phenylalanine from aspartame?
I'm going to assume that where you wrote 'phenylamine' (i.e. aniline) you actually meant phenylalanine.
Aspartame is specifically made from L-phenylalanine. I suspect if you made it with D-phenylalanine it wouldn't be sweet, but I don't know that for
sure.
However, subjecting aspartame to aqueous strong acid or strong basic conditions may result in racemisation. To what degree this will be a problem, I
do not know.
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