Aspartame - Gafacom (For health. For knowledge)

Aspartame

Aspartame occurs as an off white, almost odorless crystalline powder with an intensely sweet taste.


Aspartame occurs as an off white, almost odorless crystalline powder with an intensely sweet taste.

Nonproprietary Names

BP: Aspartame
PhEur: Aspartame
USP-NF: Aspartame

Synonyms

(3S)-3-Amino-4-[[(1S)-1-benzyl-2-methoxy-2-oxoethyl]amino]-4-oxobutanoic acid; 3-amino-N-(a-carboxyphenethyl)succinamic acid N-methyl ester; 3-amino-N-(a-methoxycarbonylphenethyl)-succinamic acid; APM; aspartamum; aspartyl phenylamine methyl ester; Canderel; E951; Equal; methyl N-L-a-aspartyl-L-phenylalaninate; NatraTaste; NutraSweet; Pal Sweet; Pal Sweet Diet; Sanecta; SC-18862; Tri-Sweet.




Chemical Name and CAS Registry Number

N-L-a-Aspartyl-L-phenylalanine 1-methyl ester [22839-47-0]
Empirical Formula and Molecular Weight
C14H18N2O5 294.30
Functional Category
Sweetening agent.

Applications in Pharmaceutical Formulation or Technology

Aspartame is used as an intense sweetening agent in beverage products, food products, and table-top sweeteners, and in pharmaceutical preparations including tablets, powder mixes, and vitamin preparations. It enhances flavor systems and can be used to mask some unpleasant taste characteristics; the approximate sweetening power is 180–200 times that of sucrose.
Unlike some other intense sweeteners, aspartame is metabolized in the body and consequently has some nutritive value: 1 g provides approximately 17 kJ (4 kcal). However, in practice, the small quantity of aspartame consumed provides a minimal nutritive effect.

Method of Manufacture

Aspartame is produced by coupling together L-phenylalanine (or Lphenylalanine methyl ester) and L aspartic acid, either chemically or enzymatically. The former procedure yields both the sweet aaspartame and nonsweet b-aspartame from which the a-aspartame has to be separated and purified. The enzymatic process yields only a-aspartame.




Aspartame Aspartame Reviewed by gafacom on March 24, 2020 Rating: 5

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