Customization: | Available |
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CAS No.: | 22839-47-0 |
Formula: | C14h18n2o5 |
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ITEMS | STANDARD |
APPEARANCE | WHITE GRANULAR OR POWDER |
ASSAY (ON DRY BASIS) | 98.00%-102.00% |
TASTE | PURE |
SPECIFIC ROTATION | +14.50°~+16.50° |
TRANSMITTANCE | 95.0% MIN |
ARSENIC( AS) | 3PPM MAX |
LOSS ON DRYING | 4.50% MAX |
RESIDUE ON IGNITION | 0.20% MAX |
L-a-ASPARTY-L-PHENYLALAINE | 0.25% MAX |
PH | 4.50-6.00 |
L-PHENYLALANINE | 0.50% MAX |
HEAVY METAL( PB) | 10PPM MAX |
CONDUCTIVITY | 30 MAX |
5-BENZYL-3,6-DIOXO-2-PIPERAZINEACETIC ACID | 1.5% MAX |
OTHER RELATED SUBSTANCES | 2.0% MAX |
FLUORID( PPM) | 10 MAX |
PH VALUE | 3.5-4.5 |
1. Aspartame has a synergistic effect on certain food and beverage flavors, especially sour fruit flavors. In some foods, this flavor-enhancing feature can reduce the amount of aspartame used. It can also meet some special needs of products such as chewing gum. The sweetness of Aspartame-based chewing gum lasts 4 times longer than sucrose.
2. Aspartame can be combined with intense sweeteners or carbohydrate-based sweeteners, further expanding its range of applications.When aspartame was mixed with carbohydrate-based sweeteners such as sucrose, fructose or glucose, the energy of the product dropped considerably without a change in sweetness. When aspartame is mixed with strong sweeteners such as saccharin, cyclamate, acesulfame or potassium, the product sometimes has a slightly bitter taste, which can be improved by increasing the proportion of aspartame in the mixture improve.