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Aspartame

Aspartame
Aspartame
Ball-and-stick model of aspartame
Aspartame sample.jpg
Names
IUPAC name
Methyl L-α-aspartyl-L-phenylalaninate
Other names
N-(L-α-Aspartyl)-L-phenylalanine,
1-methyl ester
Identifiers
22839-47-0 YesY
3D model (Jmol) Interactive image
ChEBI CHEBI:2877 YesY
ChEMBL ChEMBL171679 YesY
ChemSpider 118630 YesY
DrugBank DB00168 YesY
ECHA InfoCard 100.041.132
E number E951 (glazing agents, ...)
KEGG C11045 YesY
UNII Z0H242BBR1 YesY
Properties
C14H18N2O5
Molar mass 294.31 g·mol−1
Density 1.347 g/cm3
Melting point 246 to 247 °C (475 to 477 °F; 519 to 520 K)
Boiling point decomposes
Sparingly soluble
Solubility Slightly soluble in ethanol
Acidity (pKa) 4.5–6.0
Hazards
NFPA 704
Flammability code 1: Must be pre-heated before ignition can occur. Flash point over 93 °C (200 °F). E.g., canola oil Health code 1: Exposure would cause irritation but only minor residual injury. E.g., turpentine Reactivity code 0: Normally stable, even under fire exposure conditions, and is not reactive with water. E.g., liquid nitrogen Special hazards (white): no codeNFPA 704 four-colored diamond
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
YesY  (what is YesYN ?)
Infobox references

Aspartame (APM; /ˈæspərtm/ or /əˈspɑːrtm/) is an artificial, non-saccharide sweetener used as a sugar substitute in some foods and beverages. In the European Union, it is codified as E951. Aspartame is a methyl ester of the aspartic acid/phenylalanine dipeptide. It was first sold under the brand name NutraSweet. It was first synthesized in 1965, and the patent expired in 1992.

The safety of aspartame has been the subject of several political and medical controversies, United States congressional hearings and Internet hoaxes since its initial approval for use in food products by the U.S. Food and Drug Administration (FDA) in 1981. The European Food Safety Authority concluded in its 2013 re-evaluation that aspartame and its breakdown products are safe for human consumption at current levels of exposure, corroborating other medical reviews. However, because its breakdown products include phenylalanine, aspartame must be avoided by people with the genetic condition phenylketonuria (PKU).


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