Aspartam, Properties, Activities and Its Application in the Food Industry

Abstract

Many of the sweeteners are randomly discovered and have virtually nothing to do with the sugar molecule, but they can bind to the same receptors that are responsible for the taste and the population to create a sense of sweetness. Increased use of sweeteners can create an excessive amount of sweet foods, or unconsciously increase the intake of carbohydrates in the body. Aspartame is one of the most used sweeteners. Aspartame is a methyl ester dipeptide consisting of aspartic acid and phenyalanine. It is encountered in two shapes a and shape b, of which the shape a is sweet. Aspartame is about 200 times more sweetened than sucrose. The use of aspartame is widely approved in foodstuffs. Aspartame is the subject of numerous scientific research both in terms of its structure and its carcinogenicity. In this paper, the structure of aspartame will be described in detail, its properties, and its application as a food additive.