Aspartame

CAS No.: 22839-47-0                                                EINECS: 245-261-3

Molecular Formula: C₁₄H₁₈N₂O₅                         Molecular Weight: 294.31

Structural Formula:

 

Property:

The melting point of Aspartame is 248-250 ºC, the Alpha is 15.5 º (c=4, 15N Formic Acid). Aspartame is an artificial sweetener. Aspartame is 200 times sweeter than sugar in typical concentrations, without the high energy value of sugar. While Aspartame, like other peptides, has a caloric value of 4 kilocalories (17 kilojoules) per gram, the quantity of Aspartame needed to produce a sweet taste is so small that its caloric contribution is negligible. The taste of Aspartame is not identical to that of sugar: the sweetness of Aspartame has a slower onset and longer duration than that of sugar. Blends of Aspartame with Acesulfame Potassium - usually listed in ingredients as Acesulfame K - are alleged to taste more like sugar and to be sweeter than either substitute used alone.

Like many other peptides, Aspartame may hydrolyze (break down) into its constituent amino acids under conditions of elevated temperature or high pH. This makes Aspartame undesirable as a baking sweetener, and prone to degradation in products hosting a high-pH, as required for a long shelf life. The stability of Aspartame under heating can be improved to some extent by encasing it in fats or in malt dextrin. The stability when dissolved in water depends markedly on pH. At room temperature, Aspartame is most stable at pH 4.3, where its half-life is nearly 300 days. At pH 7, however, its half-life is only a few days. Most soft-drinks have a pH between 3 and 5, where Aspartame is reasonably stable. In products that may require a longer shelf life, such as syrups for fountain beverages, Aspartame is sometimes blended with a more stable sweetener, such as saccharin.

Specification:

Item	Index
Assay	98.0%-102.0%
Transmittance	0.950min
Heavy Metals[Pb]	10mg/kg max
5-Benzyl-3,6 Dioxo-2-Piperazineacetic Acid	1.5% max
Other Related Substances	2%max
Loss on Drying	4%max
Residue on Ignition	0.20%max
Lead	1mg/kg max
Arsenic	3mg/kg max
PH Value	4.5-6.0
Organic Volatile Impurities(USP24)	Pass
Conductivity	30us/cm max
Mesh Size Retained on 20 Mesh Size	5.0max
Retained on 60 Mesh Size	85.0min
Untapped Density	0.45g/ml-0.65g/ml

Usage:

Aspartame is a new-style intense sweetener of amino acid. Aspartame is a dipeptide compound made from L-Aspartic acid and L-Phenylalanine. Aspartame has no after taste such as bitter, chemical and metal taste. Aspartame can enhance the flavor of fruit and reduce the bitterness of coffee. Furthermore, Aspartame can decrease calories effectively, and Aspartame will not cause decayed tooth. Aspartame has the same metabolic function as protein.

Aspartame has many advantages such as good flavor, intense sweetness, low calories and high safety. Aspartame is widely used in carbonated beverage, jam, instant coffee, frozen milk products, chewing gum, sweetmeat, salad dressing. Aspartame also can be made into different forms, such as granule, troche, powder or liquor.and added as the substitution of Saccharose into normal sweetmeats which adapt to diabetes and adiposis sufferers.

Package and Storage:

Aspartame should be kept in shaded cool and air places by 25KG craft paper drums. The shelf time is 2 years.

Keywords:

Aspartame, L-Aspartyl-L-Phenylalanine Methyl ester; Equal; Nutrasweet