Aspartame

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Aspartame is a non-carbohydrate artificial sweetener, it has a sweet taste, almost no calories and carbohydrates.

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Aspartame exists in the state of white powder at room temperature. It is a natural functional oligosaccharide. It has high sweetness, is not easy to deliquescence, and does not cause dental caries. It can be eaten by diabetic patients. Aspartame can be added to beverages, pharmaceutical products or sugar-free chewing gum as a sugar substitute because of its extremely low calorie content and high sweetness.

Aspartame has a refreshing, sucrose-like sweetness without the bitter or metallic aftertaste often associated with artificial sweeteners.

ITEMSSTANDARD
APPEARANCEWHITE GRANULAR OR POWDER
ASSAY (ON DRY BASIS)98.00%-102.00%
TASTEPURE
SPECIFIC ROTATION14.50°~16.50°
TRANSMITTANCE95.0% MIN
ARSENIC( AS)3PPM MAX
LOSS ON DRYING4.50% MAX
RESIDUE ON IGNITION0.20% MAX
L-a-ASPARTY-L-PHENYLALAINE0.25% MAX
PH4.50-6.00
L-PHENYLALANINE0.50% MAX
HEAVY METAL( PB)10PPM MAX
CONDUCTIVITY30 MAX
5-BENZYL-3,6-DIOXO-2-PIPERAZINEACETIC ACID1.5% MAX
OTHER RELATED SUBSTANCES2.0% MAX
FLUORID( PPM)10 MAX
PH VALUE3.5-4.5

1. Aspartame can be used in cakes, biscuits, bread, preparation of wine, ice cream, popsicles, drinks, candy, etc.

2. It and other sweeteners or a mixture of sucrose have a synergistic effect, such as 2% to 3% of the aspartame, which can significantly mask the bad taste of saccharin.

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

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