High Quality Food Additives Sweetener Aspartame Powder

• Customization: Available
• CAS No.: CAS 22839-47-0
• Certification: ISO, FDA, HACCP
• Model NO.: Food additives
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Resource: Natural
• Product: Aspartame
• Loading: Tianjin
• Colour: White
• Transport Package: 25kg/Bag
• Specification: 99%
• Trademark: ZHUOFENG
• Origin: China Mainland
• HS Code: 2933399010
• Production Capacity: 5000mt/Month

Product Description

Aspartame, as an important sweetener, is widely used in pharmaceutical processing and food processing, and its safety is very important. The chemical formula is C14H18N2O5, which exists in the state of white powder at room temperature. It is a natural functional oligosaccharide with high sweetness, non-deliquescence, and non-cavity. It can be eaten by diabetics. Because of its extremely low calorie and high sweetness, aspartame can be added to beverages, pharmaceutical products or sugar-free chewing gum as a sugar substitute. The calories of aspartame are about 16.75kJ/g .
In dry products such as solid powdered beverages and snack mixes, aspartame is very stable and the overall stability is similar to that of pure aspartame. Aspartame will undergo hydrolysis and cyclization in high-temperature environments, which limits its application in baked and fried foods that require high-temperature and long-term processing. However, if processed properly, aspartame can also be used in foods that require a certain degree of heat treatment, such as foods that require high-temperature short-term sterilization (132-138°C, 1min). Under other extreme conditions, such as frozen or quick-frozen foods, the amount of aspartame directly changed is very small.

 

 

Aspartame is used in a variety of products, including soft drinks, chewing gum, and baked goods. Due to the fact that it is approximately 200 times sweeter than Sucrose or table sugar, so even though it produces four kilocalories of energy per gram when metabolized, the quantity of Aspartame needed to produce a sweet taste is so small that its caloric contribution is negligible. One of the biggest advantages of Aspartame is that it provides a sweet taste without the added calories of sugar. This makes it an ideal choice for people who want to enjoy their favorite foods without worrying about their weight or blood sugar levels.

The taste of Aspartame and other artificial sweeteners differs from that of table sugar in the times of onset and how long the sweetness lasts, though Aspartame comes closest to sugar's taste profile among approved artificial sweeteners.

The sweetness of Aspartame lasts longer than sucrose, so it is often blended with other artificial sweeteners such as saccharin and Acesulfame-K to produce an overall taste more like sugar. 

The stability of Aspartame under heating can be improved to some extent by encasing it in fats or in Maltodextrin. The stability when dissolved in water depends markedly on pH. At room temperature, it is most stable at pH 4.3, where its half-life is nearly 300 days. Most soft-drinks have a pH between 3 and 5, where Aspartame is reasonably stable. In products that may require a longer shelf life, such as syrups for fountain beverages.

Like many other peptides, Aspartame may hydrolyze (break down) into its constituent amino acids under conditions of elevated temperature or high pH. This makes Aspartame undesirable as a baking sweetener, and prone to degradation in products hosting a high pH, as required for a long shelf life.

 

 

  

tems	Standard
Appearance	White granular
Assay(On dry basis)	98.00-102.00%
Specific Rotation	+14.50°~+16.50°
Transmittance	≥95.0%
Loss on drying	≤4.50%
Residue on ignition	≤0.20%
Heavy metal (As pb)	≤10ppm
Lead	≤1ppm
PH	4.50-6.00
Other related substances	≤2.0%
Residual Solvents	Meets the Requirements
Organic volatile impurities	Meets the Requirements
5-benzyl-3,6-dioxo-2-piperazineacetic acid	≤1.5%

Pack in paper-drums and two plastic-bags inside N.W. 25 kgs I.D.35xH51cm. 
We accept the packing as specified

 

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L-Tryptophan 73-22-3	D-Tryptophan 153-94-6	DL-Tryptophan 54-12-6
L-Isoleucine 73-32- 5	D-lsoleucine 319- 78-8	DL-lsoleucine 443-79-8
L-Valine 72-18-4	D-Valine 640-68-6	DL-Valine 516-06-3
L-Lysine 56-87-1	D-Lysine 923-27-3	DL-Lysine 70-54-2
L-Lysine Hcl 657-27-2	D-Lysine Hcl 7274 -88-6	DL-Lysine Hcl 70-53-1
L-Alanine 56-41-7	D-Alanine 338-69-2	DL-Alanine 107-95-9
L-Aspartic Acid 56- 84-8	D-Aspartic Acid 1783- -96-6	DL-Aspartic Acid 617-45-8
L-Malic acid 97-67-6	D-Malic Acid 636-61-3	DL-Malic Acid 6915-15-7
L-Phenylalanine 63-91-2	D-Phenylalanine 673-06-3	DL-Phenylalanine150-30-1
L-Serine 56-45-1	D-Serine 312 -84-5	DL-Serine 302-84-1
L-Arginine 74-79-3	D-Arginine157-06-2	L-Arginine Hcl 1119-34-2
L-Proline 147-85-3	D Proline 344- 25-2	DL-Proline 609-36-9
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L-Leucine 61-90-5	D-Leucine 328-38-1	DL-Leucine 328-39-2
L-Cysteine 52-90-4	D-Cysteine 921-01-7	DL-Cysteine 3374- 22-9
L-Citrulline 372-75-8	N-acetyl-L-cysteine 616-91-1	DL-Citrulline 627-77-0
L-Glutamic Acid 56- -86-0	N-acetyl-L-leucine 1188-21-2	DL-Glutamic Acid 617-65-2
L-Norvaline 6600 -40-4	N-acetyl-L-tyrosine 5537-55-3	DL-Norvaline 760-78-1
L-Histidine 71-00-1	Acetyl L-Carnitine 5080-50-2	D-Citrulline 13594-51-9
L-Glutamine 56- 85-9	N-acetyl-L-alanine 97-69-8	D-Glutamic Acid 138-16-9
L-Glycine 56- -40-6	N-acetyl-L-carnosine 56353-15-2	D-Norvaline 2013-12-9
L-Pyroglutamic acid 56-86-0	Citrulline Malate 54940-97-5	L-Carnitine 541-15-1
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