It is used to sweeten a variety of foods and beverages and as a tabletop sweetener. The calories in foods can be substantially reduced, and in many products be almost eliminated, by substituting aspartame for sugar or other caloric sweeteners. It is about 200 times sweeter than sugar, is good tasting, enhances citrus and other fruit flavors, and does not contribute to tooth decay. Aspartame is made by joining two protein components, aspartic acid and phenylalanine, and a small amount of methanol. Aspartic acid and phenylalanine are building blocks of protein and are found naturally in all protein-containing foods, including meats, grains and dairy products.
Methanol is found naturally in the body and in many foods such as fruit and vegetable juices.
Aspartame is digested just like any other protein. Upon digestion, aspartame breaks down into it basic components and is absorbed into the blood. Neither aspartame nor its components accumulate in the body over time. Aspartame is used to sweeten many prepared foods, as a tabletop sweetener, and in simple recipes that do not require lengthy heating. Aspartame's components separate when heated over time, resulting in a loss of sweetness.