Aspartame is a non-carbohydrate artificial sweetener.

It is a white crystalline powder at room temperature. It is sold in Japan under the name "Asura Tetra".

Because aspartame has a high sweetness and low calories, it is mainly added to drinks, vitamin tablets or chewing gum to replace sugar.

Many diabetics and people trying to lose weight use aspartame as a sugar substitute. However, aspartame is not suitable for cooking and hot drinks because high temperatures will cause it to decompose and lose its sweetness.

It is a natural functional oligosaccharide that does not cause dental caries, has pure sweetness, low hygroscopicity and no stickiness.

It will not cause a significant increase in blood sugar and is suitable for diabetics.

Our country stipulates that it can be used in pastries, biscuits, bread, prepared wine, ice cream, popsicles, beverages, candies, and the dosage is based on normal production needs.

Extended information:

The advantages of aspartame are as follows:

(1) Safety is clear, and it is listed as GRAS by the so-called United Nations Food Additives Committee Grade (generally recognized as safe), it is the product with the most thorough research on human safety among all sugar substitutes. It has 19 years of successful use experience in more than 6,000 products in more than 100 countries around the world.

(2) The sweetness is pure, with a refreshing sweetness that is very similar to sucrose, without bitter aftertaste and metallic taste. It is the sweetener with a sweetness closest to sucrose that has been successfully developed so far.

Aspartame is 180 times sweeter than sucrose. Only a small amount is needed to achieve the desired sweetness in applications. Therefore, using aspartame to replace sugar in food and beverages can significantly Lowering the heat does not cause tooth decay.

(3) It has a synergistic effect when mixed with sucrose or other sweeteners. For example, adding 2 to 3% of saccharin to saccharin can obviously cover up the bad taste of saccharin.

(4) Mixed with flavors, it has excellent synergy, especially for acidic citrus, lemon, grapefruit, etc., which can make the fragrance last longer and reduce the amount of fragrance.

(5) Protein components can be naturally absorbed and decomposed by the human body.

Disadvantages

(1) Thermal stability to acids and alkalis is poor, and it is easily hydrolyzed in strong acids and alkalis or when heated at high temperatures, producing bitter phenylalanine or Bisulfone is not suitable for making bread, biscuits, cakes and other baked goods and high-acid foods at a temperature of >150°C.

(2) Because aspartame can be decomposed into phenylalanine, aspartic acid and methanol under the action of human gastrointestinal enzymes, it is not suitable for patients with phenylketon aciduria and is required to be included in the label There is a warning on it stating "It should not be used by patients with phenylketonuria".

China approved its use in food in 1986. It is commonly used in dairy products, candies, chocolates, gums, table sweeteners, health foods, pickles and cold drink products.

Reference: Aspartame-Baidu Encyclopedia