ಆಸ್ಪರ್ಟಿಕ್ ಆಮ್ಲದಿಂದ ಮಾಡಿದ ಕೃತಕ ಲಂಚ, ಕ್ಯಾಲೋರಿ ಮುಕ್ತ ಲಂಚವಾಗಿ ಬಳಸಲಾಗುತ್ತದೆ,

aspartame ಕನ್ನಡದಲ್ಲಿ ಉದಾಹರಣೆ:

ಆಹಾರ ಕೈಗಾರಿಕೆಯು ಅಮಿನೊ ಆಮ್ಲದ ವಿಶೇಷವಾಗಿ ಪರಿಮಳ ಹೆಚ್ಚಿಸುವ ಗ್ಲುಟಮಿಕ್ ಆಮ್ಲ ಮತ್ತು ಕಡಿಮೆ ಕ್ಯಾಲರಿಗಳಿರುವ ಕೃತಕ ಸಿಹಿಯಾಗಿಸುವ ಪದಾರ್ಥವಾದ ಆಸ್ಪರ್ಟೇಮ್‌ಗಳ (ಆಸ್ಪರ್ಟೈಲ್-ಫೆನೈಲಲನಿನ್-೧-ಮಿಥೈಲ್ ಇಸ್ಟರ್) ದೊಡ್ಡ ಗ್ರಾಹಕ.

aspartame's Usage Examples:

The artificial sweetener aspartame has been the subject of several controversies since its initial approval by the U.

mannitol, flavoring, glycerin, acesulfame potassium, aspartame, BHT, candelilla wax, soy lecithin, sucralose, titanium dioxide (Color) (Dentyne Ice Mints.

Merisant's NutraSweet company states that aspartame is now used in more than 5,000 products and consumed by some 250 million people worldwide.

320 to 1,000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin.

The taste of aspartame and other artificial sweeteners differs from that of table sugar in the times of onset and how long the.

contained aspartame, the artificial sweetener used in many diet soft drinks including Diet Pepsi, hence some bottles sold in the US read "aspartame free".

is the world"s largest manufacturer of aspartame, sold.

Subjects were administered a solution of aspartame for a specific amount of time before being instructed to swallow the solution.

North America, the colors are typically blue for aspartame, pink for saccharin (US) or cyclamate (Canada), yellow for sucralose, orange for monk fruit.

The major biologically active plant molecules are gymnemic acids, a class of triterpenoid saponins, which have the effect of suppressing the taste of sweetness on the tongue from sucrose (sugar), stevia, xylitol, and artificial sweeteners such as aspartame.

Sucralose and acesulfame potassium replaced aspartame in this version.

Most dipeptides are not sweet, but the unexpected discovery of aspartame in 1965 led to a search for similar compounds that shared its sweetness.

This suggests that the insula may be a primary region for aftertaste sensation because it was activated even after the aspartame solution was no longer present in the mouth.