Aspartame
the first artificial sweetener (1958 amendment of food additives)
is a compound of L-aspartic acid and L-phenylalanine
Aspartame is an artificial sweetener that was first discovered in 1965 by a chemist named James Schlatter. It was later approved for use by the U.S. Food and Drug Administration (FDA) in 1981.
Aspartame is made up of two amino acids, L-aspartic acid and L-phenylalanine, which are both naturally occurring amino acids found in many protein-rich foods. These amino acids are linked together with a methyl ester bond to form aspartame.
When consumed, aspartame is broken down into these amino acids and a small amount of methanol (a type of alcohol). It is important to note that the methanol produced from aspartame is not of concern as its levels are extremely low and are comparable to those naturally present in many common foods, such as fruits and vegetables.
Aspartame is about 200 times sweeter than sucrose (table sugar) and is used as a low-calorie sugar substitute in a variety of food and beverage products. It does not contribute to tooth decay and has a minimal impact on blood sugar levels, making it a popular choice for individuals following low-calorie or sugar-restricted diets.
However, it is worth noting that aspartame may have potential health considerations for certain individuals. People who have a rare genetic disorder called phenylketonuria (PKU) cannot metabolize phenylalanine properly and must avoid aspartame, as it can lead to a dangerous buildup of phenylalanine in the body. Additionally, some individuals may experience mild side effects such as headaches, dizziness, or gastrointestinal issues when consuming aspartame, although these reactions are generally rare and vary from person to person.
As with any food additive, it is recommended to consume aspartame in moderation as part of a balanced diet. Individuals with specific health concerns or questions about the use of aspartame should consult with a healthcare professional.