Structure
Type of Bonding: Synthesis
Chemical Properties
In high tempuratures or a high pH, Aspartame breaks down into it's two amino acids, aspartic acid and phenylalanine. The stablity of Aspartame when in water depends on pH levels, the lower the pH levels the longer Aspartame lasts.
Physical Characteristics
Aspartame in it's physical state is a white odorless crystalline powder (Aspartame).
Where does it come from?
Aspartame itself is not naturally occurring, it is a manmade compound. However, the amino acids that make up Aspartame are naturally occurring and are commonly found in all types of foods. Both aspartic acid and phenylalanine can be found in some sort of animal product (all protein containing foods). Aspartic acid is typically found in meats and phenylalanine in dairy products. Aspartic acid is also found in many vegetable sources and commonly used as a dietary supplement providing the nutrients needed from amino acids. Phenylalanine, like aspartic acid is also used as a nutritional supplement but because it is known to relieve pain and have anti-depressant effects.