Aspartame zwitterion is a dipeptide zwitterion resulting from transfer of a proton from the carboxy to the amino group of aspartame; major species at pH 7.3. It is a tautomer of an aspartame.
SolubilityThe solubility of aspartame in water is dependent on pH and temperature, the maximum solubility is reached at pH 2.2 (20 mg/mL at 25 °C) and the minimum solubility at pH 5.2 (pHi) is 13.5 mg/mL at 25 °C.
Melting Point · 2 items
about 190 and 245-247
246.5 °C
Physical DescriptionSolid
Physicochemical properties
Melting point
242 · 242-248 °C
alpha
15.5 · 15.5 º (c=4, 15N formic acid)
Boiling point
436.08 °C · 436.08°C (rough estimate)
Density
1.2051 · 1.2051 (rough estimate)
refractive index
14.5 ° · 14.5 ° (C=4, 15mol/L Formic Acid)
storage temp.
2 · 2-8°C
solubility
Sparingly soluble or slightly soluble in water and in ethanol (96 per cent), practically insoluble in hexane and in methylene chloride.
Safety & regulation
Safety information is for reference only and does not replace the supplier’s Safety Data Sheet (SDS), applicable regulations, or professional assessment.
Safety data
PPE
Eyeshields, Gloves, type N95 (US)
wgk
2
tsca
TSCA listed
rtecs
WM3407000
hs_code
29242990
Toxicity
TDLo orl-wmn: 3710 mg/kg:SKN AIMEAS 104,207,86
Signal word
Warning
Symbol(GHS)
GHS07
safety_code
22-24/25
Storage Class
11 - Combustible Solids
Hazard statements
H315-H319-H335
Precautionary statements
P280-P304+P340-P305+P351+P338
Hazardous Substances Data
22839-47-0(Hazardous Substances Data)
Chemistry & industry
Pharmacology
Pharmacodynamics · 1 item
Aspartame (L-alpha-aspartyl-L-phenylalanine methyl ester) is a low-calorie sweetener used to sweeten a wide variety of low- and reduced-calorie foods and beverages, including low-calorie tabletop sweeteners. Aspartame is composed of two amino acids, aspartic acid and phenylalanine, as the methyl ester. Aspartic acid and phenylalanine are also found naturally in protein containing foods, including meats, grains and dairy products. Methyl esters are also found naturally in many foods such as fruits and vegetable and their juices. Upon digestion, aspartame breaks down into three components (aspartic acid, phenylalanine and methanol), which are then absorbed into the blood and used in normal body processes. Neither aspartame nor its components accumulates in the body. These components are used in the body in the same ways as when they are derived from common foods.
Mechanism of Action180 to 200 times sweeter than sucrose, it is metabolized as a protein and its subsequent amino-acids used up in there respective mechanisms.
Biological Half-LifeAt room temperature, aspartame is most stable at pH 4.3, where its half-life is nearly 300 days. At pH 7, its half-life is shortened to only a few days.
Metabolism/Metabolites · 1 item
Approximately 10% of aspartame (by weight) is broken down into methanol in the small intestine. Most of the methanol is absorbed and quickly converted into formaldehyde. Approximately 50% of aspartame (by weight) is broken down into phenylalanine. Approximately 40% of aspartame (by mass) is broken down into aspartic acid.
Absorption, Distribution and ExcretionAbsorbed in the small intestine, aspartame is metabolized and absorbed very quickly.
Tissue LocationsBrain
Applications · 10 items
Uses1.Asparagus sweet is artificial synthesis of low calorie sweeteners, often used with sugar or other sweeteners. It can be used for all kinds of food, according to the production need to use, the general dosage is 0.5g/kg. 2.It Is used as a food additive, high sweetness nutritive sweeteners. 3.Non nutritive sweeteners. Flavoring agents. 4.According to China GB2760-90 provisions for all kinds of food, the maximum amount of use as normal production needs. According to the FAO/WHO (1984) provisions for sweets, dosage of 0.3%, 1.0% gum, beverage 0.1%, 0.5% of breakfast cereals, and used for the preparation of diabetes, hypertension, obesity, cardiovascular patients with low sugar, low calorie health food, dosage depends on the need to set. Can also be used as a flavor enhancer. Aspartame is a L-aspartic acid and L-phenylalanine (body needed nutrients) two peptide synthesis, can be completely absorbed by the human body metabolism, non-toxic harmless, safe and reliable, cool and refreshing taste like sugar, but is 200 times sweeter than sucrose, the heat is only 1/200 sucrose, eat no gingivae that does not affect the blood glucose, obesity, hypertension, coronary heart disease. The World Health Organization (WHO) and the United Nations Food and Agriculture Organization (FAO) identified as A (1) level of sweetener, has been in the world more than 130 countries and regions approved for use. Widely added in a variety of food, non-staple food and all kinds of hard and soft drinks, the use of aspartame has more than 4000 kinds of varieties. Can be used as food additives, high sweetness sweeteners with nutrition. Packing: 25 kg fibreboard drum, lined with plastic bag.
DescriptionAspartame is a synthetic non-caloric sweetener that is metabolized to phenylalanine, aspartic acid, and methanol in the gut. Aspartame (80 mg/kg per day for 90 days) increases plasma alanine aminotransferase (ALT) and aspartate aminotransferase (AST) activity, induces hepatocyte degeneration and leukocyte infiltration in the liver, and reduces hepatic levels of reduced glutathione (GSH), oxidized glutathione (GSSG), and γ-glutamylcysteine (γ-GC) in mice. Formulations containing aspartame have been used as sweetening agents and flavor enhancers in foods and beverages.
DescriptionAspartame is the most popular artificial sweetener in the United States. It is sold as sweeteners such as NutraSweet and Equal, but it is also incorporated into thousands of food products.
HistoryAspartame was discovered accidentally in 1965 during a search for drugs to treat gastric ulcers. James M. Schlatter, an organic chemist working for G. D. Searle & Company, was using aspartyl-phenylalanine methyl ester (aspartame) in a synthesis procedure and inadvertently got some of the compound on his hands.
UsesThe chemical name for aspartame is L-aspartyl-L-phenylalamine methyl ester. It is a white crystalline powder and is about 200 times as sweet as sucrose. It is noted for a clean, sweet taste that is similar to that of sucrose. Aspartame is the most widely used artificial sweetener in the world. It was approved by the FDA for use in the USA in 1981, and now is approved for use in several other countries of the world. One of the drawbacks of aspartame is its instability to heat and acid. Under acidic conditions aspartame slowly hydrolyzes leading to a loss of sweetness, chemical interaction, and microbial degradation. The shelf life of the aspartame-sweetened products with high water content is limited to about 6 months, after which it breaks down into its constituent components and loses its sweetening abilities. At elevated temperatures, solid aspartame slowly releases methanol to form aspartyl phenylalamine and the dioxopiperazine. This reaction is especially favored at neutral and alkaline pH values. Because of this reason, aspartame cannot be used in hot baking foods. Another disadvantage of aspartame was noticed in the human digestive system. When the body ingests aspartame, it breaks down into its three constituent components: phenylalamine, aspartate, and methanol. The phenylalamine and aspartate are handled by enzymes in the stomach and in the small intestine, while the methanol is transported to the liver for detoxification. The metabolism of phenylalamine requires an enzyme that is not produced by a small proportion of the population having a genetic disorder called phenyl keton uria (PKU). Aspartame should be avoided by persons suffering from PKU. A warning to PKU sufferers on aspartame-containing products is required in many countries.
UsesAspartame is a high-intensity sweetener that is a dipeptide, provid- ing 4 cal/g. it is synthesized by combining the methyl ester of phenylalanine with aspartic acid, forming the compound n-l-alpha- aspartyl-l-phenylalanine-1-methyl ester. it is approximately 200 times as sweet as sucrose and tastes similar to sugar. it is compara- tively sweeter at low usage levels and at room temperature. its mini- mum solubility is at ph 5.2, its isoelectric point. its maximum solubility is at ph 2.2. it has a solubility of 1% in water at 25°c. the solubility increases with temperature. aspartame has a certain insta- bility in liquid systems which results in a decrease in sweetness. it decomposes to aspartylphenylalanine or to diketropiperazine (dkp) and neither of these forms is sweet. the stability of aspartame is a function of time, temperature, ph, and water activity. maximum stability is at approximately ph 4.3. it is not usually used in baked goods because it breaks down at the high baking temperatures. it contains phenylalanine, which restricts its use for those afflicted with phenylketonuria, the inability to metabolize phenylalanine. uses include cold breakfast cereals, desserts, topping mixes, chew- ing gum, beverages, and frozen desserts. the usage level ranges from 0.01 to 0.02%.
UsesA dipeptide ester about 160 times sweeter than sucrose in aqueous solution. A non-nutritive sweetener.
UsesAspartame in powder form for limited uses such as cereals, powdered drinks, and chewing gum. When aspartame is used in baked goods and baking mixes, it should not exceed 0.5% by weight. Packages of the dry, free-fl owing aspartame are required to prominently display the sweetening equivalence in teaspoons of sugar.
UsesNon-nutritive sweetener.
General DescriptionAsp-Phe methyl ester (aspartame, APM, ASP), a dipeptide ester, is made up of phenyl alanine and aspartic acid. Its genotoxic effects have been investigated. Its interaction with certain hydrocolloids has been studied.
Preparation methods · 1 item
PreparationBy coupling the amino acids L-phenylalanine and L-aspartic acid, and the esterification of the carboxyl group of the phenylalanine moiety to produce the methyl ester. This esterification can occur before or after coupling. The crystallized slurry is centrifuged and the resulting “wet-cake” is washed to remove impurities.
