Aspartame, commonly known as sweetener, is synthesized from the condensation of L-aspartic acid and L-phenylalanine methyl ester hydrochloride. The chemical name is aspartame phenylalanine methyl ester. Its sweetness is 180 times that of sucrose. Its sweetness is very similar to that of granulated sugar, and it has a refreshing feeling without bitter or metallic taste. The pH value of 0.8% aqueous solution is 4.5-6. Prolonged heating or high temperatures can cause damage. It is unstable in aqueous solution and easily decomposes and loses its sweetness. It is relatively stable at low temperatures and with a pH value of 3 to 5. It is ideal for ready-to-use or used in frozen foods. [1]

Sweetener was discovered in 1965. Developed and patented by Seark Company of the United States, it was approved by the U.S. Food and Drug Administration (FDA) as a food additive in 1974. Sweetener is non-toxic, low in heat, high in sweetness, non-obesity, does not cause dental caries, and does not cause cardiovascular disease. It is widely used due to its advantages and has been included in the 22nd edition of the United States Pharmacopeia and the United States Pharmacopoeia for Food Chemistry (1983). Its synthetic route is simple and clear.