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L-a-aspartame

Aspartame (1) is the primary nonnutritive sweetener used in carbonated soft drinks. It is approximately 200 times sweeter than sucrose. Aspartame is the methyl ester of a dipeptide of T.-phenylalanine and L-aspartic acid. [Pg.12]

Aspartame (7) is a dipeptide sweetener. Chemically it is A-L-a-aspartyl-L-phenylalanine 1-methyl ester, with a molecular formula of C14H18N2O5. [Pg.135]

Aspartame is produced by coupling together L-phenylalanine (or L-phenylalanine methyl ester) and L-aspartic acid, either chemically or enzymatically. The former procedure yields both the sweet a-aspartame and nonsweet P-aspartame from which the a-aspartame has to be separated and purified. The enzymatic process yields only a-aspartame. [Pg.54]

Aspartame. [Nutrasweet]. (3-amino-n-(a-carboxyphenethyl)succinamic acid n-methyl ester, stereoisomer aspartylphenylalanine methyl ester n-l-a-aspartyl-l-phenylalanine 1-methyl ester canderel dipeptide sweetener Equal (TM) methyl aspartylphenylalanate 1-methyl n-l-a-as-partyl-l-phenylalanine Nutrasweet (TM) sweet dipeptide). C14H18N205. [Pg.104]

Aspartame (L-aspartyl-L-phenylalanine methyl ester [22839-47-0]) is about 200 times sweeter than sucrose. The Acceptable Daily Intake (ADI) has been estabUshed by JECFA as 40 mg/kg/day. Stmcture-taste relationship of peptides has been reviewed (223). Demand for L-phenylalanine and L-aspartic acid as the raw materials for the synthesis of aspartame has been increasing, d-Alanine is one component of a sweetener "Ahtame" (224). [Pg.296]

Aspartame, N-a-L-aspartyl-L-phenylalanine methyl ester, trade names NutraSweet , and Aspartil , is a dipeptide derivative. Like dipeptides aspartame is metabolised into the constituents, i.e. amino acids and methanol. Therefore studies into the metabolic behaviour and the fate of metabolites were carried out. Levels of blood aspartate and glutamate were measured after intake of high aspartame doses. Changes were transient and allegations of influences of high aspartame levels on brain function could never be verified. [Pg.237]

Production of the artificial low-calorie sweetener aspartame from Z-L-aspartate and D/L-phenylalanine methylester by peptide bond formation with immobilized thermolysin from Bacillus thermoproteolyticus (Tosoh Corp., Ajinomoto, Toyo-Soda, DSM, annual world production approx. 10000 tons). Aspartame is about 200 times as sweet as sucrose, and is used in drinks such as Coca Cola and Pepsi Cola Light. In contrast to the older chemical process, the enzymatic process can - due to the L-selectivity of the enzyme - use the cheaper D/L-phenylalanine methylester instead of the pure L-form. The enzymatic process (Fig. 15) yields a-aspartame exclusively, whereas the chemical route yields a mixture of a-aspartame and bitter-tasting (5-aspartame, thus requiring an additional separation step. [Pg.209]

Labetalol HCI 4-Benzyloxyaniline HCI Hydroxytryptophan N-BenzyloxycarbonyI-L-aspartic acid-a-nitrophenyl,/3-benzyl diester Aspartame [Pg.1616]

Caramel color interacts with other food components. As an example, a concentration higher than 700 ppm caramel in cola increased the rate of hydrolysis of the aspartame, forming alpha-L-aspartyl-L-phenylalanine. Caramelization products inhibited enzymic browning by 85.8 and 72.2% when heated at pH 4 and 6, respectively, for 90 min. The highest inhibitory activity was found for the fraction with molecular weight of 1000 to 3000. Caramel is often used for adulteration of juices and other foods like honey or coffee. It can be determined by quantification of marker molecules such as 5-HMF, 4-Mel, and DFAs.  [Pg.340]

Arsenic Specifications Policy, 2 Arsenic Test, 755 Ascorbic Acid, 33 l-Ascorbic Acid, 33 Ascorbyl Palmitate, 34 Ash (Acid-Insoluble), 748 Ash (Total), 748 L-Asparagine, 35 Aspartame, 35, (Sl)4 Aspartame-Acesulfame Salt, (S3)5, 96 dl-Aspartic Acid, 36, (S3)7 l-Aspartic Acid, 37, (S2)l, (S3)7 L-a-Aspartyl-2-methyl ester Compound with 6-Methyl-l,2,3-oxathiazin-4(3H)-one 2,2-Dioxide (1 1), (S3)5 A-L-a-Aspartyl-L-phenylalamnc 1-Methyl Ester, 35, (S1 )4 [Pg.119]

Bell, L.N. and Hageman, M J. 1994. Differentiating between the effects of water activity and glass transition dependent mobility on a solid state chemical reaction Aspartame degradation. J. Agric. [Pg.90]

Neotame is the generic name for A-[A-(3,3-dimethylbutyl)-L-a-aspartyl]-L-phenylalanine-1-methyl ester. It is a derivative of aspartame and is a white powder. It is approximately 8000 times sweeter than sucrose and is, therefore, used at extremely low levels in soft drinks (e.g. 6 ppm in cola) (Prakash el al., 2002). [Pg.81]

There are numerous further appHcations for which maleic anhydride serves as a raw material. These appHcations prove the versatiHty of this molecule. The popular artificial sweetener aspartame [22839-47-0] is a dipeptide with one amino acid (l-aspartic acid [56-84-8]) which is produced from maleic anhydride as the starting material. Processes have been reported for production of poly(aspartic acid) [26063-13-8] (184—186) with appHcations for this biodegradable polymer aimed at detergent builders, water treatment, and poly(acryHc acid) [9003-01-4] replacement (184,187,188) (see Detergency). [Pg.460]

Different optical enantiomers of amino acids also have different properties. L-asparagine, for example, tastes bitter while D-asparagine tastes sweet (see Figure 8.3). L-Phenylalanine is a constituent of the artificial sweetener aspartame (Figure 8.3). When one uses D-phenylalanine the same compound tastes bitter. These examples clearly demonstrate the importance of the use of homochiral compounds. [Pg.239]

One of the most interesting uses for cinnamic acid in recent years has been as a raw material in the preparation of L-phenylalanine [63-91-2] the key intermediate for the synthetic dipeptide sweetener aspartame (25). Genex has described a biosynthetic route to L-phenylalanine which involves treatment of immobilized ceUs of R rubra containing the enzyme phenylalanine ammonia lyase (PAT,) with ammonium cinnamate [25459-05-6] (26). [Pg.174]


See other pages where L-a-aspartame is mentioned: [Pg.534]    [Pg.538]    [Pg.272]    [Pg.272]    [Pg.533]    [Pg.162]    [Pg.281]    [Pg.256]    [Pg.208]    [Pg.228]    [Pg.727]    [Pg.1446]    [Pg.657]    [Pg.132]    [Pg.46]    [Pg.795]    [Pg.225]    [Pg.225]    [Pg.442]    [Pg.291]    [Pg.272]    [Pg.276]    [Pg.345]    [Pg.262]    [Pg.245]    [Pg.306]    [Pg.307]    [Pg.91]    [Pg.1289]    [Pg.617]    [Pg.152]    [Pg.168]    [Pg.169]   
See also in sourсe #XX -- [ Pg.538 ]




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