Aspartaami

Aspartaami, known in English as aspartame, is a widely used artificial sweetener. It is a non-sugar sweetener about 200 times sweeter than sucrose and provides negligible calories. Chemically, it is the methyl ester of the dipeptide L-phenylalanine/L-aspartic acid (L-Asp-L-Phe-OMe). Because of its potency, only small amounts are needed to achieve sweetness. It is not heat-stable and can lose sweetness when exposed to prolonged heating.

Aspartame is hydrolyzed in the gut to phenylalanine, aspartic acid and methanol. The formulation is considered safe for the general population when consumed within established acceptable daily intake (ADI) limits. Because it contains phenylalanine, products containing aspartame are restricted for people with phenylketonuria (PKU); many jurisdictions require labeling such as a warning that the product contains phenylalanine.

Regulatory status: aspartame has been approved by major food safety authorities, including the U.S. FDA and EFSA, and is permitted in many countries with use limits. The ADI is commonly cited as about 40–50 mg per kilogram of body weight per day, depending on the authority. Extensive reviews have found no consistent evidence of carcinogenicity or other major health risks at allowed levels, though some individuals report headaches or intolerance.

Usage: aspartame is used in beverages, dairy products, baked goods and confections, often in diet or zero-calorie products. It is not ideal for high-temperature baking because of heat sensitivity.

History: first synthesized in 1965 and approved for general use by the FDA in 1981.