ASPARTAM, PROPERTIES, ACTIVITIES AND ITS APPLICATION IN THE FOOD INDUSTRY | Zendy

Filip Jovanovski | Zendy; Blagica Cekova | Zendy; Viktorija Bezhovska | Zendy

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ASPARTAM, PROPERTIES, ACTIVITIES AND ITS APPLICATION IN THE FOOD INDUSTRY

Author(s) -

Filip Jovanovski,

Blagica Cekova,

Viktorija Bezhovska

Publication year - 2019

Publication title -

knowledge international journal

Language(s) - English

Resource type - Journals

eISSN - 2545-4439

pISSN - 1857-923X

DOI - 10.35120/kij2605493j

Subject(s) - aspartame , sweetness , sugar , food science , aspartic acid , dipeptide , chemistry , artificial sweetener , taste , food additive , sucrose , population , biochemistry , amino acid , medicine , environmental health

Many of the sweeteners are randomly discovered and have virtually nothing to do with the sugar molecule, but they can bind to the same receptors that are responsible for the taste and the population to create a sense of sweetness. Increased use of sweeteners can create an excessive amount of sweet foods, or unconsciously increase the intake of carbohydrates in the body. Aspartame is one of the most used sweeteners. Aspartame is a methyl ester dipeptide consisting of aspartic acid and phenyalanine. It is encountered in two shapes a and shape b, of which the shape a is sweet. Aspartame is about 200 times more sweetened than sucrose. The use of aspartame is widely approved in foodstuffs. Aspartame is the subject of numerous scientific research both in terms of its structure and its carcinogenicity. In this paper, the structure of aspartame will be described in detail, its properties, and its application as a food additive.

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