TABLE OF CONTENTS

LIST OF FIGURES............................................................................................................... ii
LIST OF TABLE ................................................................................................................... ii
I. OVERVIEW OF ASPARTAME ..................................................................................... 1
1.1. CONCEPT AND HISTORY OF DEVELOPMENT ................................................ 1
1.1.1 What is Aspartame? ........................................................................................ 1
1.1.2 History of development and use ...................................................................... 1
1.2 CHEMICAL STRUCTURE AND PROPERTIES .................................................... 2
1.2.1 Molecular Structure ............................................................................................. 2
1.2.2 Aspartame Metabolism ........................................................................................ 3
1.2.3 Sweetness ........................................................................................................ 4
II. PURPOSE OF ASPARTAME UTILIZATION IN THE FOOD INDUSTRY ....... 5
2.1. Demand for Sweeteners in the Food Industry ....................................................... 5
2.2 Primary Objectives of Aspartame Utilization ........................................................ 6
III. PRODUCT GROUP USING ASPARTAMINE......................................................... 6
3.1 Beverage................................................................................................................. 6
3.2 Confectionery (Sweets & Desserts) ..................................................................... 11
3.3 Dairy & Dairy-like Products .................................................................................... 14
REFERENCE ........................................................................................................................18

i
 LIST OF FIGURES
Figure 1. Molecular structure of aspartame ................................................................... 3
Figure 2. Selected beverage products formulated with aspartame............................... 7
Figure 3. Phenylalanine warning label on products containing aspartame ................. 8
Figure 4. Production process of soft drinks formulated with aspartame and
acesulfame potassium ........................................................................................................ 9
Figure 5. Production process of reduced sugar desserts .............................................. 12
Figure 6. Production process of sugar-free chewing gum ........................................... 13

LIST OF TABLE
Table 1. General description of aspartame (Budavari et al., 1999; Sweetman, 2002;
FCC, 2003; Burdock, 2005) .............................................................................................. 3
Table 2. Products of aspartame metabolism. .................................................................. 4
Table 3. Comparison of Sweetness Among Sweetening Additives ................................ 5
Table 4. Application levels of aspartame in selected food categories ......................... 10
Table 5. Acceptable Daily Intake (ADI) for Aspartame .............................................. 13
Table 6. Aspartame Levels in Sugar Free Products ..................................................... 14
Table 7. Regulatory Limits for Aspartame: ADI and Maximum Permitted Levels . 17

ii
I. OVERVIEW OF ASPARTAME
1.1. CONCEPT AND HISTORY OF DEVELOPMENT
1.1.1 What is Aspartame?
Aspartame [L-aspartyl-L-phenylalanine methyl ester] is a dipeptide composed primarily
of two amino acids, phenylalanine, and aspartic acid. These, and other amino acids, are
natural constituents of protein-containing foods consumed in any healthful diet. When
phenylalanine and aspartic acid are combined in a certain way to form aspartame, they
produce an intensely sweet-tasting substance.

Aspartame is unique among non-caloric sweeteners as its metabolism leads only to

natural amino acids and methanol, all of which are provided in much higher amounts on
consumption of common foods. And, just as cyclamate enabled the beginning of the diet
food and beverage industry in the 1960s, aspartame was the enabler of a rebirth of this
industry in the 1980s, following the 1970 FDA removal of cyclamates from the US food
supply and restrictions on its usage in other countries.

1.1.2 History of development and use

During World War II, agricultural crises caused severe reductions in sugar production,
resulting in limited availability of sucrose that could not satisfy consumer demand. Under
these circumstances, artificial sweeteners (ASWs), also known as nonnutritive sweeteners
(NNSs), gained widespread acceptance as partial substitutes for sucrose in food and
beverage formulations.

Saccharin rapidly emerged as the first widely used noncaloric sweetener and became
popularly known as the “poor man’s sugar” during this period, when natural sugar was
scarce and expensive. As the earliest sugar substitute, saccharin has also been the most
extensively studied sweetener to date. However, despite its high sweetening intensity,
saccharin exhibits a characteristic bitter aftertaste, which gradually reduced consumer
acceptance and created increasing demand for novel sweeteners with improved sensory
quality, particularly with respect to taste profile (Sawant, 2011).

In 1937, fifty nine years after the discovery of saccharin, Michael Sveda, a graduate
student at the University of Illinois, accidentally discovered another sweetener,
cyclamate. At that time, Sveda was conducting research on antipyretic drugs in
Audrieth’s laboratory when he unconsciously placed his cigarette on the laboratory
bench. When he later put the cigarette back into his mouth, he noticed an unexpected

1
sweet taste. This observation led to the identification of a new compound, later known as
cyclamate, with potential application as a sugar substitute (Sawant, 2011).

Aspartame is the third major artificial sweetener, was commercially introduced in 1981.
Similar to saccharin and cyclamate, its discovery was a product of chance. According to
historical accounts, James M. Schlatter, a chemist at G.D. Searle, was synthesizing a
tetrapeptide, a compound consisting of four amino acids, as part of a research program
for treating gastric ulcers. During the synthesis process, a small quantity of a dipeptide
intermediate, L aspartyl L phenylalanine methyl ester, unintentionally came into contact
with his hands. When he later licked his finger before handling paperwork, he perceived
an intense sweet taste.

Initially attributing the sweetness to residual food, Schlatter subsequently realized that he
had washed his hands after eating. Consequently, similar to the earlier discoveries of
saccharin and cyclamate, he traced the source of sweetness back to the laboratory
compound. Given that aspartic acid and phenylalanine are naturally occurring amino
acids present in dietary proteins, he further evaluated the compound organoleptically and
confirmed its pronounced sweetness, notably without the bitter aftertaste associated with
saccharin.

It has also been reported that Schlatter and his laboratory colleague, Harman Lowrie,
tested the compound in 10 mL of black coffee to assess its sensory performance in a
beverage matrix. Their supervisor, Robert J. Mazur, subsequently recognized its
commercial potential and advocated for its development as a widely distributed high
intensity artificial sweetener for food and beverage applications.

1.2 CHEMICAL STRUCTURE AND PROPERTIES

1.2.1 Molecular Structure

Empirical formula: C14H18N2O5

Molar mass: 294.31 g/mol

Appearance: White crystalline powder or colorless needles

Melting point:246 – 250ºC

2
 Figure 1. Molecular structure of aspartame
Table 1. General description of aspartame (Budavari et al., 1999; Sweetman, 2002;
FCC, 2003; Burdock, 2005)

1.2.2 Aspartame Metabolism

Aspartame consists of two amino acids (L-phenylalanine and L-aspartic acid). It is
hydrolyzed and absorbed in the gastrointestinal tract (GI) through the action of esterase
and peptidases. Digestion releases methanol (10%), aspartic acid (40%) and
phenylalanine (50%) (Table 1), which are absorbable in the intestinal mucosa
(Choudhary &Lee, 2018). These metabolites can be harmful at high doses and hence
prolonged aspartame consumption may be a risk factor ( Ranney et al., 1976),
(Humphries et al., 2008). Indeed, the metabolism products of aspartame are believed to
be more toxic than the original substance itself ( Stegink, 1987; Ishak et al., 1991).

3
Methanol is firstly oxidized in the liver to formaldehyde and again to formic acid;
however, while methanol is known to damage the liver, formaldehyde and formate are
also responsible for the destruction of liver cells. In addition, during the process the
formation of superoxide anions and hydrogen peroxide occur, which lead to protein
denaturation and subsequent enzymatic changes ( Trocho et al., 1998; Skrzydlewska et
al., 2000; Ashok et al., 2015) . According to the study on the impact of aspartame
administration on trans-sulfuration pathway, decrease of most metabolites of the trans-
sulphuration pathway in the liver was observed during experiment. Levels of cysteine,
homocysteine, S-adenosyl-homocysteine, and S-adenosyl-methionine were increased.
There was no significant change in methionine and cystathionine level ( Finamor et al.,
2017). All mentioned aspartame metabolites are toxic to the brain. Furthermore,
rhenylalanine is mainly metabolized to tyrosine and smaller amounts of
phenylethylamine and phenylpyruvate, while aspartic acid is metabolized into alanine
and oxaloacetate. It has been suggested that in human beings consuming large amounts,
aspartame may be a significant source of formate, which can contribute to serious
physiological changes. The role of aspartame in several disorders affecting human body
remains to be investigated. Most importantly, people with phenylketonuria, a genetic
disorder in which patients cannot convert phenylalanine to tyrosine, must avoid
aspartame. Due to the harmful effects of aspartame on phenylketonuria patients,
according to the FDA requirements all products containing aspartame must have a label
informing about the presence of phenylalanine ( Fitch & Keim, 2012).

Table 2. Products of aspartame metabolism.

Methanol (Metabolized into

Aspartic acid Phenylalanine Formate and Formic acid)

40% 50% 10%

1.2.3 Sweetness

Aspartame is a high intensity sweetener that is widely used in the food industry, with a
relative sweetness approximately 180 to 200 times greater than that of sucrose. The
perceived sweetness of aspartame is not constant and is influenced by several factors,
including usage concentration, temperature, environmental pH, and the nature of the food
matrix. Compared with saccharin, aspartame exhibits significantly less bitter aftertaste,
resulting in improved sensory acceptance in food and beverage applications.

4
Table 3. Comparison of Sweetness Among Sweetening Additives

II. PURPOSE OF ASPARTAME UTILIZATION IN THE FOOD INDUSTRY

2.1. Demand for Sweeteners in the Food Industry

In recent decades, the global food industry has experienced a significant shift in
consumer trends toward health oriented products. The increasing prevalence of
noncommunicable diseases such as obesity, type 2 diabetes mellitus, and metabolic
syndrome has intensified the demand for reduced intake of free sugars in the daily diet.
International health organizations recommend limiting added sugar consumption in order
to decrease the risk of metabolic disorders and cardiovascular complications. Within this
context, reducing sucrose content in foods and beverages has become a major objective
for food manufacturers.

However, sugar serves not only as a sweetening agent but also plays a critical role in
determining product structure, texture, mouthfeel, and overall sensory acceptability.
Therefore, complete removal of sugar without compromising product quality presents a
significant technological challenge. For this reason, high intensity sweeteners have been
extensively researched and applied to partially or totally replace conventional sugars.
Among these, aspartame is considered one of the most widely used options due to its
sweetness profile, which closely resembles that of sucrose, combined with its low caloric
contribution.

In addition to health considerations, market competition and the need for product
diversification have accelerated the development of low calorie, diet, and sugar free

5
product lines. The incorporation of aspartame enables manufacturers to maintain
desirable sensory characteristics while substantially reducing sugar content and overall
energy value. This approach allows producers to simultaneously meet nutritional
objectives, economic efficiency, and evolving consumer preferences.

Furthermore, the advancement and harmonization of international food safety regulations

have established a clear legal framework for the use of aspartame within permitted limits,
thereby expanding its application across various food categories.

2.2 Primary Objectives of Aspartame Utilization

Aspartame is a methyl ester of a dipeptide used as a synthetic nonnutritive sweetener in
over 90 countries worldwide in over 6000 products. Aspartame is approved for use as a
sweetening agent and a flavor enhancer. Gram for gram, aspartame has approximately
200 times the sweetness of sucrose, and does not have a bitter or metallic aftertaste
(characteristic of saccharin). Aspartame also extends and intensifies a variety of flavors,
especially fruit flavors (Prodolliet and Bruelhart, 1993). Aspartame is sold as a tabletop
sweetener under the brand name of Equal , and as an ingredient in food products as
NutraSweet, Canderel, SanectaTM, TriSweetTM, and E951 (Baines, 1985; Thomas-
Dobersen, 1989; Arcella et al., 2004). In the United States, the largest use of aspartame is
for sweetening low-calorie drinks. Aspartame is also used as a sweetener in some
pharmaceuticals (FDA, 2006). In a study of the worldwide market of intense sweeteners,
Fry (1999) illustrated that the majority of aspartame sales is in the Americas and Europe,
with Asia and Africa and Oceania accounting for only a small proportion. In contrast,
Asia is the largest market for saccharin and cyclamates. Therefore, the market for
aspartame is primarily the highly developed countries, principally due to the higher cost
of aspartame as compared to other intense sweeteners (Fry, 1999).

It's a dry base for certain foods, like instant coffee and tea, gelatins, puddings, fillings,
and dairy products and toppings. It is not generally found in baked goods because it loses
its sweetness once heated. Aspartame is also found in about 600 pharmaceutical products.

III. PRODUCT GROUP USING ASPARTAMINE

3.1 Beverage

Aspartame E951 is a high intensity sweetener widely applied in the beverage industry,
particularly in low energy and sugar free formulations. Chemically, aspartame is the
methyl ester of a dipeptide composed of L aspartic acid and L phenylalanine. In beverage
manufacturing, aspartame is extensively utilized as a high intensity sweetener to reduce

6
the sugar and caloric content of products while maintaining a sweetness profile closely
resembling that of sucrose. With a relative sweetness approximately 200 to 300 times that
of sucrose, aspartame is incorporated into a variety of beverage categories, including
energy drinks, fruit based beverages, low calorie powdered drink mixes, and sugar free
carbonated soft drinks such as Diet Coke and Pepsi Zero Sugar. Beyond its primary
sweetening function, aspartame exhibits synergistic effects when combined with other
sweeteners and flavoring agents, including acesulfame potassium, saccharin, cyclamate,
and malic acid (BeMiller, 2019). These interactions enhance sweetness intensity, improve
temporal sweetness profile, and prolong fruity flavor perception, thereby supporting
sensory optimization in sugar reduction strategies for beverage formulations.

Figure 2. Selected beverage products formulated with aspartame

In industrial practice, aspartame may be used as a single sweetener; however, it is more
commonly blended with other high intensity sweeteners such as acesulfame potassium or
sucralose to generate synergistic effects, improve sweetness quality and aftertaste, and
enhance product stability during storage (Arora et al., 2013). The application level of
aspartame is determined in accordance with international and national regulatory limits,
targeted sensory attributes such as sucrose equivalent sweetness expressed in degrees
Brix, the blending ratio of sweeteners in the formulation, and the intended shelf life of the
product.

From a technological perspective, the most critical factors affecting the performance of
aspartame are pH and temperature. Aspartame exhibits optimal stability under acidic
conditions, typically within a pH range of 3 to 5, which is compatible with most food and
beverage systems. However, in products such as soft drinks, acid-catalyzed hydrolysis
7
over time removes the methyl ester group, leading to loss of sweetness. In addition,
aspartame is heat sensitive. Prolonged thermal treatment or high temperature sterilization
may lead to significant degradation. Heating at pH values above 5 promotes the
cyclization of aspartame to form diketopiperazine, a degradation product associated with
reduced sweetness intensity. Nevertheless, aspartame is capable of withstanding UHT
heat-processing regimes commonly applied in dairy beverages and fruit juices, as well as
aseptic processing systems, provided that formulation parameters are appropriately
controlled (BeMiller, 2019). Light exposure may further accelerate degradation reactions;
therefore, packaging selection and storage conditions are critical considerations in the
design of beverages formulated with aspartame. One of the degradation products of
aspartame is phenylalanine. Consequently, beverages containing aspartame are required
to carry appropriate labeling statements for individuals with phenylketonuria.

Figure 3. Phenylalanine warning label on products containing aspartame

In beverage manufacturing processes, aspartame is typically incorporated in the form of
an aqueous solution or as part of a sweetener premix. Owing to its good water solubility,
it is commonly added to the syrup phase or directly into the blending tank during
formulation. Aspartame is generally introduced at a late stage of processing, that is, after
the main thermal treatment step or following UHT processing, in order to minimize heat
induced degradation and to ensure precise control of the final sweetness intensity. In
beverage systems produced using aseptic technology, appropriate formulation design and
process control still allow for the effective application of aspartame while maintaining
product stability and sensory quality.

8
 Figure 4. Production process of soft drinks formulated with aspartame and
acesulfame potassium

The application of aspartame in beverage systems requires formulation design closely

integrated with strict control of pH, processing temperature, and storage conditions, as
well as appropriate combination with other high intensity sweeteners and careful
selection of the addition stage. When technological parameters are properly optimized,
aspartame serves as an effective tool for reducing the caloric content of beverages while
maintaining a sucrose like sensory profile. Its correct implementation supports sugar
reduction strategies and aligns with current trends toward the development of low sugar
and reduced energy beverages in the modern food industry.

Aspartame Levels in Confectionery

The use of aspartame in beverages is regulated by major food safety authorities through a
dual framework consisting of product-category maximum levels and Acceptable Daily
Intake (ADI) values. Rather than applying a single universal concentration limit,

9
regulatory systems are structured to ensure technological functionality (sweetness
replacement, stability, sensory quality) while maintaining long-term consumer safety.

In addition to ADI-based evaluation, maximum permitted levels (MPLs) are established

for specific beverage categories. Under the Codex Alimentarius Commission General
Standard for Food Additives (GSFA, INS 951), aspartame is permitted in water-based
flavored drinks at levels typically up to 600–1000 mg/kg (mg/L), depending on the
specific subcategory. Similarly, under European Union Regulation (EC) No 1333/2008,
aspartame (E951) is authorized in flavored drinks and certain soft beverages at maximum
levels generally around 600 mg/L. These limits represent formulation ceilings rather than
recommended use levels and are set to ensure that even high consumers remain below the
ADI under realistic consumption patterns.

In practical beverage formulation, the actual concentration of aspartame is usually well

below the regulatory maximum. Market surveillance studies of diet soft drinks have
reported typical concentrations ranging approximately from 100 to 500 mg/L, depending
on sweetness intensity, product type, and whether aspartame is used alone or in
combination with other high-intensity sweeteners (e.g., acesulfame-K).

Table 4. Application levels of aspartame in selected food categories

Food category ML (mg/kg)

Flavored liquid milk beverage 600

Edible ices, including frozen fruit based

1000
products

Fruit nectars 600

Flavored beverages, including sports drinks,

energy drinks, electrolyte beverages, and other 600
specialty beverages

Flavored alcoholic beverages, for example

beer, wine, and ready to drink alcoholic 600
beverages

Coffee, coffee substitutes, tea, herbal

infusions, and other hot cereal and grain 600
beverages, excluding cocoa

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 Source: Codex Alimentarius Commission (1995). General Standard for Food Additives
(CODEX STAN 192-1995). FAO/WHO.

3.2 Confectionery (Sweets & Desserts)

Aspartame is a widely used high-intensity artificial sweetener in various sugar-free and

reduced-sugar food products, notably sugar-free chewing gum and sugar-free desserts
such as gelatin, puddings, and jellies. In these product categories, aspartame primarily
serves as a substitute for sucrose, allowing manufacturers to significantly reduce caloric
content while maintaining an acceptable level of sweetness and overall sensory quality.

In sugar-free chewing gum, aspartame plays a key role in providing sweetness,

particularly during the initial chewing phase when flavor perception is most intense. Due
to its high sweetening power, aspartame can be used at very low concentrations, which
helps preserve the mechanical properties and chewability of the gum. Additionally,
aspartame is non-cariogenic and cannot be metabolized by oral bacteria to produce acids,
making it suitable for products associated with dental health. From a processing
perspective, aspartame is typically added during the final mixing stage of gum
production, after the gum base has been softened, blended with bulking agents such as
polyols, and subsequently cooled. This late-stage addition is necessary because aspartame
is sensitive to heat and may degrade if exposed to high processing temperatures.
Flavoring agents are often added simultaneously or shortly after the incorporation of
aspartame to ensure optimal flavor release and sweetness stability.

Similarly, in sugar-free or reduced-sugar desserts such as gelatin, puddings, and jellies,

aspartame is used to replace sucrose in order to lower energy content without adversely
affecting product structure. In gelatin-based desserts, aspartame does not interfere with
gel formation, while in puddings and jellies it allows manufacturers to retain the desired
texture, viscosity, and mouthfeel. Owing to its high sweetness intensity, only small
amounts of aspartame are required, which minimizes its impact on the physical properties
of the dessert matrix. During processing, aspartame is typically incorporated during the
final formulation or cooling stage. Thermal treatments such as cooking, thickening, or
gelatin dissolution are completed first, after which the product is cooled to moderate
temperatures before aspartame and flavoring agents are added. This approach ensures
maximum sweetness retention and prevents thermal degradation of the sweetener.

11
Overall, the use of aspartame in both sugar-free chewing gum and sugar-free or reduced-
sugar desserts enables the production of low-calorie foods that meet consumer demand
for healthier alternatives without compromising sensory quality. However, careful control
of processing conditions and dosage levels is required to ensure product stability,
regulatory compliance, and consumer safety.

Figure 5. Production process of reduced sugar desserts

12
 Figure 6. Production process of sugar-free chewing gum

Aspartame Levels in Confectionery

There are no fixed, specific maximum levels of aspartame set for each individual food
category like chewing gum or desserts in many global food additive standards. Instead,
the regulatory approach used by major authorities is based on a total dietary exposure
concept meaning manufacturers must ensure that total consumer intake from all foods
does not exceed the Acceptable Daily Intake (ADI).

Table 5. Acceptable Daily Intake (ADI) for Aspartame

Regulatory Authority Acceptable Daily Intake (ADI)

FDA (United States) 50 mg/kg body weight/day
EFSA (European Union) 40 mg/kg body weight/day
JECFA (WHO/FAO) 40 mg/kg body weight/day

Aspartame is approved for use in both sugar-free chewing gum and sugar-free or
reduced-sugar desserts such as gelatin, puddings, and jellies by major food safety
authorities including the U.S. Food and Drug Administration (FDA), the European Food
Safety Authority (EFSA), and the Joint FAO/WHO Expert Committee on Food Additives
(JECFA). Rather than establishing fixed maximum limits for individual food products,
these authorities regulate aspartame based on the concept of Acceptable Daily Intake

13
(ADI), which represents the amount that can be safely consumed daily over a lifetime
without appreciable health risk. The ADI for aspartame is set at 50 mg/kg body weight
per day by the FDA and 40 mg/kg body weight per day by EFSA and JECFA.
Consequently, manufacturers of chewing gum and sugar-free desserts must formulate
their products so that typical consumer intake remains below these limits, taking into
account cumulative exposure from multiple dietary sources. Analytical studies indicate
that sugar-free chewing gum typically contains approximately 1000-1900 mg of
aspartame per kilogram of product, corresponding to about 10-19 mg per standard 10 g
piece of gum. In sugar-free or reduced-sugar desserts, such as gelatin, puddings, and
jellies, aspartame levels are generally within a similar or slightly lower range depending
on formulation and serving size, often resulting in 30-150 mg of aspartame per typical
serving. Under normal consumption patterns, these amounts represent only a small
fraction of the ADI, even for frequent consumers, thereby demonstrating that the use of
aspartame in these product categories is considered safe when properly formulated and
consumed according to intended use.

Table 6. Aspartame Levels in Sugar Free Products

Typical Aspartame Approx. Aspartame per

Product Type
Content Serving
Sugar-Free Chewing Gum 1000–1900 mg/kg ~10–19 mg (10 g stick)
Sugar-Free Pudding ~300–1000 mg/kg ~30–100 mg (100 g serving)
Sugar-Free Gelatin/Jelly ~500–1500 mg/kg ~50–150 mg (100 g serving)

3.3 Dairy & Dairy-like Products

In dairy and dairy-like products, particularly sugar-free or reduced-sugar yogurt and

fermented milk desserts, aspartame is used as a high-intensity sweetener to replace
sucrose while maintaining sweetness and reducing caloric content. These products are
commonly consumed by health-conscious individuals, people with diabetes, or
consumers aiming to reduce sugar intake, which makes the controlled use of aspartame
especially important.

From a technological perspective, aspartame is not used as a bulk ingredient but rather as
a sweetness modifier due to its very high sweetening power. Because it does not
contribute viscosity, body, or fermentable carbohydrates, it allows manufacturers to
preserve the original texture, protein network, and mouthfeel of yogurt and dairy desserts.

14
Importantly, aspartame does not participate in the fermentation process and therefore
does not serve as a substrate for lactic acid bacteria.

In industrial dairy processing, the use of aspartame is carefully integrated into the
production sequence. Milk is first standardized, homogenized, and pasteurized at high
temperatures to ensure microbial safety. After pasteurization, the milk is cooled and
inoculated with starter cultures, and fermentation proceeds until the desired acidity and
texture are achieved. Aspartame is not added before or during fermentation, because it is
sensitive to heat and may undergo degradation during thermal treatment. In addition,
early addition could result in sweetness loss and unnecessary exposure to acidic
conditions.

Once fermentation is complete, the product is cooled to refrigeration temperatures.

Aspartame is then incorporated during the post-fermentation mixing stage, often together
with flavoring agents, fruit preparations, or stabilizers. At this stage, the temperature is
sufficiently low to ensure the chemical stability of aspartame and to preserve its
sweetening efficiency. The sweetener is typically pre-dissolved or evenly dispersed to
achieve uniform sweetness throughout the product. This late-stage addition allows
manufacturers to fine-tune sweetness intensity and balance it against the natural acidity of
fermented dairy products.

In dairy desserts such as yogurt-based creams or fermented milk gels, the same principle
applies: all heat treatments and structure-forming steps are completed before aspartame is
added. This processing strategy ensures optimal sensory quality, minimizes sweetener
degradation, and guarantees consistency between batches. Therefore, the successful use
of aspartame in dairy products depends strongly on precise process control and correct
selection of the addition stage.

15
 Figure 7. Production process of yogurt with aspartame addition

Aspartame Levels in Dairy & Dairy-like Products

The use of aspartame in dairy and dairy-like products, particularly sugar-free or reduced-
sugar yogurt and flavored fermented milk products, is regulated by major food safety
authorities through a combination of product-category limits and Acceptable Daily Intake
(ADI) values. Rather than relying solely on a universal dosage level, regulatory
frameworks are designed to ensure both technological suitability and long-term consumer
safety.

At the international level, the Joint FAO/WHO Expert Committee on Food Additives
(JECFA) and the European Food Safety Authority (EFSA) have established an
Acceptable Daily Intake for aspartame of 40 mg per kilogram of body weight per day,
while the U.S. Food and Drug Administration (FDA) has set a slightly higher ADI of 50
mg/kg body weight per day. These ADI values represent the amount of aspartame that
can be consumed daily over an entire lifetime without appreciable health risk and apply
cumulatively across all dietary sources.

16
In addition to ADI-based regulation, the European Union specifies maximum permitted
levels (MPLs) for aspartame in certain food categories. For flavoured fermented milk
products, including yogurt and heat-treated dairy desserts (Food Category 1.4), aspartame
(E951) is permitted at a maximum level of 1000 mg per liter (or kilogram) of product.
This limit represents a formulation ceiling rather than a recommended use level and
ensures that even high consumers remain below the ADI when realistic dietary patterns
are considered.

In practice, the actual amount of aspartame used in dairy products is typically

significantly lower than the regulatory maximum. Scientific studies and industrial
formulations report effective sweetness in yogurt and dairy desserts at concentrations
ranging from approximately 200 to 500 mg/kg, depending on product acidity, flavor
profile, and consumer preference. At these levels, a standard serving of 125-150 g of
sugar-free yogurt would contribute only 25-75 mg of aspartame, which constitutes a
small fraction of the ADI even for individuals with frequent consumption.

Overall, regulatory control of aspartame in dairy and dairy-like products relies on a dual
approach: product-specific maximum levels to guide formulation, and ADI-based risk
assessment to protect consumers from excessive cumulative exposure. When used within
these limits and added at the appropriate processing stage, aspartame is considered safe
and technologically suitable for sugar-free dairy applications.

Table 7. Regulatory Limits for Aspartame: ADI and Maximum Permitted Levels

What it means in
Regulation type Authority
practice
Maximum amount a
person can safely
Acceptable Daily Intake (ADI) EFSA, JECFA
consume per day, based
on body weight
Same concept, slightly
Acceptable Daily Intake (ADI) FDA higher limit used in the
USA
EU (Food Category 1.4 Legal maximum
Maximum permitted level (MPL)
flavoured fermented concentration allowed in
in dairy products
milk products) the product formulation

17
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