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The Truth About Aspartame by Sharon Hopkins

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Aspartame is a commonly known sweetener, providing lesser calories. It is a non-saccharide, made up of aspartyl-phenylalanine-1-methyl ester. It is around 200 times sweeter than sugar, though it tastes like sugar adding taste to products like low calorie foods and sweets. Aspartame comprises of phenyl alanine and aspartic acid. The former acts as a methyl ester. It is chemically known as L-alpha-aspartyl-L-phenylalanine methyl ester. On breakdown, it is hydrolyzed into phenyl alanine, methanol and aspartic acid. This is in turn, absorbed by blood. They are not accumulated in the body, but utilized. Aspartame provides both psychological and physiological advantages. It is especially preferred by those who are calorie-conscious and people suffering from diabetes. It helps in suppressing the cravings of diabetics, without any change in the blood sugar levels. Thereby, aspartame helps in adhering to diabetic’s diet schedule. Aspartame-containing products like biscuits and baked products aid in weight management assistance. It deepens the flavor of fruits in products. It increases the sweet taste of chewing gums by four times. The probability of dental caries and decay is negligible and therefore be used as a safe substitute. It aids in obesity management and reduces the risk of dental caries. It helps in planning a healthy and balanced diet schedule. Aspartame is not a full-time pill aiding in weight loss. These low calorie sweeteners helps in managing a dietary regimen, thereby helping individuals in weight reduction. Presence of aspartame helps in providing a larger menu and wider variety of foods. The Food and Drug Administration (FDA) has given the approval regarding the safety of aspartame. Aspartame sweetened products available in the market are desserts, iced tea, gelatin, hard candies, chewing gum, ice tea powder, yoghurt, carbonated beverages, over the table jams, cocoa mix, ice creams, mints, ice cream toppings and so on. Adverse side effects of aspartame consumption includes loss of memory, seizures, headache, blindness, protruding eyes, ringing sound in the ear, palpitation, depression, lack of sleep, breathlessness, diarrhea, skin rashes and so on. Under increased temperature, such as baking technique, aspartame hydrolyzes into its respective amino acids. Food products with a higher pH, result in the degeneration of this sweetener. In beverages that are marketed in a powdered form, the aspartame undergoes non-enzymatic browning reaction, referred to as Maillard reaction, thereby resulting in disappearance of flavor and aroma. When consumed within the recommended intake, it is also advised for pregnant mothers. It substitutes their craving for sweets, thereby keeps a check on the calories.

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