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Aspartame is an artificial non- saccharide sweetener 200 times sweeter than sucrose and is commonly used as a sugar substitute in foods and beverages. [ 4 ] It is a methyl ester of the aspartic acid / phenylalanine dipeptide with brand names NutraSweet, Equal, and Canderel. [ 4 ]
Other colors used are green for stevia. [1] A sugar substitute is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie (non-nutritive) [2] or low-calorie sweetener. Artificial sweeteners may be derived through manufacturing of plant ...
The artificial sweetener aspartame has been the subject of several controversies since its initial approval by the U.S. Food and Drug Administration (FDA) in 1974. The FDA approval of aspartame was highly contested, beginning with suspicions of its involvement in brain cancer, [1] alleging that the quality of the initial research supporting its safety was inadequate and flawed, and that ...
Because aspartame is about 200 times sweeter than sugar, the amount of aspartame needed to sweeten one 12-ounce can of diet soda is very small — only about 192 milligrams, or 0.007 ounces. How ...
MSG is found naturally in some foods including tomatoes and cheese in this glutamic acid form. [ 2 ][ 3 ][ 4 ] MSG is used in cooking as a flavor enhancer with a savory taste that intensifies the umami flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. [ 5 ][ 6 ]
A well known dipeptide is aspartame, an artificial sweetener. [1] Glycylglycine is the simplest dipeptide. Dipeptides are white solids. Many are far more water-soluble than the parent amino acids. [1] For example, the dipeptide Ala-Gln has the solubility of 586 g/L more than 10x the solubility of Gln (35 g/L).
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Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology. Though there are many different ways food chemically changes ...