India Africa Middle East Low Price Manufacturers Apm Price 20 60 Mesh Aspartame Candy

• CAS No.: 22839-47-0
• Formula: C14h18n2o5
• EINECS: 245-261-3
• Type: Aspartame
• Nutritional Value: Nutritional
• Effect: Sweeteners
• Model NO.: aspartame
• Resource: Natural
• Product Name: Aspartame
• Appearance: Appearance
• Shelf Life: 24 Months
• Grade: Food Grade
• Application: Sweeteners
• Sample: Available
• Storage: 2-8°c
• MOQ: 25kg
• Transport Package: 25kg/ Box
• Specification: 25kg/ box
• Trademark: ZIO
• Origin: China

Product Description

Products Description

Aspartame is an artificial sweetener that belongs to the amino acid dipeptide derivatives and was discovered by chemists in 1965 when developing ulcer drugs. It has low dosage, high sweetness (150-200 times the sweetness of sucrose), good taste, can improve the flavor of citrus and other fruits, reduce calories, does not cause dental caries, and is more toxic than saccharin and othersynthetic sweeteners It has low advantages and is widely used in beverages, diabetic foods and some weight-loss health foods. The formula of cola we drink in our daily life once contained this product. Aspartame is white crystalline powder, odorless, strong sweet taste, pure sweet taste, 100~200 times sweeter than sucrose. The melting point is 235°C (decomposition). It has the general properties of amino acids. It is stable under dry conditions or within the range of Ph value 2-5, can be hydrolyzed in strong acidic aqueous solution to produce monomeric amino acids, and can be cyclized into diketopiperazine under neutral or alkaline conditions. The solubility in water (25°C) is related to the Ph value,which is 10.2% when the Ph value is 7.0, and 18.2% when the Ph value is 3.72. The isoelectric point at 25°C is Ph value 5.2. Oral LD50 of mice
> 10g/kg, Adl 0~40mg/kg (FAO/WHO, 1994)

 

Item	Standard
Appearance	White crystalline powder, odorless, strong sweet taste, pure sweet taste, sweetness is 100 to 200 times that of sucrose.
Melting point	242-248 °C
Specific rotation	15.5 º (c=4, 15N formic acid)
Boiling point	436.08°C (rough estimate)
Density	1.2051 (rough estimate)
Refractive index	14.5 ° (C=4, 15mol/L Formic Acid)
Storage	2-8°C
Solubility	Sparingly soluble or slightly soluble in water and in ethanol (96 per cent), practically insoluble in hexane and in methylene chloride.
Acidity coefficient (pKa)	pKa 3.19±0.01 (H2O t=25.0 I=0.100(NaCl))(Approximate);7.87±0.02(H2O t=25.0 I=0.100(NaCl))(Approximate)
Form	Powder
Color	White
PH	pH(8g/l, 25ºC) : 4.5~6.0
Odor	Odorless and sweet
Water solubility	Soluble in formic acid, dimethyl sulfoxide. Sparingly soluble in water and ethanol.
Merck	Merck
BRN	2223850
Stability	It's stable. Incompatible with strong oxidants.
InChIKey	IAOZJIPTCAWIRG-QWRGUYRKSA-N
LogP	LogP

Application

Usage 1
According to my country's GB2760-90 regulations, it can be used in all kinds of food, and the maximum usage depends on the normal production needs. According to the regulations of FAO/WHO (1984), it can be used in sweets, dosage 0.3%, chewing gum 1.0%,beverage 0.1%, breakfast cereal 0.5%, and preparation of low-sugar, low-calorie health food, the dosage depends on the need. Can also be used as a flavor enhancer.

Usage 2
Aspartame is a synthetic low-calorie sweetener, often used in combination with sucrose or other sweeteners. It can be used in all kinds of food, and it can be used in appropriate amount according to the production needs. The general dosage is 0.5g/kg.


Usage 3
Used as a food additive, it is a high-sweetness nutritional sweetener

Can be used for pastries, biscuits, bread, preparation of wine, ice cream, popsicles, drinks, candy, according to the normal production of all kinds of drinks/all kinds of food/other

Carbonated drinks, yogurt, fresh mints, table food,

Fruit juice drinks, lactic acid drinks, candy preserves, jams, fillings, vitamin tablets tea drinks, milk, jelly, ice cream, calcium tablets, solid drinks, soy milk cold fruit, chocolate, oral liquid, fruit milk, coffee, instant soluble cereal gum, cake (moon cake), cosmetics, alcoholic drinks, milkshakes can be used in pastries, biscuits, bread, wine, ice cream, popsicles, beverages, candy According to the normal production needs all kinds of drinks/all kinds of food/other

Carbonated drinks, yogurt, fresh mints, table food, fruit juice drinks, lactic acid drinks, candy preserves, jams, fillings, vitamin tablets tea drinks, milk, jelly, ice cream, calcium tablets, solid drinks, soy milk cold fruit, chocolate, oral liquid, fruit-flavored milk, coffee, instant cereal gum, cake (moon cake), cosmetics, alcoholic drinks, milkshakes

Usage 4
Non-nutritive sweeteners. Flavor enhancer.


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