Shopping on line can be easy, simple and save you lots of money. It can also take a lot of your time, frustrate you, and result in unwanted purchases. Now the same can be said for regular high street shopping, but with the vast opportunity presented by the Internet it will pay you to spend a few minutes reading this and understanding how to better optimize your Aspartame shopping experience:

1. Compare - without doubt the biggest advantage that the Aspartame offers shoppers today is the ability to compare thousands of Aspartame at a time. This is a great thing, but not necessarily all the time! Too much can be daunting at times so take advantage of the great comparison sites and where possible let them do the hard work for you.

2. Research - if it has been said it will be on the internet. Ignorance is no longer a justifiable reason for buying the wrong thing. Take the time to research in detail everything that you could possible want to know about

3. Testimonials - don't know anybody that has bought a Aspartame? Wrong! If the Aspartame is good the internet will let you know. Use the Internet as a friend and get testimonials before you buy.

4. Questions - Got a question about Aspartame then search the Forums, FAQ's, Blogs etc. Don't be afraid to ask .....

5. Reputation - Never heard of the company selling Aspartame? Don't worry, no reason why you should know every company in the world, but you know someone that does! Use the internet to find out what people are saying about Aspartame and build up a picture of their reputation for sales, returns, customer service, delivery etc.

6. Returns - still worried that even after all of the above your Aspartame wont be what you want? Check out the returns policy. There is so much competition now that someone, somewhere is bound to offer the terms that you are comfortable with.

7. Feedback - happy with your Aspartame then let people know, after all you are depending on others people input in your buying decision, so why not give a little back.

8. Security - check for the yellow padlock on the Aspartame site before you buy, and the s after http:/ /i.e. https:// = a secure site

9. Contact - got a question about Aspartame, or want to leave a comment then check out the sites contact page. Reputable companies have them and respond.

10. Payment - ready to pay for your Aspartame, then use your credit card or PayPal! Be aware of companies that don't accept them, there may be genuine reasons but given the huge amount of choice you have when buying online there is no reason at all not to buy via credit card or PayPal.

{{Chembox new| Name = Aspartame| Reference =Merck Index, 11th Edition, 861.| ImageFile = aspartame structure.png| ImageName = Aspartame| ImageFile1 = Aspartame-3D-balls.png| ImageName1 = Ball-and-stick model of aspartame| IUPACName = N-(L-α-Aspartyl)-L-phenylalanine,
1-methyl ester| OtherNames = NutraSweet
Canderel
Equal (sweetener)| Section1 = {{Chembox Identifiers| CASNo = 22839-47-0| SMILES = (CC()=O)C(N
(CC1=CC=CC=C1)C(OC)=O)=O --> | Section2 = {{Chembox Properties| Formula = C14H18N2O5| MolarMass = 294.301 g/mol| MeltingPt = 246-247 °C| BoilingPt = decomposes --> | Section7 = {{Chembox Hazards| NFPA-H = 1| NFPA-F = 1| NFPA-R = 0 --> -->

Aspartame (or APM) (International Phonetic Alphabet: ) is the name for an artificial, non-saccharide sweetener, aspartyl-phenylalanine-1-methyl ester; i.e., the methyl ester of the dipeptide of the amino acids aspartic acid and phenylalanine.

This sweetener is marketed under a number of trademark names, including Equal (sweetener), NutraSweet, Canderel, and is an ingredient of approximately 6,000 consumer foods and beverages sold worldwide. It is commonly used in diet soft drinks, and is often provided as a table condiment. It is also used in some brands of chewable vitamin supplements and common in many sugar-free chewing gums. However, aspartame is not always suitable for baking because it often chemical decomposition when heated and loses much of its sweetness. In the European Union, it is also known under the E number (additive code) E951. Aspartame is also one of the sugar substitutes used by people with diabetes mellitus.

Aspartame is a subject of public controversy due to possible health risks. See Aspartame controversy. It has lost market share in recent years to sucralose (Splenda, Altern, or E number E955).{{cite news ] | publisher = Chicago Tribune | date = 2 December 2004 | accessdate = 2007-07-04 | format = subscription required-->

Chemistry Aspartame is the methyl ester of the dipeptide of the natural amino acids L-aspartic acid and L-phenylalanine. Under strongly acidic or Base (chemistry) conditions, aspartame first generates methanol by hydrolysis. Under more severe conditions, the peptide bonds are also hydrolyzed, resulting in the free amino acids. It is a nonpolar molecule.

Properties and use Aspartame is an attractive sweetener because it is 180 times sweeter than sugar in typical concentrations, without the high energy value of sugar. While aspartame, like other peptides, has a caloric value of 4 kilocalories (17 kilojoules) per gram, the quantity of aspartame needed to produce a sweet taste is so small that its caloric contribution is negligible, which makes it a popular sweetener for those trying to avoid calories from sugar. The taste of aspartame is not identical to that of sugar: the sweetness of aspartame has a slower onset and longer duration than that of sugar, and some consumers find it unappealing. Blends of aspartame with acesulfame potassium — usually listed in ingredients as acesulfame potassium — are alleged to taste more like sugar, and to be sweeter than either substitute used alone.

Like many other peptides, aspartame may hydrolyze (break down) into its constituent amino acids under conditions of elevated temperature or high pH. This makes aspartame undesirable as a baking sweetener, and prone to degradation in products hosting a high-pH, as required for a long shelf life. The stability of aspartame under heating can be improved to some extent by encasing it in fats or in maltodextrin. The stability when dissolved in water depends markedly on pH. At room temperature, it is most stable at pH 4.3, where its half-life is nearly 300 days. At pH 7, however, its half-life is only a few days. Most soft-drinks have a pH between 3 and 5, where aspartame is reasonably stable. In products that may require a longer shelf life, such as syrups for soda fountain, aspartame is sometimes blended with a more stable sweetener, such as saccharin.

In products such as powdered beverages, the amine in aspartame can undergo a Maillard reaction with the aldehyde groups present in certain aroma compounds. The ensuing loss of both flavor and sweetness can be prevented by protecting the aldehyde as an acetal.

Discovery and approval Aspartame was discovered in 1965 by James M. Schlatter, a chemist working for Searle (company). Schlatter had Chemical synthesis aspartame in the course of producing an anti-ulcer drug candidate. He discovered its sweet taste serendipitously when he licked his finger, which had accidentally become contaminated with aspartame. How Products Are Made: Aspartame

Following initial safety testing, there was debate as to whether these tests had indicated that aspartame may cause cancer in rats; as a result, the Food and Drug Administration (FDA) did not approve its use as a food additive in the United States for many years. In 1980, the FDA convened a Public Board of Inquiry (PBOI) consisting of independent advisors charged with examining the purported relationship between aspartame and brain cancer. The PBOI concluded that aspartame does not cause brain damage, but it recommended against approving aspartame at that time, citing unanswered questions about cancer in laboratory rats. At that point in time, there was no requirement in place in FDA regulations to include brain research in the approval process, only cancer research. Searle's Chief Operating Officer, Donald Rumsfield, reapplied for FDA certification immediatedly after U.S. President Ronald Reagan took office.{{cite web], Donald Rumsfeld, later George W. Bush's Secretary of Defense was a good friend of Hayes.--> Citing data from a Japanese study that had not been available to the members of the PBOI, Hayes approved aspartame for use in dry goods. http://archive.gao.gov/d28t5/133460.pdf In 1983 FDA further approved aspartame for use in carbonated beverages, and for use in other beverages, baked goods, and confections in 1993. In 1996, the FDA removed all restrictions from aspartame allowing it to be used in all foods.

In 1985, Monsanto bought G.D. Searle — and the aspartame business became a separate Monsanto subsidiary, the NutraSweet. On May 25 2000 Monsanto sold it to J.W. Childs Equity Partners II L.P. http://www.findarticles.com/p/articles/mi_m0EUY/is_22_6/ai_62920821 The U.S. patent on aspartame expired in 1992. Since then the company has faced hot competition in market for aspartame from other manufacturers, including Ajinomoto, Merisant and the Holland Sweetener Company, which stopped making the chemical in late 2006 because "global aspartame markets are facing structural oversupply, which has caused worldwide strong price erosion over the last 5 years" making the business "persistently unprofitable”. http://www.marketwire.com/mw/release html b1?release id=115447

Several European Union states approved aspartame in the 1980s, with EU-wide approval in 1994. The European Commission Scientific Committee on Food reviewed subsequent safety studies and reaffirmed the approval in 2002. The European Food Safety Authority reported in 2006 that the previously established Adequate Daily Intake was appropriate, after reviewing yet another set of studies.http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1178620765743.htm

It has also been investigated and approved by the Joint Expert Committee on Food Additives of the United Nations Food and Agricultural Organization and World Health Organization.http://www.dorway.com/offasprt.html

Metabolism Upon ingestion, aspartame breaks down into several residual chemicals, including aspartic acid, phenylalanine, methanol, and further breakdown products including formaldehyde. and formic acid. There is some controversy surrounding the rate of breakdown into these various products and the effects that they have on those that consume aspartame-sweetened foods. (See Aspartame controversy)

The naturally-occurring essential amino acid phenylalanine is a health hazard to those born with phenylketonuria (PKU), a rare inherited disease that prevents phenylalanine from being properly metabolized. Since individuals with PKU must consider aspartame as an additional source of phenylalanine, foods containing aspartame sold in the United States must state "Phenylketonurics: Contains Phenylalanine" on their product labels.

In the United Kingdom, foods that contain aspartame must list the chemical among the product's ingredients and carry the warning 'Contains a source of phenylalanine' – this is usually at the foot of the list of ingredients. Manufacturers should print '"with sweetener(s)" on the label close to the main product name' on foods that contain 'sweeteners such as aspartame' or "with sugar and sweetener(s)" on 'foods that contain both sugar and sweetener'. 'This labelling is a legal requirement,'says the country's Food Standards Agency. Aspartame - Labelling, UK Food Standards Agency, 18 July 2006.Retrieved on 2007-07-22.

Health Concerns Aspartame has been the subject of controversy regarding its safety and the circumstances of its approval by the American FDA and European FSA. Some studies have also recommended further investigation into possible connections between aspartame and negative effects such as headaches, brain tumors, lesion, and lymphoma.Olney, J.W., N.B. Farber, E. Spitznagel, L.N. Robins, 1996. "Increasing Brain Tumor Rates: Is There a Link to Aspartame?" Journal of Neuropathology and Experimental Neurology, Volume 55, pages 1115-1123.Roberts, H.J., "Does Aspartame Cause Human Brain Cancer," Journal of Advancement in Medicine, Volume 4(4):231-241, 1991. These findings, combined with possible Conflict of interest involving CEO Donald Rumsfeld in the approval process, have engendered vocal activism regarding the possible risks of aspartame.GAO 1986. "Six Former HHS Employees' Involvement in Aspartame's Approval," United States General Accounting Office, GAO/HRD-86-109BR, July 1986. http://archive.gao.gov/d4t4/130780.pdfGordon, Gregory, United Press International Investigation, "NutraSweet: Questions Swirl," 1987. http://www.dorway.com/upipaper.txt

References

Further reading

• side effects of the Aspartame

{{Chembox new| Name = Aspartame| Reference =Merck Index, 11th Edition, 861.| ImageFile = aspartame structure.png| ImageName = Aspartame| ImageFile1 = Aspartame-3D-balls.png| ImageName1 = Ball-and-stick model of aspartame| IUPACName = N-(L-α-Aspartyl)-L-phenylalanine,
1-methyl ester| OtherNames = NutraSweet
Canderel
Equal (sweetener)| Section1 = {{Chembox Identifiers| CASNo = 22839-47-0| SMILES = (CC()=O)C(N
(CC1=CC=CC=C1)C(OC)=O)=O --> | Section2 = {{Chembox Properties| Formula = C14H18N2O5| MolarMass = 294.301 g/mol| MeltingPt = 246-247 °C| BoilingPt = decomposes --> | Section7 = {{Chembox Hazards| NFPA-H = 1| NFPA-F = 1| NFPA-R = 0 --> -->

Aspartame (or APM) (International Phonetic Alphabet: ) is the name for an artificial, non-saccharide sweetener, aspartyl-phenylalanine-1-methyl ester; i.e., the methyl ester of the dipeptide of the amino acids aspartic acid and phenylalanine.

This sweetener is marketed under a number of trademark names, including Equal (sweetener), NutraSweet, Canderel, and is an ingredient of approximately 6,000 consumer foods and beverages sold worldwide. It is commonly used in diet soft drinks, and is often provided as a table condiment. It is also used in some brands of chewable vitamin supplements and common in many sugar-free chewing gums. However, aspartame is not always suitable for baking because it often chemical decomposition when heated and loses much of its sweetness. In the European Union, it is also known under the E number (additive code) E951. Aspartame is also one of the sugar substitutes used by people with diabetes mellitus.

Aspartame is a subject of public controversy due to possible health risks. See Aspartame controversy. It has lost market share in recent years to sucralose (Splenda, Altern, or E number E955).{{cite news ] | publisher = Chicago Tribune | date = 2 December 2004 | accessdate = 2007-07-04 | format = subscription required-->

Chemistry Aspartame is the methyl ester of the dipeptide of the natural amino acids L-aspartic acid and L-phenylalanine. Under strongly acidic or Base (chemistry) conditions, aspartame first generates methanol by hydrolysis. Under more severe conditions, the peptide bonds are also hydrolyzed, resulting in the free amino acids. It is a nonpolar molecule.

Properties and use Aspartame is an attractive sweetener because it is 180 times sweeter than sugar in typical concentrations, without the high energy value of sugar. While aspartame, like other peptides, has a caloric value of 4 kilocalories (17 kilojoules) per gram, the quantity of aspartame needed to produce a sweet taste is so small that its caloric contribution is negligible, which makes it a popular sweetener for those trying to avoid calories from sugar. The taste of aspartame is not identical to that of sugar: the sweetness of aspartame has a slower onset and longer duration than that of sugar, and some consumers find it unappealing. Blends of aspartame with acesulfame potassium — usually listed in ingredients as acesulfame potassium — are alleged to taste more like sugar, and to be sweeter than either substitute used alone.

Like many other peptides, aspartame may hydrolyze (break down) into its constituent amino acids under conditions of elevated temperature or high pH. This makes aspartame undesirable as a baking sweetener, and prone to degradation in products hosting a high-pH, as required for a long shelf life. The stability of aspartame under heating can be improved to some extent by encasing it in fats or in maltodextrin. The stability when dissolved in water depends markedly on pH. At room temperature, it is most stable at pH 4.3, where its half-life is nearly 300 days. At pH 7, however, its half-life is only a few days. Most soft-drinks have a pH between 3 and 5, where aspartame is reasonably stable. In products that may require a longer shelf life, such as syrups for soda fountain, aspartame is sometimes blended with a more stable sweetener, such as saccharin.

In products such as powdered beverages, the amine in aspartame can undergo a Maillard reaction with the aldehyde groups present in certain aroma compounds. The ensuing loss of both flavor and sweetness can be prevented by protecting the aldehyde as an acetal.

Discovery and approval Aspartame was discovered in 1965 by James M. Schlatter, a chemist working for Searle (company). Schlatter had Chemical synthesis aspartame in the course of producing an anti-ulcer drug candidate. He discovered its sweet taste serendipitously when he licked his finger, which had accidentally become contaminated with aspartame. How Products Are Made: Aspartame

Following initial safety testing, there was debate as to whether these tests had indicated that aspartame may cause cancer in rats; as a result, the Food and Drug Administration (FDA) did not approve its use as a food additive in the United States for many years. In 1980, the FDA convened a Public Board of Inquiry (PBOI) consisting of independent advisors charged with examining the purported relationship between aspartame and brain cancer. The PBOI concluded that aspartame does not cause brain damage, but it recommended against approving aspartame at that time, citing unanswered questions about cancer in laboratory rats. At that point in time, there was no requirement in place in FDA regulations to include brain research in the approval process, only cancer research. Searle's Chief Operating Officer, Donald Rumsfield, reapplied for FDA certification immediatedly after U.S. President Ronald Reagan took office.{{cite web], Donald Rumsfeld, later George W. Bush's Secretary of Defense was a good friend of Hayes.--> Citing data from a Japanese study that had not been available to the members of the PBOI, Hayes approved aspartame for use in dry goods. http://archive.gao.gov/d28t5/133460.pdf In 1983 FDA further approved aspartame for use in carbonated beverages, and for use in other beverages, baked goods, and confections in 1993. In 1996, the FDA removed all restrictions from aspartame allowing it to be used in all foods.

In 1985, Monsanto bought G.D. Searle — and the aspartame business became a separate Monsanto subsidiary, the NutraSweet. On May 25 2000 Monsanto sold it to J.W. Childs Equity Partners II L.P. http://www.findarticles.com/p/articles/mi_m0EUY/is_22_6/ai_62920821 The U.S. patent on aspartame expired in 1992. Since then the company has faced hot competition in market for aspartame from other manufacturers, including Ajinomoto, Merisant and the Holland Sweetener Company, which stopped making the chemical in late 2006 because "global aspartame markets are facing structural oversupply, which has caused worldwide strong price erosion over the last 5 years" making the business "persistently unprofitable”. http://www.marketwire.com/mw/release html b1?release id=115447

Several European Union states approved aspartame in the 1980s, with EU-wide approval in 1994. The European Commission Scientific Committee on Food reviewed subsequent safety studies and reaffirmed the approval in 2002. The European Food Safety Authority reported in 2006 that the previously established Adequate Daily Intake was appropriate, after reviewing yet another set of studies.http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1178620765743.htm

It has also been investigated and approved by the Joint Expert Committee on Food Additives of the United Nations Food and Agricultural Organization and World Health Organization.http://www.dorway.com/offasprt.html

Metabolism Upon ingestion, aspartame breaks down into several residual chemicals, including aspartic acid, phenylalanine, methanol, and further breakdown products including formaldehyde. and formic acid. There is some controversy surrounding the rate of breakdown into these various products and the effects that they have on those that consume aspartame-sweetened foods. (See Aspartame controversy)

The naturally-occurring essential amino acid phenylalanine is a health hazard to those born with phenylketonuria (PKU), a rare inherited disease that prevents phenylalanine from being properly metabolized. Since individuals with PKU must consider aspartame as an additional source of phenylalanine, foods containing aspartame sold in the United States must state "Phenylketonurics: Contains Phenylalanine" on their product labels.

In the United Kingdom, foods that contain aspartame must list the chemical among the product's ingredients and carry the warning 'Contains a source of phenylalanine' – this is usually at the foot of the list of ingredients. Manufacturers should print '"with sweetener(s)" on the label close to the main product name' on foods that contain 'sweeteners such as aspartame' or "with sugar and sweetener(s)" on 'foods that contain both sugar and sweetener'. 'This labelling is a legal requirement,'says the country's Food Standards Agency. Aspartame - Labelling, UK Food Standards Agency, 18 July 2006.Retrieved on 2007-07-22.

Health Concerns Aspartame has been the subject of controversy regarding its safety and the circumstances of its approval by the American FDA and European FSA. Some studies have also recommended further investigation into possible connections between aspartame and negative effects such as headaches, brain tumors, lesion, and lymphoma.Olney, J.W., N.B. Farber, E. Spitznagel, L.N. Robins, 1996. "Increasing Brain Tumor Rates: Is There a Link to Aspartame?" Journal of Neuropathology and Experimental Neurology, Volume 55, pages 1115-1123.Roberts, H.J., "Does Aspartame Cause Human Brain Cancer," Journal of Advancement in Medicine, Volume 4(4):231-241, 1991. These findings, combined with possible Conflict of interest involving CEO Donald Rumsfeld in the approval process, have engendered vocal activism regarding the possible risks of aspartame.GAO 1986. "Six Former HHS Employees' Involvement in Aspartame's Approval," United States General Accounting Office, GAO/HRD-86-109BR, July 1986. http://archive.gao.gov/d4t4/130780.pdfGordon, Gregory, United Press International Investigation, "NutraSweet: Questions Swirl," 1987. http://www.dorway.com/upipaper.txt

References

Further reading

• side effects of the Aspartame

Aspartame Information Service: Factual and Scientific Aspartame ...
Information about aspartame including scientific studies and Internet rumors.

Ajinomoto Defends the Reputation of Aspartame
Ajinomoto Defends the Reputation of Aspartame ... Ajinomoto Sweeteners Europe has issued legal proceedings for defamation (malicious falsehood) against ASDA Stores Limited, who ...

Food Standards Agency - Aspartame
Aspartame is an intense sweetener, approximately 200 times sweeter than sugar, which has been used in soft drinks and other low-calorie or sugar-free foods throughout the world for ...

Aspartame - Wikipedia, the free encyclopedia
Aspartame (or APM) (pronounced /ˈæspɚteɪm/ or /əˈspɑrteɪm/) is the name for an artificial, non-saccharide sweetener, aspartyl-phenylalanine-1-methyl ester; i.e., a methyl ...

Aspartame
Aspartame, a sweet-tasting dipeptide D. Eric Walters Dept. of Biochemistry and Molecular Biology Finch University of Health Sciences/The Chicago Medical School

Aspartame Information American Service: Aspartame the healthy ...
Aspartame, proven safe for over 20 years as a low calorie sweetener. Aspartame (aspertame): safety tested in 200 objective studies, approved by more than 100 countries.

Aspartame Research
Aspartame Research presents factual and scientific aspartame information. Aspartame: safety tested in 200 objective studies, approved by more than 100 countries.

aspartame
Use the mouse to rotate the molecules. Hold down the 'shift' key and move the mouse to move them. Hold down the 'control' key and move the mouse to scale them.

Aspartame opinions
Prior to its approval for use in food and beverage products, aspartame was subjected to one of the most comprehensive testing programs ever undertaken for a food ...

Aspartame Information Center - An Aspartame and Low Calorie Sweetener ...
The Aspartame Information Center provides information on Aspartame, artificial sweeteners, low calorie sweeteners and sugar substitutes that is objective and science-based.