Cooking with Aspartame as Sweetener
Like saccharin, aspartame was discovered by accident. In 1965, James Schlatter was doing research on ulcer drugs when he licked his finger to pick up a piece of paper and noticed that the finger tasted sweet. He realized that the sweetness came from an earlier spill in the laboratory. What Schlatter discovered was a substance that is 180 times sweeter than sucrose. Aspartame derives its sweetness from the synthetic combination of two amino acids, aspartic acid and phenylalanine. The amino acid content of aspartame contains 4 calories (kcal) per gram, but the number of calories (kcal) is insignificant because so little is needed to produce intense sweetness.
FDA approved in 1981, aspartame is now sold as NutraSweet, Spoonful, and Equal. Spoonful combines aspartame and maltodextrin, a nonsweet bulking agent derived from cornstarch, which provides 4 calories (kcal) per gram. Equal is a blend of dextrose, maltodextrin, and aspartame. In the United States, the acceptable daily intake (ADI) for NutraSweet has been set at 50 mg per kilogram (23 mg per pound) of body weight. Since there are approximately 125 mg of aspartame in a diet drink, the daily limit for a 130-pound (59-kg) adult is 24 diet sodas.
As with saccharin, several research studies have questioned the safety of aspartame, and there does appear to be a small subgroup in the population that is sensitive to one or more of its break-down products (aspartic acid, phenylalanine, and methanol). Common complaints among this sub-population include headaches, dizziness, mood changes, and nausea. In addition, research suggests a possible increased risk of brain tumors in rats. Although these side effects are controversial, there is no question that aspartame should not be consumed by individuals with phenylketonuria (PKU), a rare genetic disease afflicting one out of every 15,000 infants. Those with this condition lack the enzyme needed to metabolize phenylalanine. Anyone afflicted with PKU must avoid all food sources of phenylalanine, including aspartame, milk, and meat. For that reason, food products containing aspartame as an additive must carry the following warning: “Phenylketonutrics: Contains Phenylalanine.”
Aspartame does not have the bitter aftertaste of saccharin, but it has its own drawback. With exposure to heat or acids its sweetness is lost, and therefore it cannot be used in baked goods.
