydrolysis.
Aspartame is approximately 200 times sweeter than sucrose (table sugar). source
Aspartame is approximately 200 times sweeter than sucrose (table sugar).
Due to this property, even though aspartame produces four kilocalories of energy per gram (17 kJ/g) when metabolized. source
Due to this property, even though aspartame produces four kilocalories of energy per gram (17 kJ/g) when metabolized.
The quantity of aspartame needed to produce a sweet taste is so small that its caloric contribution is negligible. source
The quantity of aspartame needed to produce a sweet taste is so small that its caloric contribution is negligible.
The taste of aspartame and other artificial sweeteners differs from that of table sugar in the times of onset and how long the sweetness lasts. source
The taste of aspartame and other artificial sweeteners differs from that of table sugar in the times of onset and how long the sweetness lasts.
Though aspartame comes closest to sugar's taste profile among approved artificial sweeteners. source
Though aspartame comes closest to sugar's taste profile among approved artificial sweeteners.
Like many other peptides, aspartame may hydrolyze (break down) into its constituent amino acids under conditions of elevated temperature or high pH. source
Like many other peptides, aspartame may hydrolyze (break down) into its constituent amino acids under conditions of elevated temperature or high pH.
Reviews have found no association between aspartame and cancer. source
Reviews have found no association between aspartame and cancer.
