aspartaattin

Aspartame, commonly known by its brand name **NutraSweet** or **Equal**, is an artificial non-nutritive sweetener widely used as a sugar substitute in food and beverages. Chemically classified as an alkyl ester, it is derived from two amino acids: phenylalanine and aspartic acid. The compound was first synthesized in 1965 by James M. Schlatter, a researcher at the pharmaceutical company G.D. Searle, while testing an anti-ulcer drug. Its sweetening properties were discovered by accident when he licked his finger after handling the compound.

Aspartame is approximately 180–200 times sweeter than sucrose (table sugar), allowing for minimal quantities to achieve the same level of sweetness. It is commonly used in diet sodas, chewing gum, baked goods, and pharmaceuticals to reduce calorie intake without compromising taste. Due to its instability at high temperatures, aspartame is primarily used in cold or room-temperature applications rather than in cooking or baking.

The safety of aspartame has been a subject of ongoing debate. Regulatory agencies, including the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), and World Health Organization (WHO), have approved its use under specific conditions, citing extensive research on its metabolic breakdown into phenylalanine, methanol, and other byproducts. However, some studies and advocacy groups have raised concerns about potential long-term health effects, such as headaches, neurological issues, or metabolic disorders, particularly in individuals with phenylketonuria (PKU), a genetic disorder that impairs phenylalanine metabolism.

Aspartame is classified as a methyl ester and hydrolyzes into its constituent amino acids in the body. Its metabolism is generally considered safe for most healthy individuals, but those with PKU must avoid it entirely due to the risk of accumulating toxic levels of phenylalanine. The compound is also subject to degradation in the presence of moisture and heat, which can reduce its sweetening efficacy over time.