Aspartame is a compound of the enamino acid called aspartic acid and is a form of phenylalanine, which is used as a ________.

Key Points

• Aspartame is widely used as a low-calorie artificial sweetener, providing the sweetness of sugar without the associated calories.
• It is approximately 200 times sweeter than sucrose (table sugar), allowing for much smaller quantities to be used.
• Aspartame is commonly found in a variety of sugar-free and diet foods and beverages, including soft drinks, gum, and desserts.
• It is approved by numerous health authorities, including the US Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), as safe for consumption within established guidelines.

Additional Information

• Aspartame:
  • Aspartame is a methyl ester of the dipeptide formed from the amino acids aspartic acid and phenylalanine.
  • It is metabolized in the body into its components: aspartic acid, phenylalanine, and methanol, which are then used or excreted by the body.
  • Aspartame is sensitive to heat and may lose its sweetness when exposed to high temperatures for prolonged periods, making it unsuitable for baking.
  • People with the genetic disorder phenylketonuria (PKU) must avoid aspartame because their bodies cannot metabolize phenylalanine properly, which can lead to harmful levels in their bodies.
• Food Preservatives:
  • Food preservatives are substances added to food to prevent spoilage, microbial growth, and oxidation.
  • They help extend shelf life and maintain the quality and safety of food products.
  • Common preservatives include salt, sugar, vinegar, and chemical additives like sodium benzoate and potassium sorbate.
• Cleaning Agents:
  • Cleaning agents are substances used to remove dirt, stains, and impurities from surfaces.
  • They include detergents, soaps, disinfectants, and solvents.
  • Proper use of cleaning agents is essential for maintaining hygiene and preventing the spread of germs and infections.
• Fat Emulsifiers:
  • Fat emulsifiers are substances that help mix fats and oils with water to form stable emulsions.
  • They are commonly used in food products like mayonnaise, salad dressings, and ice cream to improve texture and consistency.
  • Common emulsifiers include lecithin, mono- and diglycerides, and polysorbates.