Food-Grade Aspartame Sugar Substitute Low-Calorie Sucrose for Pastry Candy Beverage Aspartame

• CAS No.: 22839-47-0
• Formula: C14h18n2o5
• EINECS: 245-261-3
• Type: Aspartame
• Nutritional Value: Nutritional
• Effect: Use in Food
• Model NO.: aspartame
• Resource: Natural
• Application: Food and Beverage Industry
• Appearance: White Crystalline Powder
• Transport Package: Bag
• Specification: 25kg/bag
• Trademark: ZIO
• Origin: China
• HS Code: 2924293000
• Production Capacity: 11000ton

Product Description

Product Description

 

Aspartame is a non-carbohydrate artificial sweetener with high sweetness, less deliquescence, and no dental caries. The sweetness profile of aspartame is different from that of sucrose, with a longer-lasting sweetness than sucrose, and no bitter aftertaste or metallic off-taste after consumption. And it can be rapidly metabolized and decomposed into aspartic acid, phenylalanine and methanol in the human body.

Product name	Aspartame
Term	Standard
Appearance	White granular or powder
Assay(%)	98.0-102.0
Taste	Pure
Loss on drying (%)	≤ 4.5
Residue on ignition (%)	≤ 0.20
Heavy metal (Pb)	10ppm max
Arsenic (%)	3ppm max
Specific rotation (%)	+14.50°~+16.50°
Transmittance (%)	95.0% min
L-a-Aspartyl-L-Phenylalanine (%)	≤ 0.25
Chloride (Cl) (%)	≤ 0.30
PH Value	4.5 ~ 6.0
L-Phenylalanine (%)	≤ 0.50
5-benzyl-3,6-dioxo-2piperazineacetic acid	1.5% max
Other related substances	2.0% max

Application

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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