What is aspartame?

Aspartame is a non-carbohydrate artificial sweetener.

At room temperature, it is a white crystalline powder. It is sold in Japan under the name "ァスパルテム".

Because of its high sweetness and low calorie, aspartame is mainly added to beverages, vitamin buccal tablets or chewing gum instead of sugar.

Many diabetics and dieters use aspartame as a sugar substitute. But aspartame is not suitable for cooking and hot drinking, because it will decompose at high temperature and lose its sweetness.

It is a natural functional oligosaccharide with no dental caries, pure sweetness, low hygroscopicity and no stickiness.

Does not cause obvious increase of blood sugar, and is suitable for diabetic patients.

China's regulations can be used for cakes, biscuits, bread, mixed wine, ice cream, popsicles, drinks and sweets, and the dosage is according to the needs of normal production.

Extended data:

The advantages of aspartame are as follows:

(1) has clear safety, and it is classified as GRAS level (recognized as safe) by the so-called United Nations Food Additives Committee. It is the product with the most thorough research on human safety among all sugar substitutes, and has been successfully used in more than 6,000 products in more than 0/00 countries around the world 19 years.

(2) Pure sweetness, refreshing sweetness very similar to sucrose, no bitter aftertaste and metallic taste. So far, a sweetener with the sweetness closest to sucrose has been successfully developed.

The sweetness of aspartame is 180 times that of sucrose, and only a small amount is needed to achieve the ideal sweetness when applied. Therefore, using aspartame instead of sugar in food and beverage can significantly reduce calories and will not cause dental caries.

(3) It has synergistic effect when mixed with sucrose or other sweeteners. If 2% ~ 3% is added to saccharin, the bad taste of saccharin can be obviously covered up.

(4) When mixed with essence, it has excellent synergy, especially for acidic citrus, lemon, grapefruit and so on. , can make the fragrance lasting and reduce the amount of fragrance.

(5) protein can be naturally absorbed and decomposed by human body.

disadvantaged

(1) has poor thermal stability to acid and alkali, is easy to hydrolyze in strong acid and alkali or when heated at high temperature, and produces bitter phenylalanine or diketone, so it is not suitable for producing baked food and high-acid food such as bread, biscuits and cakes with temperature >: 150℃.

(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 phenylketonuria, so it is required to indicate the warning that "patients with phenylketonuria are not suitable for use" on the label.

China approved the application in food in 1986, which is commonly used in dairy products, candy, chocolate, chewing gum, table sweetener, health food, pickled products and cold drinks.

References:

Aspartame-Baidu Encyclopedia