Aspartame

タイトルまたは説明

Aspartame has a refreshing, sugar-like sweetness, one important advantage is that it does not have the bitter or metallic aftertaste that artificial sweeteners often have.
In food and soft drinks, aspartame is usually **0 to **0 times sweeter than sucrose. In general, the relative sweetness of aspartame was negatively correlated with the concentration of sucrose of the reference and varied with different flavor systems, pH, tasting temperature and concentration of sucrose or other sugars.
Aspartame has synergistic effects on some food and beverage flavors, especially sour fruit flavors. According to the sensory evaluation, its synergistic effect on natural flavor is better than that of synthetic flavor. In some foods, the flavor-enhancing properties could help reduce the amount of aspartame used and meet specific needs in products such as chewing gum. Chewing gum with aspartame lasts four times longer than sugar. When aspartame is mixed with some less sweet sweeteners or some salts, it can change its sticky sweet properties and taste, which must be taken into account when preparing foods.
Aspartame can be mixed with power sweeteners or carbohydrate-based sweeteners, further expanding its range of applications. When aspartame is mixed with carbohydrate-based sweeteners such as sucrose, fructose or glucose, the energy of the product is significantly reduced without any change in sweetness. When aspartame is mixed with strong sweeteners such as saccharin, cyclamate, acesulfame or stevia, the product sometimes has a slightly bitter taste, which can be improved by increasing the proportion of aspartame in the mixture, which increases with the proportion of aspartame. The synergistic effect of mixed sweeteners is related to the proportion of each component sweetener and the food ingredient system.