Is aspartame edible as the question Thank you

In 1981, it was approved by the US FDA for dry-sprinkled food, and in 1983, it was approved for use in more than 100 countries and regions around the world after allowing the preparation of soft drinks, and the sweetness is 200 times that of sucrose. The advantages of aspartame are: (1) High safety, listed as GRAS level (generally recognized as safe) by the United Nations Food Additives Committee, the most thoroughly studied human safety product among all sugar substitutes, and has been successfully used in more than 6,000 products in more than 100 countries around the world for 19 years (2) The sweetness is pure, with a refreshing sweetness very similar to sucrose, no bitter aftertaste and metallic taste, and it is the sweetener that has been successfully developed so far closest to sucrose.

The sweetness of aspartame is 200 times that of sucrose, and only a small amount of it can be used to achieve the desired sweetness, so the use of aspartame as a substitute for sugar in food and beverages can significantly reduce calories and will not cause tooth decay (3) It has a synergistic effect when mixed with sucrose or other sweeteners, such as adding 2% to 3% saccharin, which can obviously cover up the bad taste of saccharin (4) Mixed with flavor, it has excellent synergistic properties, especially for acidic citrus, lemon, pomelo, etc., which can make the fragrance lasting and reduce the amount of aromatics. (5) Protein components, which can be naturally absorbed and decomposed by the human body (1) The stability of acid and heat is poor, and it is easy to hydrolyze to produce bitter phenylalanine or dipyranone in strong acids and alkalis or when heated at high temperatures, and it is not suitable for making bread, biscuits, cakes and other baked foods and high-acid foods at a temperature of 150 (2) Because aspartame can be decomposed into phenylalanine, aspartic acid and methanol under the action of human gastrointestinal enzymes, it is not suitable for phenylketonuria patients, and it is required to indicate on the label that "phenylketonuria patients should not use" of warnings. China was approved for application in food in 1986, and is commonly used in dairy products, candy, chocolate, gum candy, table sweeteners, health foods, pickles and cold drink products.

If you eat less, it's not a big problem, but if you eat it often, it's not good, and additives are not always a good thing.

It can be eaten and also helps**

Aspartame is an artificial food additive.

Aspartame is a food sweetener that can increase the sweetness of food, which will be added to many foods, and this is a sweetener that can be used for patients with diabetes and obesity, but you must pay attention to the amount when adding.

Discovery of Aspartame:

Aspartame was discovered in 1965. The chemist is at work. While synthesizing an anti-ulcer drug, he accidentally licked his finger and discovered that aspartame had a sweet taste.

Because aspartame is about 200 times sweeter than ordinary sugar, and contains fewer calories than ordinary sucrose; One gram of aspartame has about 4 kilocalories.

However, the amount of aspartame required to make people feel sweet is so small that the calories contained in it are negligible, so it is widely used as a substitute for sucrose. The taste of aspartame is different from that of regular sucrose.

Compared with sugar, the sweetness of aspartame can be delayed and lasted for a longer period of time, but some consumers find it unacceptable, so some consumers do not prefer to use sugar substitutes. If acesulfame is mixed with aspartame, the resulting taste may be more sugar-like.

Aspartame is a non-carbohydrate artificial sweetener.

At room temperature, it is a white crystalline powder. Sold in Japan under the name " .

Because aspartame is high in sweetness and low in calories, it is mainly added to beverages, vitamin lozenges or chewing gum instead of sugar.

Many diabetics and ** people use aspartame as a substitute for sugar. However, because high temperature will decompose it and lose its sweetness, aspartame is not suitable for cooking and hot drinks.

It is a natural functional oligosaccharide, which does not cause tooth decay, has pure sweetness, low hygroscopicity, and has no stickiness.

It will not cause a significant increase in blood sugar and is suitable for diabetics.

China stipulates that it can be used for cakes, biscuits, bread, prepared wine, ice cream, popsicles, beverages, candies, and the dosage is according to the normal production needs.

I'm asking the teacher who guesses dumplings in the cave of life masters. Aspartame is an artificial sweetener with the chemical name of methyl aspartylphenylalanine, which is considered by the food industry as a sweetener to replace sucrose. Since the 80s of the last century, aspartame has been widely used in various food and beverage products such as non-bent sugar drinks, chewing gum, yogurt, etc.

To date, the use of aspartame in food has been licensed in nearly 100 countries around the world, but there has been controversy over the health effects of aspartame for decades.

Aspartame, scientific name aspartylphenylalanine methyl ester, is an artificial sweetener. Its sweetness is about 200 times that of sucrose, but it is very low in calories, so it is often used as a sweetener to replace sugar in sedan cars. In food and beverage processing, the use of aspartame can provide sweetness while reducing caloric intake.

However, it is important to note that aspartame may have allergies or adverse effects in some people. Some people may be sensitive to aspartame and may experience uncomfortable symptoms such as headaches, chest tightness, nausea, etc. In addition, certain populations such as pregnant women, lactating women, and phenylketonuria patients need to be used with caution.

Overall, aspartame is a low-calorie artificial sweetener that is commonly used in sugar-substituted foods and bura beverages. However, individuals may react differently to it, so judgment and caution are required when using it according to individual circumstances and health conditions.

Aspartame, whose scientific name is aspartylphenylalanine methyl ester, is an important sweetener. It is widely used in pharmaceutical processing and food processing, and safety is very important. Although some sweeteners on the market have been replaced by sweeteners with relatively high safety such as aspartame chili and glucose syrup, they are still widely used, especially excessive use, which may affect people's life safety.

Aspartame exists in the form of white powder at room temperature, which is a natural functional oligosaccharide, with high sweetness, not easy to deliquescent, and does not cause tooth decay, and can be eaten by people with diabetes and sleepiness. Aspartame can be added as a sugar substitute in beverages, pharmaceutical products or sugar-free chewing gum because of its very low calorie and high sweetness.

Aspartame is an artificial seasoning that is commonly used in the flavoring of preserved fruit drinks.