ASPARTAME

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LINKS to Top

http://www.diabetes.org/
American Diabetes Association Statement Regarding Aspartmae

http://www.holisticmed.com/aspartame/
Aspartame (Nutrasweet) Toxicity Info Center Has links to information regarding the toxicity of aspartame.

http://www.chemcases.com/nutra/nutra1.htm#map
ChemCases.com is an extensive case study of nutrasweet including concept map, biomolecular concepts, physical-chemical concepts, food additive, case study and other information.

http://ificinfo.health.org/
Everything You Need to Know About Aspartame

http://www.fda.gov/bbs/topics/ANSWERS/ANS00772.html
FDA Talk Paper on Aspartame

http://www.nutrasweet.com/
Nutrasweet has myths, Q&A, recipe box, technical information and links to food information. History and other information is also available.

http://www.foodnavigator.com/news/ng.asp?n=61338&m=1FNE718&c=xelpxisunephvww
Food navigator.com has an article on EFSA scientists to review aspartame studies.

http://web.mit.edu/newsoffice/tt/1998/sep16/aspartame.html
Study affirms safety of aspartame. is the report.

INFORMATION to Top

This is an o-methyl ester. In liquids and under certain conditions of moisture, temperture, and pH, the ester bond is hydrolyzed, forming the dipeptide aspartylphenylalanine and methanol. Because it is a dipeptide it has 4 kcal/g. It provides sweetness and cannot impart the other physical properties to foods. It does the following

Sweetens food to taste virtually the same as sugar-sweetened counterparts.
Reduces calories as much as 95%
Intensifies and extends flavors, particularly fruit flavors.
Avoids nutrient dilution
Can be combined with sugars and artificial sweeteners.

One of the major products that uses aspartame is the brand name NutraSweet. The company indicates that their product has flavor and taste profiles similar to that of sugar. NutraSweet is approximately 160-220 times sweeter than sugar. This high sweetness intensity permits foods made with NutraSweet to be dramatically reduced in calories (as much as 95%).
Fischer Structure Haworth

Sources of Data

Modified from Matthews, Ruth H., Pamela R. Pehrsson, and Mojgan Farhat-Sabet. 1987. Sugar Content of Selected Foods: Individual and Total Sugars. United States Department of Agriculture, Human Nutrition Information Service. Home Economics Research Report Number 48.

Advantages:

  • allows for development of no-sugar-added or reduced-sugar baked goods.
  • May enhance or extend selected fruit flavors.
  • Available in encapsulated form for baked products where pH is a factor.
  • Provides sweetness at low concentrations.
  • Noncariogenic

Uses: baked products, baking mixes, cereals, cookie fillings, confections, frostings (glazes & toppings), frozen fillings, frozen cheesecakes.

Contact Company:
The NutraSweet Co.
601 E. Kensington Rd.
Mount Prospect, IL. 60056-1300
Voice: 708/506-4267
FAX: 708/506-4345.

Updated: Sunday, March 30, 2008.

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