Aspartame
Aspartame
Aspartame (/əˈspɑːrteɪm/, US also /əˈspɑːrtəm/) is an artificial non-saccharide sweetener used as a sugar substitute in some foods and beverages.
Etymology
The word "aspartame" derives from the names of the two amino acids from which it is made, aspartic acid and phenylalanine.
History
Aspartame was discovered in 1965 by James M. Schlatter, a chemist working for G.D. Searle & Company. Schlatter had synthesized aspartame in the course of producing an anti-ulcer drug candidate. It was approved for use in food products by the U.S. Food and Drug Administration (FDA) in 1981.
Chemical Composition
Aspartame is a methyl ester of the dipeptide of the natural amino acids L-phenylalanine and L-aspartic acid. Under strongly acidic or alkaline conditions, aspartame may generate methanol by hydrolysis. Under more severe conditions, the peptide bonds are also hydrolyzed, resulting in free amino acids.
Health Effects
While health concerns have been raised about aspartame due to its metabolites, reviews have found no consistent evidence to support these concerns. The European Food Safety Authority (EFSA) concluded in its 2013 re-evaluation that aspartame and its breakdown products are safe for human consumption at current levels of exposure.
Related Terms
- Phenylketonuria: A rare genetic disorder that prevents a body from breaking down phenylalanine, which can be supplied by aspartame.
- Amino Acid: Aspartame is a dipeptide of the amino acids phenylalanine and aspartic acid.
- Artificial Sweetener: Aspartame is a type of artificial sweetener, used as a sugar substitute.
- Sugar Substitute: A food additive that provides a sweet taste like that of sugar while containing significantly less food energy.
External links
- Medical encyclopedia article on Aspartame
- Wikipedia's article - Aspartame
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