When was aspartame developed

Aspartame is produced by combining two common amino acids: phenylalanine and aspartic acid. They are found in most of the protein foods we eat.

The phenylalanine in aspartame is modified by the addition of a methyl group. It must be broken down into its constituent components. The primary breakdown products are the two aminos it is made from, phenylalanine and aspartic acid. Some free methanol is also released. More on methanol is covered in a later article. So, if you weigh about 75kgs, that would take about 20 cans of diet soda. See more on the ADI for Aspartame in the third article. Schlatter, a chemist at G.

Searle and Company, accidentally contaminated the tip of his index finger with an unassuming white powder. Later that day, a page in the book he was reading got stuck. He licked his fingertip to turn the page, and inadvertently gave birth to an entire industry, as well as a seemingly eternal controversy. The substance on Schlatter's finger, times sweeter than sugar, was aspartame, the artificial sweetener known today by the brand names NutraSweet, Equal and Spoonful.

Almost 50 years after Schlatter discovered aspartame's incredible sweetness, disagreement still exists among scientists about whether it's safe for human consumption. In essence, aspartame consists of two amino acids with an extra carbon atom stuck on one end. Aspartame breaks down completely into these three components in the small intestine, and they make their way separately into the blood.

One of aspartame's two amino acids, aspartic acid, is non-essential, which means the body can manufacture it from other raw materials. The chemical nature of the side chain is what differentiates the various amino acids.

Another characteristic of amino acids is the ability to form different molecular configurations known as isomers. These isomers are designated by the letters L and D.

Aspartame is composed of only L, L isomers; none of the other isomer combinations taste sweet. The sweet taste of aspartame could not have been predicted by looking at the two amino acids that it is derived from.

L-aspartic acid has a flat taste and L-phenylalanine tastes bitter. However, when the two compounds are chemically combined and the L-phenylalanine is slightly modified, a sweet taste is achieved. Aspartic acid is one of five amino acids that have a "charged" side group. When put in water, this material ionizes and becomes negatively charged. Phenylalanine has a nonpolar, hydrophobic side group which is not compatible with water.

It is made up of a six carbon ring and is attached to the main amino acid backbone via a methyl -CH 2 group. Prior to synthesis into aspartame, it is reacted with methanol. This adds a methyl group which is linked to the molecule by an oxygen, and the compound is converted to a methyl ester. The methanol required for the synthesis of aspartame has the chemical structure CH 3 -OH.

This is a very common material and is used extensively by organic chemists for various chemical syntheses. Although its components—aspartic acid, phenylalanine, and methanol—occur naturally in foods, aspartame itself does not and must be manufactured.

NutraSweet' aspartame is made through fermentation and synthesis processes. Direct fermentation produces the starting amino acids needed for the manufacture of aspartame. In this process, specific types of bacteria which have the ability to produce certain amino acids are raised in large quantities.

Over the course of about three days, the amino acids are harvested and the bacteria are destroyed. Aspartame can be made by various synthetic chemical pathways. In general, phenylalanine is modified by a reaction with methanol and then combined with a slightly modified aspartic acid which eventually forms aspartame. The quality of the compounds is checked regularly during the manufacturing process. Of particular importance are frequent checks of the bacterial culture during fermentation.

Whether they come from food or aspartame, the body uses the amino acids and methanol in exactly the same way and is unable to distinguish the original source.

With around-the-clock media coverage, the Internet and social media all competing for viewers, listeners, readers and clickers, sensational headlines abound. Personal testimonials and misinterpreted studies about food and nutrition can create confusion and fear. Aspartame is no exception with unsubstantiated negative claims proliferating in the media and on the web contrary to substantial evidence supporting its safety and role in a healthful eating plan.

Rather than believing every scary headline you see, consider the source, read other viewpoints and consult a reliable expert, like a registered dietitian or reputable sites like the Academy of Nutrition and Dietetics, American Heart Association, American Cancer Society, American Diabetes Association, U. Department of Agriculture and Food and Drug Administration.

The U. That means a lb adult can safely consume 20 12 oz diet sodas daily over a lifetime. Centers for Disease Control and Prevention CDC evaluates reported adverse events from aspartame use including claims ranging from headaches, insomnia, dizziness and changes in mood to nausea, diarrhea and other gastrointestinal issues.