Aspartame
Aspartame suppliers and sourcing guide
Aspartame is a high-intensity sweetener made by joining two amino acids, L-aspartic acid and L-phenylalanine, with the phenylalanine present as its methyl ester. It is produced by chemical or enzymatic coupling, then purified, crystallized and dried to a white powder. FDA describes it as about 200 times sweeter than table sugar and notes it loses sweetness when heated, so it is mostly bought as a powder or granule for beverages, tabletop sweeteners, gum and dry mixes.
- Category
- Sweeteners
- Also known as
- E951 · L-aspartyl-L-phenylalanine methyl ester · CAS 22839-47-0 · APM
- Facts checked
- November 2026
Forms and grades of aspartame
Suppliers sell different products under the same name. Specify the one you need.
Powder
Fine crystalline powder for dry blends and for dissolving into beverage syrups.
Granular
Agglomerated granules that flow and dissolve with less dust than powder, often used for tabletop products and tablets.
Encapsulated
Aspartame coated with a fat or other barrier to limit breakdown during baking or in chewing gum.
Sweetener blends
Aspartame combined with acesulfame potassium or other sweeteners at a fixed ratio, or diluted on a carrier for tabletop packets.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Assay (HPLC or titration)
- Aspartame content on a dry basis, reported against the Food Chemicals Codex monograph that 21 CFR 172.804 references.
- Diketopiperazine and related substances
- 5-benzyl-3,6-dioxo-2-piperazineacetic acid (DKP) and other related compounds by HPLC; DKP rises as aspartame degrades, so it is a good indicator of lot age and handling.
- Loss on drying
- Moisture by loss on drying, which affects flow and the actual aspartame delivered per kilogram.
- Specific rotation
- Optical rotation as an identity and purity check against the FCC range.
- Lead and heavy metals
- Lead by ICP-MS or atomic absorption against the FCC limit or a tighter supplier specification.
- Microbiology
- Total plate count, yeast and mold, and pathogens where the supplier tests them, mainly relevant for dry-blend use.
Storage, lots and expiry
Storage and shelf life
Store aspartame sealed in a cool, dry area; it is reasonably stable as a dry powder but breaks down faster with heat and moisture, and in solution its stability depends on pH and temperature. Keep containers closed between uses to prevent caking. Shelf life is set by the supplier's specification, and retesting assay and diketopiperazine is the usual way to qualify older stock.
Lots and expiry dates
Record the assay and the diketopiperazine result for each lot, since a rising DKP value on older stock signals degradation. Note the physical grade (powder, granular or encapsulated) on the lot record, as grades are not interchangeable in processing.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 172.804 permits aspartame as a food additive used as a sweetening agent and flavor enhancer, under listed conditions.
Source: ecfr.gov (opens in a new tab)21 CFR 172.804 requires foods containing aspartame to carry the label statement "PHENYLKETONURICS: CONTAINS PHENYLALANINE".
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted Sweeteners states that aspartame used in unstandardized bakery products must be encapsulated.
Source: canada.ca (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Aspartame suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking aspartame suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell aspartame? Request a listingFrequently asked questions
What forms of aspartame can brands buy?
Common forms include powder, granular, encapsulated and sweetener blends. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for aspartame include?
Expect assay (HPLC or titration), diketopiperazine and related substances, loss on drying, specific rotation, lead and heavy metals and microbiology, each with its method, specification and result for that lot.
How should aspartame be stored?
Store aspartame sealed in a cool, dry area; it is reasonably stable as a dry powder but breaks down faster with heat and moisture, and in solution its stability depends on pH and temperature. Keep containers closed between uses to prevent caking. Shelf life is set by the supplier's specification, and retesting assay and diketopiperazine is the usual way to qualify older stock.
What is the regulatory status of aspartame?
21 CFR 172.804 permits aspartame as a food additive used as a sweetening agent and flavor enhancer, under listed conditions. 21 CFR 172.804 requires foods containing aspartame to carry the label statement "PHENYLKETONURICS: CONTAINS PHENYLALANINE". Health Canada's List of Permitted Sweeteners states that aspartame used in unstandardized bakery products must be encapsulated.
More sweeteners
- AlluloseD-allulose · D-psicose
- Monk Fruit ExtractLuo han guo extract · Siraitia grosvenorii fruit extract
- Steviastevia leaf extract · steviol glycosides
- SucraloseE955 · 1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside
- Acesulfame potassiumAcesulfame K · Ace-K
- SaccharinSodium saccharin · Calcium saccharin
- NeotameE961 · N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester
- AdvantameE969 · CAS 714229-20-6
- ErythritolE968 · meso-erythritol
- XylitolE967 · birch sugar
- SorbitolE420 · D-glucitol
- MaltitolE965 · 4-O-α-D-glucopyranosyl-D-glucitol
Sell ingredients to brands?
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