Definition:

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SWEETEST®Aspartame Health Benefits:

SWEETEST®Aspartame, chemically known as L-aspartyl-L-phenylalanine methyl ester, is a synthetic dipeptide sweetener formed by linking the natural amino acids L-aspartic acid and L-phenylalanine via an amide bond followed by methylation. It is highly sweet and has a low caloric content, typically being 180-200 times sweeter than sucrose while providing only 4 kcal per gram (equivalent to sucrose). However, due to its extremely low usage dosage, its caloric contribution is negligible in practical applications, leading to its classification as a low-calorie sweetener. Aspartame was discovered by accident in 1965 and approved for use by the US FDA in 1981. It is now authorised for use in over 100 countries and regions worldwide and is used extensively in food and drink products, dietary supplements, and other sectors. However, individuals with phenylketonuria should exercise caution when using it.

■ Source

SWEETEST®Aspartame is a synthetic sweetener that does not occur naturally in plants or animals. It is produced through chemical synthesis or biotechnological processes, using L-aspartic acid and L-phenylalanine as the core raw materials. These are both naturally occurring amino acids that are either essential or non-essential for the human body and are widely present in protein-rich foods such as meat, eggs and dairy products. These raw materials are extremely safe. However, aspartame has no natural source of extraction and requires a chemical condensation reaction to link the two amino acids, followed by methylation modification, in order to form a dipeptide structure with a high level of sweetness. These materials can be produced on a large scale via fermentation (biosynthesis) or chemical synthesis. Fermentation has become the mainstream method of preparing the raw material in the industry due to its low cost and high purity.

Particularities of SWEETEST®Aspartame:

Product Specifications:

SWEETEST®Aspartame is available in the following specification and contents:

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☑ SWEETEST®Aspartame powder 98.0%-102.0%

Product quality standards:

● GB 1886.47, Food grade, In-house

▶ Weight management

▶ Blood sugar stabilisation

SWEETEST®Aspartame Applications:

SWEETEST®Aspartame, with its core advantages of high sweetness, low calorie content, and pure taste, has been widely adopted across food products, dietary supplements, and multiple cross-sector applications. Its use in different fields requires tailored approaches and specific technical considerations.

The most fundamental application scenario for aspartame is in the food industry, where it aligns with health-conscious and low-sugar consumption trends. Its uses and benefits are clearly defined across different product categories. In beverages, it is highly stable in acidic environments (pH=5) and maintains sweetness over extended periods. It does not mask the inherent flavours of the beverage, such as fruit or tea notes. When blended with acidulants such as citric or malic acid, it enhances the taste's refreshing quality. Certain products combine aspartame with stevioside and acesulfame potassium to reduce the usage of a single sweetener and optimise flavour persistence. When used in confectionery and chocolate products, it does not contribute to the formation of dental caries, aligning with the positioning of tooth-friendly confectionery. It is low in calories, avoiding the empty calorie issue of traditional confectionery. Blending it with sugar alcohols such as maltitol or erythritol improves the chewiness and moisture retention of sweets. It is used in pastries and baked goods to replace sucrose and reduce calories without affecting the lightness or texture of the baked item. It is compatible with ingredients such as eggs and flour. In dairy products, it preserves the characteristic milky flavour and is compatible with probiotics, as it does not inhibit the activity of bifidobacteria or lactic acid bacteria in yoghurt. It is suitable for lactose-intolerant individuals and satisfies sweetness requirements.

The use of aspartame in dietary supplements addresses the key issue of an unpleasant aftertaste in nutritional formulations, while also meeting requirements for sugar and calorie control. It is suitable for fitness enthusiasts, individuals with chronic conditions and people at specific stages of life. In protein supplements, aspartame masks the inherent bean-like odour and bitterness of proteins, thereby enhancing the palatability of mixed beverages. Its low-calorie content means it does not add any extra calories, making it compatible with dietary plans for fat loss and muscle gain. In vitamin and mineral formulations, aspartame masks the unpleasant flavours and bitterness of certain vitamins (e.g. B vitamins) and minerals (e.g. iron and zinc), thereby enhancing product acceptance, which is particularly important for children and the elderly. Within functional supplements, aspartame caters to specific populations: in diabetes-specific supplements, it does not affect blood glucose levels, and in weight-loss meal replacements, its low-calorie nature aids calorie control.

As well as being used in food and supplements, aspartame is also used in the pharmaceutical, oral care and pet food industries thanks to its guilt-free sweetness and safety profile. It masks the bitter taste of medicines, improving patient compliance, particularly among children and the elderly, without affecting drug efficacy, and it is highly compatible with common pharmaceutical ingredients. Its low-calorie content also makes aspartame suitable for weight management and diabetes control in pets. Its sweetness can stimulate the appetite of older people and fussy eaters.

SWEETEST®Aspartame contains merely 0.4 kilocalories per gram, representing one-tenth the energy content of sucrose (4 kcal/g). Its caloric value is lower than that of xylitol (2.4 kcal/g) and maltitol (2.1 kcal/g), rendering it virtually negligible. Following consumption, only a small number of calories are absorbed in the intestines. Most of it is excreted from the body in its original form or as metabolic by-products (such as aspartic acid, phenylalanine and methanol), and it is not stored as fat within the body. Substituting sucrose with aspartame can significantly reduce daily calorie intake. It does not affect the secretion of satiety-related hormones such as leptin and ghrelin, making it suitable for dietary requirements during fat loss and body shaping, as well as for obese individuals. It can be used to prepare low-sugar meals, such as sugar-free yoghurt and fat-reduction cakes, balancing taste with calorie control.

SWEETEST®Aspartame itself contains no glucose and cannot be broken down by the human body into monosaccharides. Following consumption, blood glucose levels remain virtually unchanged and there is no significant increase in insulin secretion, making aspartame an ideal choice for individuals with diabetes (both type 1 and type 2). It can replace sucrose in everyday foods and drinks, such as cooking seasonings, to prevent sharp blood sugar fluctuations while satisfying sweet cravings and enhancing dietary variety. Individuals with prediabetes can reduce their intake of refined sugars without increasing metabolic stress related to blood glucose levels, which can help delay the progression of abnormal blood sugar levels. Moderate use under medical guidance can help those with gestational diabetes or polycystic ovary syndrome (PCOS) balance dietary palatability with blood sugar control. Research by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and other authoritative bodies worldwide indicates that daily consumption of aspartame at recommended doses (0-40 milligrams per kilogram of body weight) has no adverse effect on glycated haemoglobin (HbA1c) levels in diabetic patients.

▶ Oral health

Cariogenic bacteria in the mouth (such as Streptococcus mutans) cannot use aspartame as an energy source or metabolise it to produce acidic substances. This prevents enamel demineralisation. SWEETEST®Aspartame is particularly suitable for high-risk groups such as children and adolescents, as it can be used as a substitute for sucrose in products such as chewing gum, lozenges and children's beverages, providing sweetness while protecting teeth. Unlike certain sugar alcohol sweeteners (such as erythritol), aspartame does not disrupt gut microbiota or cause dry mouth or unpleasant odours. Consumption requires no additional oral cleaning to remove sugar residue, thereby reducing the risk of corrosion to dental fillings and tooth decay around orthodontic brackets.

■ Physical and chemical properties

SWEETEST®Aspartame is a white, odourless, crystalline powder with a sweet taste and pure sweetness. It closely resembles sucrose in terms of palatability, exhibiting no aftertaste, metallic flavour or off-flavours. It has a rapid onset of sweetness, with a duration approximately 1.5 times that of sucrose. At 25°C, it is approximately 10 g/100 mL soluble in water, a solubility that increases with rising temperatures. It is slightly soluble in ethanol (0.2 g/100 mL at 25°C), but is insoluble in non-polar solvents such as ether and chloroform. This renders it unsuitable for use in fatty foods. Its melting point is around 248-250°C; beyond this, it decomposes. Stability is significantly affected by temperature and pH. It is most stable in acidic environments (pH 3-5, e.g. carbonated beverages), and stability decreases at neutral pH (pH=7). It is prone to hydrolysis in alkaline conditions (pH>7) or at high temperatures (>100°C; e.g. prolonged boiling or baking), yielding the decomposition products L-aspartic acid, L-phenylalanine and methanol. This results in a loss of sweetness. It does not contribute to the formation of dental caries (it is not metabolised by oral bacteria to produce acids). When blended with sugars such as sucrose or glucose, it exhibits a synergistic sweetening effect, enabling reduced total sweetener usage. It is light-stable and should be stored in a sealed container in a dry, dark place, away from alkaline substances.

■ Production technology characteristics

The industrial production of SWEETEST®Aspartame primarily employs chemical synthesis. L-aspartic acid and L-phenylalanine, which are produced via fermentation, undergo a purification process involving crystallisation and ion exchange chromatography, among other steps. This process achieves a purity level of over 99.5% in the raw materials, while also removing harmful substances such as proteins and impurity amino acids. L-aspartic acid requires partial esterification or protection (e.g. benzyloxycarbonyl protection of the amino group) to prevent the formation of by-products during reactions. A mixed solvent system comprising water and organic solvents (e.g. ethanol or acetone) is used, with the temperature controlled at 10-20°C and the pH adjusted to 4-6. A condensing agent is then used to promote the formation of a peptide bond between the carboxyl and amino groups of the two amino acids, yielding the dipeptide intermediate L-aspartyl-L-phenylalanine. Simultaneously, by-products are generated which must be removed via filtration and washing. The dipeptide intermediate is then dissolved in methanol with a small amount of an acidic catalyst (e.g. hydrochloric or sulphuric acid) added. The temperature is maintained at 25-30°C and the mixture stirred for 4-6 hours. The dipeptide's carboxyl group then undergoes esterification with methanol to form L-aspartyl-L-phenylalanine methyl ester (i.e. aspartame). The esterification reaction is terminated by neutralising the catalyst with an alkaline substance, such as sodium bicarbonate, and adjusting the pH to neutral. Any solid impurities and salts are then removed from the reaction system. The filtrate is then distilled under reduced pressure and concentrated to one third to one half of its original volume in order to increase the concentration of aspartame.

Ethanol is added to the concentrated solution as an antisolvent, and the mixture is cooled to 0-5°C to precipitate aspartame crystals. The crude crystals are then dissolved in hot water, and activated carbon is added for decolourisation. Recrystallisation is performed by cooling to obtain high-purity crystals. Vacuum-dry the crystalline product at 60-70°C while controlling the moisture content to ≤0.5%, yielding a final product purity of ≥99.0% (compliant with food-grade standards).