Sweetener: Aspartame
A dipeptide, L-aspartyl-L-phenylalanine methyl ester (L-Asp-L-Phe-OMe), has recently been approved for use as a sweetener in North America (aspartame, “NutraSweet”).
It is as sweet as a number of other dipeptide esters of L-aspartame acid and D,L –aminomalonic acid.
The sweetening strength relative to saccharose is concentration dependent. Aspartame is used worldwide, though its stability is not always satisfactory.
Unlike sweetening of drinks (coffee or tea) which are drunk immediately, problems arise in the use of aspartame on food which has to be heated or in sweetened drinks which have to be stored for longer periods of time.
Possible degradation reactions involve alpha/beta rearrangement, hydrolysis into amino acid constitutions and cyclization to the 2,5 dioxopiperazine.
Sweetener: Aspartame
A dipeptide, L-aspartyl-L-phenylalanine methyl ester (L-Asp-L-Phe-OMe), has recently been approved for use as a sweetener in North America (aspartame, “NutraSweet”).
It is as sweet as a number of other dipeptide esters of L-aspartame acid and D,L –aminomalonic acid.The sweetening strength relative to saccharose is concentration dependent. Aspartame is used worldwide, though its stability is not always satisfactory.
Unlike sweetening of drinks (coffee or tea) which are drunk immediately, problems arise in the use of aspartame on food which has to be heated or in sweetened drinks which have to be stored for longer periods of time.
Possible degradation reactions involve alpha/beta rearrangement, hydrolysis into amino acid constitutions and cyclization to the 2,5 dioxopiperazine.
Sweetener: Aspartame