Aspartame: It is a methyl ester of the dipeptide of the natural amino acids which are L-aspartic acid and L-phenylalanine.
Aspartame is used in cold foods and soft drinks because it is a sweetening agent. The reasons for its use and potential concerns are as follows:
1. It is stable at cooking temperature: This statement is incorrect. Aspartame is not stable at high temperatures, so it is not suitable for cooking or baking. It breaks down into its constituent amino acids and methanol when exposed to high temperatures, which can result in a loss of sweetness and the formation of undesirable flavors.
2. It is a monomer: Aspartame is indeed a dipeptide, consisting of two amino acids, aspartic acid, and phenylalanine, linked together with methanol. While it is composed of two amino acids, it is used as a sweetening agent due to its sweet taste when consumed in small quantities. This statement doesn't explain why it is used despite its sweetness.
3. It is bitter in taste: This statement is not accurate. Aspartame is known for its sweet taste and is used as an artificial sweetener because of its intense sweetness. It is not bitter in taste.
4. It is unstable at cooking temperature: This statement is correct. As mentioned earlier, aspartame is unstable at high temperatures, and it degrades when exposed to heat, making it unsuitable for cooking or baking applications.
So, aspartame can pose a health hazard because it is unstable at cooking temperature, leading to a loss of sweetness and the generation of degradation products when exposed to heat. This can affect the quality and taste of foods and beverages, and in some cases, it may not be suitable for use in high-temperature food preparation. |
