Aspartame Studies

Aspartame (Aspartame) is an artificial sugar substitute, is now the main ingredient inthe world more than6000food and beverage. Also known as a sweetener, proteinsugar, sweet mother, aspartic aspartame, day benzene sugar etc.. By one of theessential amino acids of L-phenylalanine (Phe, F) first esterification with methanoland then L-amino acids aspartic acid (Asp, D) a condensation amidated peptidecompounds produced by two methyl esterification.Aspartame is a200times sweeter than sugar sweetener. There are about350000000people regularly eat the sweetener, the world according to the statistics, itaccounts for the world sugar substitutes62%market share. In Britain it is the maincomponent of many low calorie drinks, fruit juice, candy, sweet sugar, medicalpreparation and vitamins, especially some dessert children mostly contain theartificial sugar substitute.Through the experiment can take a variety of ways for preparing aspartame, thispaper describes the method of chemical synthesis, biosynthesis, gene synthesis, thesynthesis of aspartame with high selectivity.In2005the domestic market demand of L phenylalanine reached3500tons, at thetime of L_phenylalanine {F production capacity of about400tons. The gap betweensupply and demand in the existing device yield increasing and the new projects are inplace, here to do about the current situation and future development of aspartame inhome and abroad.