| Customization: | Available |
|---|---|
| CAS No.: | 22839-47-0 |
| Formula: | C14h18n2o5 |
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| Items | 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% |
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.
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