Keywords

• lowest price Aspartame
• Aspartame powder 22839-47-0
• High quality Aspartame

Quick Details

• ProName: lowest price Aspartame Aspartame powde...
• CasNo: 22839-47-0
• Molecular Formula: C14H18N2O5
• Appearance: white powder
• Application: 1) Beverage: Aspartame can be as Acarb...
• DeliveryTime: 7-9
• PackAge: 1kg with double plastic container insi...
• Port: Shanghai
• ProductionCapacity: 100000 Kilogram/Year
• Purity: 99%
• Storage: Stored in a clean, cool, dry area; kee...
• Transportation: Express, sea, air
• LimitNum: 5 Kilogram
• Ash Content: ＜0.1
• Heavy Metal: ＜10ppm
• Voluntary Standards: Chinese standard
• Valid Period: 2 years
• Product Name: Aspartame
• Appearance: white powder
• Specification: 99%
• Test method: HPLC
• Grade Standard: Food Grdae
• Extraction Type: Solvent Extraction
• Packaging: DRUM， Plastic Container， 1KG， 25kg or ...
• Place of Origin: Shaanxi， China
• Shelf Life: 2 Years
• Molecular Weight: 294.3

Superiority

Factory Price Supply sweetest sweeteners Aspartame Powder

Aspartame is a synthetic and low-calorie sweetener and is used as an active ingredient in consumer foods, beverages, soft drinks, breath mints, sugar free chewing gum, cocoa mixes, frozen desserts, chewable vitamin supplements, milk drinks, cerals, pharmaceutical drugs and supplements, tabletop sweeteners and diet sodas

Aspartame is a high-intensity sweetener that is a dipeptide, provid- ing 4 cal/g. it is synthesized by combining the methyl ester of phenylalanine with aspartic acid, forming the compound n-l-alpha- aspartyl-l-phenylalanine-1-methyl ester. it is approximately 200 times as sweet as sucrose and tastes similar to sugar. it is compara- tively sweeter at low usage levels and at room temperature. its mini- mum solubility is at ph 5.2, its isoelectric point. its maximum solubility is at ph 2.2. it has a solubility of 1% in water at 25°c. the solubility increases with temperature. aspartame has a certain insta- bility in liquid systems which results in a decrease in sweetness. it decomposes to aspartylphenylalanine or to diketropiperazine (dkp) and neither of these forms is sweet. the stability of aspartame is a function of time, temperature, ph, and water activity. maximum stability is at approximately ph 4.3. it is not usually used in baked goods because it breaks down at the high baking temperatures. it contains phenylalanine, which restricts its use for those afflicted with phenylketonuria, the inability to metabolize phenylalanine. uses include cold breakfast cereals, desserts, topping mixes, chew- ing gum, beverages, and frozen desserts. the usage level ranges from 0.01 to 0.02%.

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