Application of Aspartame

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Application of Aspartame

2023-08-11

Aspartame, whose scientific name is aspartate phenylalanine methyl ester and chemical formula is C14H18N2O5, exists as white powder at room temperature. It is a natural functional oligosaccharide with high sweetness, no deliquescence and no caries. It is edible for diabetes patients. Aspartame, due to its extremely low calorie content and high sweetness, can be added as a sugar substitute in beverages, pharmaceutical products, or sugar free chewing gum. The calorie content of aspartame is about 16.75kJ/g, and 2.8mg/dl aspartame can make people feel sweet, so the heat generated by a small amount of aspartame can be ignored.
Aspartame has a refreshing, sucrose like sweetness, and does not have the bitter or metallic aftertaste typically found in artificial sweeteners, which is an important advantage of it.
In food and soft drinks, the sweetness of aspartame is usually 180-220 times that of sucrose. Overall, the relative sweetness of aspartame is negatively correlated with the sucrose concentration of the control substance, and varies with different aroma systems, pH, taste temperature, and sucrose or other sugar concentrations.
Flavor enhancement characteristics
Aspartame has a synergistic effect on the flavor of certain foods and beverages, especially on acidic fruit flavors. The sensory evaluation suggests that it has a better synergistic effect on natural fragrances than synthetic fragrances. When applied to certain foods, this flavor enhancing characteristic can reduce the use of aspartame and also meet certain special needs of products such as chewing gum. The duration of the sweet taste of chewing gum using aspartame is four times longer than that of using sucrose. When mixed with some slightly less sweet sweeteners or some salts, aspartame can easily change its lingering sweetness characteristics and taste. This must be noted when preparing food.
Synergistic effects
Aspartame can be mixed with strong sweeteners or carbohydrate sweeteners, further expanding its application range. When aspartame is mixed with carbohydrate sweeteners such as sucrose, fructose, or glucose, the energy of the product decreases significantly while the sweetness remains unchanged. When aspartame is mixed with strong sweeteners such as saccharin, cyclamate, acesulfame, or stevia, the product sometimes has a slightly bitter taste. This can be improved by increasing the proportion of aspartame in the mixture, and the degree of improvement increases with the proportion of aspartame. The synergistic effect of mixed sweeteners is related to the proportion of each component sweetener and the food ingredient system.

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