Food & Feed Additives
Aspartame sweetener is white crystalline powder, odorless, slightly soluble in water and it is 200 times sweeter than sugar in terms of sweetness.
Aspartame is a non-carbohydrate artificial sweetener, as an artificial sweetener, aspartame has a sweet taste, almost no calories and carbohydrates.
Aspartame was approved for use in more than 100 countries, it has been widely used in beverage, candy, food, health care products and all types.
Aspartame sweetener tastes fresh and most similar to sucrose. It is not stable under light and heat.It will resolve and lose sweetness after long heating and also it is stable at low temperature and under the PH value 3 to 5.Aspartame sweetener suitable for fresh drink and the food without heating. It is not edible to Phenylketonuriapatients with type 2 diabetes mellitus.
Name: Aspartame
Specification : 99%min, USP30
Appearance : White Crystal Powder
CAS NO: 22839-47-0
EINECS NO: 245-261-3
Molecular formula: C14H18N2O5
FEMA No.:E951
Density: 1.28g/cm3
Melting point: 248-250℃
Boiling point :535.8°C at 760 mmHg
Refractive index: 1.557
Aspartame Sugar Type:
Sweeteners 100 Mesh Aspartame
Sweeteners 100~150 Mesh Aspartame
Sweeteners 20~60 Mesh Aspartame
Sweeteners 60~100 Mesh Aspartame
Sweeteners Fine Powder, 200 Mesh Aspartame
Characteristics:
1. Aspartame, an artificial sweetener, is approximately 200 times sweeter than sucrose, or table sugar.
2. The sweetness of aspartame lasts longer than sucrose, so it is often blended with other artificial sweeteners such as acesulfame potassium to produce an overall taste more like sugar.
3. 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
4. The stability when dissolved in water depends markedly on pH. At room temperature, it is most stable at pH 4.3
5. However, because its breakdown products include phenylalanine, aspartame must be avoided by people with the genetic condition phenylketonuria (PKU).
Usage Aspartame is being used in a wide variety of foods, beverages, and pharmaceuticals in over 120 countries.
Specification:
Function:
1) Aspartame is a natural functional oligosaccharides, no tooth decay, pure sweetness, low moisture absorption, no sticky phenomenon.
(2) Aspartame does not cause blood sugar significantly higher for diabetics.
(3) Aspartame can be used in cakes, biscuits, bread, preparation of wine, ice cream, popsicles, drinks, candy, etc.
(4) Aspartame has pure sweet taste and is very similar with sucrose, has refreshing sweet, no bitter after taste and metallic taste.
(5) Aspartame and other sweeteners or a mixture of sucrose has a synergistic effect, such as 2% to 3% of the aspartame, can significantly mask the bad taste of saccharin.
(6) Aspartame mixed with flavors has excellent synergistic, especially acidic citrus, lemons, grapefruit, etc., to make lasting flavor, reduce the amount of air freshener.
(7) Protein component of aspartame, may be absorbed by the body's natural decomposition.
Application:
1) Beverage: carbonated and still soft drink, fruit-juice and fruit syrup, yoghurt and etc.
2) Food: hot and cold chocolate and beverage mixes and instant dessert, frozen novelty and dessert,chewing gum, boiled sweet, mint, chocolate, gum and jelly and etc.
3) Pharmaceutical: tablet, sugar-free syrup, powdered mix and effervescent tablet and etc.
