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Aspartame is about 180 to 200 times sweeter than sucrose (table sugar). Due to this property, even though aspartame produces roughly the same energy per gram when metabolized as sucrose does, 4 kcal (17 kJ), the quantity of aspartame needed to produce the same sweetness is so small that its caloric contribution is negligible. [10]
When cooked or stored at high temperatures, aspartame breaks down into its constituent amino acids. This makes aspartame undesirable as a baking sweetener. It is more stable in somewhat acidic conditions, such as in soft drinks. Though it does not have a bitter aftertaste like saccharin, it may not taste exactly like sugar.
The IACR’s decision on aspartame was based on three studies in humans that found a link between the consumption of artificially sweetened beverages and hepatocellular carcinoma, the most common ...
Acceptable daily intake or ADI is a measure of the amount of a specific substance (originally applied for a food additive, later also for a residue of a veterinary drug or pesticide) in food or drinking water that can be ingested (orally) daily over a lifetime without an appreciable health risk. [1]
Last month the World Health Organization announced that the artificial sweetener aspartame — an ingredient that’s in more than 5,000 food, beverage and candy products, including the Diet Coke ...
Decades after aspartame was approved for use in the United States, the sweetener’s safety is getting another look by global health bodies assessing its potential links to cancer.
Macronutrients are defined as a class of chemical compounds which humans consume in relatively large quantities compared to vitamins and minerals which provide humans with energy. Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per gram) proteins and carbohydrates 17 kJ/g (4 kcal/g). [2]
Health groups ‘advising a bit of moderation’ on aspartame consumption. For premium support please call: 800-290-4726 more ways to reach us