ASPASWEET TABLETS

Indications

• Use as a non-nutritive sweetener in food and beverages
• Sugar substitute for individuals with diabetes
• Caloric reduction in dietetic products

Dosage

Children: The use of acesulfame in children should follow dietary guidelines and recommendations. For specific dosing, refer to the BNF for Children.

Adults: Acesulfame is used in varying amounts depending on the product formulation. Consult specific product guidelines for usage.

Mechanism of action

Acesulfame works by stimulating the sweet taste receptors on the tongue, specifically the T1R2 and T1R3 receptors, leading to the perception of sweetness without contributing calories. It is not metabolized by the body, allowing it to provide sweetness without energy.

Pharmacodynamics

As a sweetener, acesulfame does not have traditional pharmacodynamic effects associated with therapeutic drugs. Its primary action is to activate sweet taste receptors, leading to a sweet taste sensation. It does not elicit insulin secretion or affect blood glucose levels, making it suitable for individuals with diabetes.

Pharmacokinetics

Acesulfame is rapidly absorbed following oral administration, but it is not metabolized and is excreted unchanged in urine. This results in a rapid onset of action for sweetness perception. The half-life and specific metabolic pathways are not extensively documented, but its elimination through the kidneys is well established.

Pregnancy

Acesulfame is generally regarded as safe for use during pregnancy. However, it is advisable to consult a healthcare professional before consumption.

Breast-feeding

Acesulfame is considered safe during breastfeeding, but consultation with a healthcare provider is recommended.

Storage

Store in a cool, dry place, away from direct sunlight.

Dosage

Children: Refer to the specific product guidelines for appropriate use, as dosages may vary depending on the product formulation.

Adults: Refer to the specific product guidelines for appropriate use, as dosages may vary depending on the product formulation.

Mechanism of action

Aspartame is metabolized into aspartic acid, phenylalanine, and methanol. These components are then absorbed into the bloodstream and utilized in normal physiological processes, similar to how these amino acids are used when derived from protein-rich foods.

Pharmacodynamics

Aspartame functions as a low-calorie sweetener, providing sweetness without significant caloric contribution. It is composed of naturally occurring amino acids, aspartic acid and phenylalanine, which are utilized by the body in the same way as those derived from dietary proteins. The sweetening effect of aspartame is primarily due to its high sweetness potency compared to sucrose.

Pharmacokinetics

Upon ingestion, aspartame is hydrolyzed in the gastrointestinal tract into its individual components: aspartic acid, phenylalanine, and methanol. These metabolites are then absorbed into the bloodstream. They do not accumulate in the body and are utilized in metabolic processes similar to those of their natural counterparts found in food.

Contra-indications

• Phenylketonuria (PKU)

Adverse effects

• Headaches
• Allergic reactions
• Gastrointestinal disturbances
• Mood changes

Precautions

• Use with caution in individuals with phenylketonuria due to phenylalanine content.

Pregnancy

Considered safe for use during pregnancy, but it is advisable to consult with a healthcare provider.

Breast-feeding

Considered safe for use during breastfeeding, but it is advisable to consult with a healthcare provider.

Storage

Store in a cool, dry place away from direct sunlight.

Formulations

• Tablets
• Powder
• Liquid sweeteners

Mechanism of action

180 to 200 times sweeter than sucrose, it is metabolized as a protein and its subsequent amino-acids used up in there respective mechanisms.

Pharmacodynamics

Aspartame (L-alpha-aspartyl-L-phenylalanine methyl ester) is a low-calorie sweetener used to sweeten a wide variety of low- and reduced-calorie foods and beverages, including low-calorie tabletop sweeteners. Aspartame is composed of two amino acids, aspartic acid and phenylalanine, as the methyl ester. Aspartic acid and phenylalanine are also found naturally in protein containing foods, including meats, grains and dairy products. Methyl esters are also found naturally in many foods such as fruits and vegetable and their juices. Upon digestion, aspartame breaks down into three components (aspartic acid, phenylalanine and methanol), which are then absorbed into the blood and used in normal body processes. Neither aspartame nor its components accumulates in the body. These components are used in the body in the same ways as when they are derived from common foods.