Aspartam

Aspartam

Aspartam  CAS:22839-47-0

Aspartam particle size:20-60Mesh,60-100Mesh,200Mesh.

Aspartam Chemical Properties:

MF: C14H18N2O5

MW: 294,3

Punct de topire: 242-248 ° C

Punct de fierbere: 436,08 ° C (estimare brută)

Densitate: 1.2051 (estimare brută)

Aspartam Specification:

Aspect: granular alb sau pulbere

Test (pe bază uscată): 98,00% -102,00%

Rotație specifică: + 14.50 ° ~ + 16.50 °

Transmitență: 95,0% min

Arsenic (ca): 3 ppm max

Pierdere la uscare: 4,50% max

Reziduu la aprindere: 0,20% max

L-a-asparty-l-fenilalaină: 0,25% max

Ph: 4.50-6.00

L-fenilalanină: 0,50% max

Metal greu (pb): 10ppm max

Conductivitate: 30 max

Acid 5-benzil-3,6-dioxo-2-piperazineacetic: 1,5% max

Alte substanțe înrudite: 2,0% max

Fluorid (ppm): 10 max

Aspartam function:

1:Aspartam is a natural functional oligosaccharides, no tooth decay, pure sweetness, low moisture absorption, no sticky phenomenon.

2:Aspartam does not cause blood sugar significantly higher for diabetics.

3:Aspartam can be used in cakes, biscuits, bread, preparation of wine, ice cream, popsicles, drinks, candy, etc.

4:Aspartam has pure sweet taste and is very similar with sucrose, has refreshing sweet, no bitter after taste and metallic taste.

5:Aspartam 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:Aspartam mixed with flavors has excellent synergistic, especially acidic citrus, lemons, grapefruit, etc., to make lasting flavor, reduce the amount of air freshener.

7: Componenta proteică a aspartamului, poate fi absorbită de descompunerea naturală a corpului.