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Facts about Aspartame

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Aspartame further synergizes with other sweeteners, allowing use of less total sweetener, and it also intensifies and extends fruit flavors (Blachford 2002).

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Aspartame was discovered in 1965 by James M. Schlatter, a chemist working for G. D. Searle & Company.

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Under its authority, it also revoked approval for aspartame to be part of dry foods until more testing was done.

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Aspartame is also one of the sugar substitutes used by diabetics.

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The U.S. patent on aspartame expired in 1992, and the aspartame market is now hotly contested between the NutraSweet Company and other manufacturers, such as Ajinomoto and Merisant.

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Upon ingestion, aspartame breaks down into several residual chemicals, including aspartic acid, phenylalanine, and methanol, as well as formaldehyde (Trocho et al.

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Aspartame is the methyl ester of the dipeptide of the natural amino acids L-aspartic acid and L-phenylalanine.

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Schlatter had synthesized aspartame in the course of producing an anti-ulcer drug candidate.

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In 1983, the FDA further approved aspartame for use in carbonated beverages.

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In 1985, there were only 700 wild bison recorded in Alaska.

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The PBOI concluded that aspartame does not cause brain damage, but it recommended against approving aspartame at that time, citing unanswered questions about cancer in laboratory rats.

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Aspartame has been the subject of controversy regarding its safety and the circumstances of its approval by the American FDA and European FSA.

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The taste of goat meat, called chevon, is said to be similar to veal or venison, depending on the age of the goat.

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Some studies have recommended further investigation into possible connections between aspartame and negative effects such as headaches, brain tumors, brain lesions, and lymphoma (Olney et al.

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Aspartame was approved for use in dry foods in 1974, but Searle was not allowed to market it until 1981 (GAO 1987).

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Most soft-drinks have a pH between 3 and 5, where aspartame is reasonably stable.

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Aspartame

Aspartame (IPA: /?ж.sp??te?m/ or /??sp???te?m/) is the name for a non-carbohydrate, non-nutritive artificial sweetener and flavor enhancer, aspartyl-phenylalanine-1-methyl ester, that is synthesized from two amino acids, aspartic acid and the essential amino acid, phenylalanine.

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Aspartame

The debate over possible adverse health effects has focused mainly on four chemical components of aspartame.

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Like many other peptides, aspartame may hydrolyze (break down) into its constituent amino acids under conditions of elevated temperature or high pH.

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Blends of aspartame with acesulfame potassium are purported to have a more sugar-like taste, and to be more potent than either sweetener used alone.

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Aspartame is an ingredient in approximately 6,000 consumer foods and beverages sold worldwide.

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In 1996, the FDA removed all restrictions from aspartame allowing it to be used in all foods.

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Under strongly acidic or alkaline conditions, aspartame first generates methanol by hydrolysis.

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Aspartame is an attractive sweetener because it is approximately 200 times sweeter than sugar (sucrose) in typical concentrations, without the high energy value of sugar.

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The stability of aspartame under heating can be improved to some extent by encasing it in fats or in maltodextrin.

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Aspartame provides the desired sweetness without high calories and the other known physical characteristics of sugar that adversely affect health.

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In 1993, aspartame was approved for use in other beverages, baked goods, and confections.

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Aspartame

Aspartame is 180 to 200 times sweeter than sugar (Herbst 2001) and is marketed under a number of trademark names, such as NutraSweet®, Equal, and Canderel.

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