Aspartame
22839-47-0
Product name: Aspartame
CAS No. 22839-47-0
Molecular weight 294.303
Molecular Formula C14H18N2O5
CAS No. 22839-47-0
Molecular weight 294.303
Molecular Formula C14H18N2O5
Product Name | Aspartame | |||
Appearance | White crystalline powder | |||
Specification | 99% | |||
Test Method | HPLC | |||
Storage | Keep in a cool, dry, dark location in a tightly sealed container or cylinder. | |||
Shelf Time | 24 months | |||
Aspartame, scientifically known as methyl aspartyl phenylalaninate, is an important sweetener. It is widely used in pharmaceutical processing and food processing where safety is important. Although some of the sweeteners on the market have been replaced by relatively safe sweeteners such as fructose syrup, aspartame is still widely used.
Stability
Aspartame aqueous solution can be hydrolysed to form aspartyl phenylalanine and methanol by hydrolysis of its ester bond at certain temperatures and acidic pH conditions. Cyclic aspartyl phenylalanine is formed under neutral, alkaline (pH>7) or thermal conditions, or by cyclisation to eliminate methanol. Eventually, aspartyl phenylalanine continues to be hydrolysed to form two separate amino acids, aspartic acid and phenylalanine. Aspartame has a half-life of up to 300d and is most stable at pH 3-5; at pH 7, the half-life is only a few days. The sweetness characteristics of aspartame are different from those of sucrose, with a more persistent sweetness than sucrose and no bitter aftertaste or metallic odour after consumption. Aspartame is rapidly metabolised in the body to aspartic acid, phenylalanine and methanol. [2] Aspartame has been shown to have a long-lasting sweetness, but it has been shown to have a long-lasting sweetness.
Aspartame is well stabilised in dry products such as solid powdered beverages and assorted snacks, with an overall stability similar to that of pure aspartame. Aspartame is subject to hydrolysis and cyclisation at elevated temperatures, which limits its use in baked and fried foods that require high temperatures and long processing times. However, if properly handled, aspartame can also be used in foods that require some degree of heat treatment, e.g. in foods that require short-term sterilisation at high temperatures (132-138°C, 1 min). Under other extreme conditions, such as in chilled or frozen foods, the amount of aspartame that changes directly is small.
Xi'an Huawave Biotech Co., Ltd. is a professional Aspartame manufacturer and Aspartame supplier . We are committed to providing customers with professional research and development, production and sales, as well as OEM and ODM processing services.
Aspartame aqueous solution can be hydrolysed to form aspartyl phenylalanine and methanol by hydrolysis of its ester bond at certain temperatures and acidic pH conditions. Cyclic aspartyl phenylalanine is formed under neutral, alkaline (pH>7) or thermal conditions, or by cyclisation to eliminate methanol. Eventually, aspartyl phenylalanine continues to be hydrolysed to form two separate amino acids, aspartic acid and phenylalanine. Aspartame has a half-life of up to 300d and is most stable at pH 3-5; at pH 7, the half-life is only a few days. The sweetness characteristics of aspartame are different from those of sucrose, with a more persistent sweetness than sucrose and no bitter aftertaste or metallic odour after consumption. Aspartame is rapidly metabolised in the body to aspartic acid, phenylalanine and methanol. [2] Aspartame has been shown to have a long-lasting sweetness, but it has been shown to have a long-lasting sweetness.
Aspartame is well stabilised in dry products such as solid powdered beverages and assorted snacks, with an overall stability similar to that of pure aspartame. Aspartame is subject to hydrolysis and cyclisation at elevated temperatures, which limits its use in baked and fried foods that require high temperatures and long processing times. However, if properly handled, aspartame can also be used in foods that require some degree of heat treatment, e.g. in foods that require short-term sterilisation at high temperatures (132-138°C, 1 min). Under other extreme conditions, such as in chilled or frozen foods, the amount of aspartame that changes directly is small.
Xi'an Huawave Biotech Co., Ltd. is a professional Aspartame manufacturer and Aspartame supplier . We are committed to providing customers with professional research and development, production and sales, as well as OEM and ODM processing services.
Aspartame (Aspartame) is a non-sugar artificial sweetener that is approximately 180 to 200 times sweeter than sucrose. It consists of two amino acids, aspartic acid and phenylalanine, and is therefore broken down into these two amino acids, as well as a small portion of methanol, during digestion. Aspartame is used in a wide variety of foods and beverages, especially those labelled as ‘low calorie’ or ‘sugar free’. Here are some of the benefits of aspartame:
Reduces calorie intake: Since aspartame provides far fewer calories than sucrose, replacing sugar with aspartame can help reduce total calorie intake, which is beneficial for those who want to control their weight or reduce their sugar intake.
Suitable for diabetics: For diabetics, using aspartame can be a way to reduce sugar intake as they do not affect blood sugar levels as significantly as regular sugar.
Improves taste: Aspartame provides a sweetness that is close to that of sugar, which helps to improve the taste of foods and beverages, making them more palatable.
Promotes dental health: Unlike sucrose, aspartame is not metabolised by bacteria in the mouth and therefore does not lead to problems with tooth decay.
Suitable for diabetics: For diabetics, using aspartame can be a way to reduce sugar intake as they do not affect blood sugar levels as significantly as regular sugar.
Improves taste: Aspartame provides a sweetness that is close to that of sugar, which helps to improve the taste of foods and beverages, making them more palatable.
Promotes dental health: Unlike sucrose, aspartame is not metabolised by bacteria in the mouth and therefore does not lead to problems with tooth decay.
Aspartame (Aspartame) is a widely used non-sugar sweetener that is used in many different foods and beverages because of its high sweetness (about 180 to 200 times that of sucrose) and low calorie content. Here are some of the main application areas for aspartame:
Food processing:
Beverages: Aspartame is commonly used to make low-calorie or sugar-free beverages, such as carbonated beverages, sports drinks, functional beverages, teas, and juice drinks.
Confectionery and Patisserie: It can be used to make candies, chocolates, chewing gum, ice cream, cakes, biscuits and other baked goods.
Dairy products: Aspartame can also be found in yoghurt, cheese, ice cream, milk drinks and other dairy products.
Condiments & Sauces: Used in salad dressings, sauces, etc.
Frozen desserts: frozen sweets such as popsicles and ice cream.
Pharmaceuticals & Health Products:
As a sweetener for tablets, especially for children to improve the swallowing experience.
Used in healthcare products such as vitamin tablets and nutritional supplements.
Tabletop Sweeteners:
Directly available as tabletop sweeteners for consumers to add directly to food or beverages.
Beverages: Aspartame is commonly used to make low-calorie or sugar-free beverages, such as carbonated beverages, sports drinks, functional beverages, teas, and juice drinks.
Confectionery and Patisserie: It can be used to make candies, chocolates, chewing gum, ice cream, cakes, biscuits and other baked goods.
Dairy products: Aspartame can also be found in yoghurt, cheese, ice cream, milk drinks and other dairy products.
Condiments & Sauces: Used in salad dressings, sauces, etc.
Frozen desserts: frozen sweets such as popsicles and ice cream.
Pharmaceuticals & Health Products:
As a sweetener for tablets, especially for children to improve the swallowing experience.
Used in healthcare products such as vitamin tablets and nutritional supplements.
Tabletop Sweeteners:
Directly available as tabletop sweeteners for consumers to add directly to food or beverages.
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