Characteristics and advantages

Intensive sweetness, 200 times as sweet as sucrose in 3% solution
Clean sweetness without bitter, chemical or metallic after-taste
Improving the taste profiles
Safe sweetener with low energy
No causing tooth decayed
Similar digesting, assimilating and metabolizing process with that of proteins
Long-lasting perceivable sweet taste
Readily blending with most sweeteners to obtain ideal synergistic effect

Application of Aspartame

In 1965, Aspartame was discovered.
In 1981, FDA approved the use of Aspartame as tabletop sweeteners and flavor-improvers.
In 1981, Canada approved the use of Aspartame in foods and beverages.
In 1983, FDA approved the use of Aspartame in carbonated soft drinks.
In 1983, U.K. Approved the use of Aspartame.
In 1983, Japan approved the use of Aspartame.
In 1986, China approved the use of Aspartame.
In 1988, Brazil approved the use of Aspartame.
In 1993, Aspartame was approved of use in Confectioneries, baked foods, low-alcohol beer and all remaining nonalcoholic beverages.
In 1996, FDA approved Aspartame as a ‘general purpose’ sweetener.
ADI of Aspartame set by FAO/WHO JECFA: 40mg/kg body weight
ADI of Aspartame set by FDA: 50mg/kg body weight

Aspartame is with the characteristics of good taste, high sweetness, safe and reliable, and low energy with the same sweetness, widely used in a variety of products, including beverages, chewing gum, candy, candied fruit, mixed dessert, pudding and stuffing, frozen dessert, yogurt, sugar subull craptitute, and some drugs, such as vitamins and oral liquid, etc.