Aspartame - high intensity sweetener derived from amino acids

How, James S. L. (1995) Aspartame - high intensity sweetener derived from amino acids. [Proceedings Paper]

The imminent emergence of a healthy low calorie and low sugar foods segment in the ASEAN food industry is the result of a growing concern over obesity and diabetes. Aspartame was first discovered in 1965, and after many years of safety and toxicological testing was approved for commercialization under the NutraSweet brand sweetener name in USA in 1981.It is a methyl ester of a dipeptide consisting of aspartic acid and phenylalanine. Its consumption is safe as it is metabolized into its components which are readily absorbed by the body. Aspartame is applicable in a wide array of food product such as beverages, baked goods, desserts, yoghurts, etc. The advantages of using aspartame in food products include reduction in calories (from simple sugars), reduced sugars or sugar-free (i.e. suitable for diabetics), non-cariogenicity (does not cause dental cavities ), taste quality and flavour enhancement. In countries where aspartame is cheaper than sugar on a relative sweetness equivalent basis, it can be a more cost effective sweetener. The profile of aspartame, as derived from components of foods (amino acid, coupled with good taste has contributed to its worldwide acceptance by consumers and health professionals as a safe sweetening ingredient in healthful food products.

Full text available from:

Abstract

The imminent emergence of a healthy low calorie and low sugar foods segment in the ASEAN food industry is the result of a growing concern over obesity and diabetes. Aspartame was first discovered in 1965, and after many years of safety and toxicological testing was approved for commercialization under the NutraSweet brand sweetener name in USA in 1981.It is a methyl ester of a dipeptide consisting of aspartic acid and phenylalanine. Its consumption is safe as it is metabolized into its components which are readily absorbed by the body. Aspartame is applicable in a wide array of food product such as beverages, baked goods, desserts, yoghurts, etc. The advantages of using aspartame in food products include reduction in calories (from simple sugars), reduced sugars or sugar-free (i.e. suitable for diabetics), non-cariogenicity (does not cause dental cavities ), taste quality and flavour enhancement. In countries where aspartame is cheaper than sugar on a relative sweetness equivalent basis, it can be a more cost effective sweetener. The profile of aspartame, as derived from components of foods (amino acid, coupled with good taste has contributed to its worldwide acceptance by consumers and health professionals as a safe sweetening ingredient in healthful food products.

[error in script]

Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. TX511 N277 1995 Call Number
AGROVOC Term:	Aspartame
AGROVOC Term:	sweeteners
AGROVOC Term:	Aspartic acid
AGROVOC Term:	phenylalanine
AGROVOC Term:	toxicology
AGROVOC Term:	food safety
AGROVOC Term:	product development
AGROVOC Term:	food industry
Geographical Term:	Malaysia
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	18 Nov 2025 08:13
Last Modified:	18 Nov 2025 08:13
URI:	http://webagris.upm.edu.my/id/eprint/1513

Actions (login required)

View Item