Advantage
1981 by the U.S. FDA approved for food sprinkle dry, allowing the preparation of soft drinks in 1983 after more than 100 countries worldwide and has been approved for use in the region, 180 times as sweet as sucrose. Aspartame advantages are as follows:
(1) Security clear, is listed as GRAS grade so-called United Nations Committee on Food Additives (generally recognized as safe), for all the sugar substitute in the most thorough research on human security products, has been in more than 100 countries around the world more than 6000 kinds of products in the 19 years of successful experience.
(2) pure sweetness, and sucrose have very similar refreshing sweet, no bitter after taste and a metallic taste, is by far the closest to the successful development of sweetness of sucrose sweeteners. Aspartame is 180 times the sweetness of sucrose in a small number of applications can only achieve the desired sweetness, the use of aspartame instead of sugar in the food and beverage, and can significantly reduce the heat does not cause dental caries .
(3) mixed with sugar or other sweetener use of synergies, such as 2% to 3% in the saccharin can significantly mask the bad taste of saccharin.
(4) mixed with flavors, with excellent efficiency, especially for acidic oranges, lemons, grapefruit, etc., can make a lasting flavor, reduce the amount of air freshener.
(5) protein components, which can be naturally absorbed by the body decomposed.
Shortcoming
(1), acid, alkali poor thermal stability, strong acid or alkali hydrolyzed by heating at a high temperature is easy to produce bitter phenylalanine or di winded cefoperazone, inappropriate manufacturing temperature> 150 ℃ bread, biscuits, cakes and other baked goods and high-acid foods.
(2) Because aspartame decomposed in the gastrointestinal tract of the human enzyme phenylalanine, aspartic acid and methanol, the urine does not apply to patients with phenylketonuria require on the label marked “acetone, benzene in urine of patients should not use “warning. China approved in 1986 in food applications, commonly used in dairy products, candy, chocolate, chewing gum, table-top sweeteners, health food, pickles and cold products.
Its decomposition ingredient hazards:
Aspartame in the human body, the material is broken down into three categories: methanol (methanol, 10%) (highly toxic, blindness), day (gate) aspartate (asparticacid, 40%), and phenylalanine (phenylalanine, 50%). (Brain precipitation)
A methanol (methanol):. Methanol is a neurotoxin (neurotoxin) blinding, which in turn is broken down into formaldehyde (formaldehyde, a carcinogen), formaldehyde is absorbed (Source for a variety of body tissues: West a dental research, and study 2). Is oxidized to formaldehyde and then formic acid (formicacid, also known as formic acid) (Source). (Note: formic acid is a toxin secreted by the red imported fire ants or bees, ants bite or sting through to make defense and attack).
2 days (door) aspartate (asparticacid): It is an irritant toxin (excito-toxin), will stimulate nerve cells to death (Source). (Note: In the natural food aspartic acid, the molecules (molecules) are linked in their 彵 protein, so it will not as in diet soft drinks, have an impact to stimulate nerve cells to death.
3 Phe (phenylalanine):. Natural food which is an amino acid (amino-acid). However, stand-alone form, phenylalanine up to 15% in persons allergic to it, causing spasms (seizure), and convulsions (convulsion), and not the amount consumed (in English sources, and footnotes 1). In addition, phenylalanine can cause permanent brain damage and even death, especially a lot of eating, or during pregnancy. In the 1972 study, eating aspartame (Report Code SC-18862) monkey infants, convulsions and death.
Note: high blood pressure, urine acid (formicacid) and alanine (alanine, an amino acid), the level will be higher. One possible explanation is that these people are drinking a lot of sodas containing aspartame, and cause high blood pressure, and high levels of aspartame metabolites.
