Aspartam là chất ngọt nhân tạo khác với các loại đường ăn thông thường. Nó được cấu tạo bởi sự kết hợp của 2 acid amin là aspartic acid và phenylalanine. Có độ ngọt gấp 180 lần đường thường và không tạo năng lượng nên rất thích hợp cho thực phẩm ít năng lượng thích hợp đối với người giảm cân và tiểu đường.
Aspartam được sử dụng rộng rãi trên thế giới với sự hiện diện trong hơn 6000 loại thực phẩm khác nhau với ký hiệu trên nhãn sản phẩm là chất tạo ngọt E591.
Vì có chứa Phenyllalanine nên cần thận trọng đối với người bị bệnh tiểu phenylketon, đây là một bệnh chuyển hoá di truyền. Vì vậy trên nhãn sản phẩm có sử dụng aspartam phải được ghi rõ là không dùng đối với bệnh nhân này.

DAP Chemo Pharma là cung cấp chất tạo ngọt Aspartam chất lượng cao từ nhiều nguồn khác nhau trên thế giới. Vui lòng liên hệ với chúng tôi để được tư vấn và nhận mẫu. 

Aspartame 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, 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 breaks down 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 diabetics.

Aspartame is a subject of a public controversy due to perceived health risks (see aspartame controversy). It has lost market share in recent years to sucralose (Splenda, Altern, or E number E955).[2]

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 K — 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 fountain beverages, aspartame is sometimes blended with a more stable sweetener, such as saccharin.[4]
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.

Upon ingestion, aspartame breaks down into several residual chemicals, including aspartic acid, phenylalanine, methanol, and further breakdown products including formaldehyde (when consumed by rats)[9] 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 UK, 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.[10]