Aspartame is a food additive??? Is eating too much bad for your body?

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Aspartame is a food additive that acts as an important sweetener.

The chemical name of aspartame is L-aspartyl-L-phenylalanine methyl ester (APM), also known as sweetener, proteos, asparta, slow reed, aspartine sweetene, tenennose, etc.

Aspartame has a refreshing, sucrose-like sweetness, and it doesn't have the bitter or metallic aftertaste that artificial sweeteners typically have, which is a very important advantage.

In foods and soft drinks, aspartame is typically 180-220 times sweeter than sucrose. Overall, the relative sweetness of aspartame was inversely correlated with the sucrose concentration of the control and varied with different aroma systems, pH, tasting temperature, and concentration of sucrose or other sugars.

It is widely used in pharmaceutical processing and food processing, and its safety is very important. Although some sweeteners on the market have been replaced by sweeteners with relatively high safety such as aspartame syrup, they are still widely used, especially excessive use, which may affect people's life safety.

However, the stability of acid and heat is poor, and it is easy to hydrolyze to produce bitter dipyridone in strong acids and alkalis or when heated at high temperatures, which is not suitable for making bread, biscuits, cakes and other baked foods and high-acid foods at a temperature of 150, in addition, because aspartame can be decomposed into aspartic acid and methanol under the action of human gastrointestinal enzymes, it is not suitable for phenylketonuria patients, which is its disadvantage.

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Hello <> dear, aspartame is an artificial sweetener. Its chemical name is aspartic phenylalanine methyl ester, which was discovered by chemists in 1965 when developing ulcer drugs, and is about 200 times sweeter than ordinary cane. Despite its strong sweetness, aspartame has almost zero calories and does not have a bitter taste like saccharin, so it is considered by the food industry as a sweetener to replace sucrose.

Main uses of aspartame: Aspartame was approved by the U.S. Food and Drug Administration (FDA) in 1974 as a sweetener and additive in a variety of foods. In Europe, aspartame was added to food in 1994 as a substitute for sucrose.

So far, the use of aspartame in food has been licensed in nearly 100 countries and regions such as the United Kingdom, Spain, France, Italy, Denmark, Germany, Australia and New Zealand, and is mostly used in sugar-free beverages, chewing gum, yogurt and other products. <>

Aspartame (C14H18N2O5) is a non-carbohydrate artificial sweetener with the chemical name L-asparterin-L-phenylalanine methyl ester. It is widely used as a sweetener in foods, especially in foods and beverages that require low calories or sugar. Aspartame is about 200 times sweeter than sucrose, but not 200 times as sucrose, so it is widely used in food production.

Aspartame is included in the Chinese Pharmacopoeia 2010 Edition, Part II, page 1199, and is also included in the United States Pharmacopoeia and the European Pharmacopoeia. It is coded internationally as E951. Aspartame exists in powder form, with a melting point of 248-250 and a rejection rate of .

Overall, aspartame is a safe food additive that is widely used in a variety of foods and beverages to provide sweetness and low calorie characteristics. However, an overdose of anything can have effects on the body, so it is safe to use aspartame within normal use, but excessive consumption can be harmful to the body.

Aspartame is an artificial sweetener that is mostly used in sugar-free drinks, chewing gum, yogurt, etc.