Proper amount of aspartame is harmless and relatively safe and reliable. Because it does not produce calories, it is suitable as a sweetener for patients with diabetes and obesity. All kinds of foods in China should be properly added with this sweetener according to the production needs, but the dosage should be strictly controlled.
Eating too much is still harmful. See here for details: baike.baidu/view/194006? . fr = ala 0 _ 1 _ 1
Question 2: What is aspartame? Aspartame (c14h18no5, Mr=294.30) is a non-carbohydrate artificial sweetener. Aliases include aspartame, aspartame, APM, Kandelaire, etc. International code: E95 1. Melting point: 248-250℃. Refractive index: 14.5.
Aspartame is a variety recorded in China Pharmacopoeia. See page199 of China Pharmacopoeia 20 10. Aspartame is also listed in the United States Pharmacopoeia and the European Pharmacopoeia.
Chinese name: Aspartame
English name: Aspartame Chinese alias: aspartame, aspartame, sodium cyclamate.
Scientific name: N-α-L- aspartame -L- phenylpropyl 65438+ methyl 0- amino acid.
English alias: Nutrasweet
English name: L- aspartyl -L- phenylalanine methyl ester
English abbreviation: APM
Si Nuo. : 22839-47-0
MDL number: MFCD00002724
EINECSNo。 : 245-26 1-3
RTECS number: WM3407000
I don't know : 2223850
PubChemNo。 : 24890947
InChI: 1S/c 14h 18 N2 o 5/c 1-2 1- 14(20) 1 1(7-9-5-3-2-4-6-9) 16- 13( 19) 18
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Aspartame is prepared from L- phenylalanine (or L- methylphenylalanine ester) and L- aspartic acid by chemical or enzymatic reaction. The former produces sweet α -aspartame and sweet β -aspartame. α -aspartame and β -aspartame should be separated and purified. Only α -aspartame was produced in the enzymatic process.
The molecular formula of aspartame is C14h18no5, and the foreign trade names are Nutrasweet and EqualTablets, which are also called sweeteners, aspartame, aspartame, aspartame and so on. At room temperature, it is a white crystalline powder. It is sold in Japan under the name "ァスパルテム". Because of its high sweetness and low calorie, aspartame is mainly added to beverages, vitamin buccal tablets or chewing gum instead of sugar. Many diabetics and dieters use aspartame as a sugar substitute. But aspartame is not suitable for cooking and hot drinking, because it will decompose at high temperature and lose its sweetness.
Question 3: What is the food additive aspartame? Aspartame (c14h18no5, Mr=294.30) is a non-carbohydrate artificial sweetener. Aliases include aspartame, aspartame, APM, Kandelaire, etc. International code: E95 1. Melting point: 248-250℃. Refractive index: 14.5. Aspartame is a variety recorded in China Pharmacopoeia. See page199 of China Pharmacopoeia 20 10. Aspartame is also listed in the United States Pharmacopoeia and the European Pharmacopoeia. Chinese name: Aspartame English name: aspartame Chinese alias: aspartame, aspartame, scientific name of sweetener: N-α-L- aspartame -L- phenylpropyl 1- methyl carboxylate; English alias: Nutrasweet English name: L- aspartyl -L- phenylalanine methyl ester; Abbreviation: APM CASNo. : 22839-47-0 mdlno: mfcd0002724261-3 rtec number: WM3407000 BRNNo:2223850 Publication number: 24890947 inch:1s/c14h/kloc. 11(7-9-5-3-2-4-6-9)16-13 (19)10 (10 α -aspartame and β -aspartame should be separated and purified. Only α -aspartame was produced in the enzymatic process. The molecular formula of aspartame is C14h18no5, and the foreign trade names are Nutrasweet and EqualTablets, which are also called sweeteners, aspartame, aspartame, aspartame and so on. At room temperature, it is a white crystalline powder. It is sold in Japan under the name "ァスパルテム". Because of its high sweetness and low calorie, aspartame is mainly added to beverages, vitamin buccal tablets or chewing gum instead of sugar. Many diabetics and dieters use aspartame as a sugar substitute. But aspartame is not suitable for cooking and hot drinking, because it will decompose at high temperature and lose its sweetness.
Question 4: What is aspartame? Aspartame is a translated name, which is a sugar substitute and artificial sweetener.
Aspartame is made by factory chemical method, and it is ethyl white crystalline powder at room temperature. Compared with ordinary traditional sugar (mainly sucrose extracted from sugarcane), aspartame tastes sweeter, so it is often added to chewing gum, drinks or other tablets. Therefore, the calorie of aspartame is lower than that of traditional sugar. Aspartame can be used to flaunt its taste characteristics that it is not easy to cause obesity and can sweeten food at the same time.
As for the influence of aspartame on human health and carcinogenesis, there is no exact experiment to prove its correlation. The US Food and Drug Administration has not stipulated the dosage of food additives such as aspartame, and basically thinks that aspartame is harmless to human health. However, health-related disputes continue.
Question 5: What are the disadvantages of aspartame? Aspartame, alias Aspartame, Aspartame, sugar substitute, food additive international code: E95 1, chemical name Aspartame, is a non-carbohydrate artificial sweetener. It is produced by esterification of L- phenylalanine with methanol and then condensation amidation with L- aspartic acid. It was successfully synthesized for the first time with 1965 and applied for a patent. The patent of 1992 expired. White crystalline powder at room temperature. Because of its high sweetness and low calorie, aspartame is mainly added to beverages, vitamin buccal tablets or chewing gum instead of sugar. Many diabetics and dieters use aspartame as a sugar substitute.
When FDA approved the addition of aspartame to food in 1974, its safety was repeatedly disputed politically and medically [2] [3] [4] A medical review in 2007 concluded: "The existing scientific evidence shows that aspartame is safe as a non-nutritive sweetener at the current consumption level [5]. However, because its decomposition products contain phenylalanine, people with hereditary disease phenylketonuria (PKU) must avoid aspartame.
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Question 6: What is aspartame in food? It's something sweet anyway. . . And it can make children like it. . . Hmm. How interesting