Nutrasweet/aspartame General Information Home Page
^ Here is the chemical structure of aspartame
Aspartame is a chemical compound consisting of different types of elements. These elements include Hydrogen, Oxygen, Nitrogen and Carbon. Aspartame can also be described as a methyl ester dipeptide of natural amino acids; aspartic acid and phenylalanine.
Names for Aspartame The scientific name of aspartame is :N-L-alpha-Aspartyl-L-phenylalanine 1-methyl ester. The chemical name for aspartame is Aspartylphenylalanine because of the fact that this compound is derived from aspartic acid and phenylalanine. Breakdown of Elements The molecular compound of Aspartame is C14H18N2O5. The breakdown of these elements are 14 Carbons, 18 Hydrogens, 2 Nitrogens, and 5 Oxygens. These numbers are represented by the subscript or the number to the right of the chemical symbol (e.g C 14 represents 14 Carbon atoms).
Physical Properties of Aspartame Physical properties of Aspartame include: density, decomposition, optical clarity, and brittleness. The density of aspartame is 1.347g/cm3 while the melting point is between 246°C - 247°C. When aspartame reaches its boiling point, it begins to decompose due to the heat and acidified dried state. Aspartame is also very brittle, to the point where it can be crushed and turned into powder. Aspartame also has low optical clarity, as the grains are too small for light to be able to pass through.
^ Above is a sample of powdered aspartame. It shows that aspartame is brittle enough to be broken down to tinnier pieces.
Chemical Properties of Aspartame For the chemical properties of Aspartame, it can be made into a different substance. Considering that aspartame has originated from amino acids, and is a form of peptide, it can break down back to amino acids, which cannot be reversed. Aspartame can also decompose if it has reached a certain temperature, in this case, 246°C-247°C. Once decomposed, aspartame cannot revert back to it's original form because the main components of the compound have been broken down back to amino acids.