Aspartam

Aspartam

Aspartam  CAS:22839-47-0

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

Aspartam Chemical Properties:

MF: C14H18N2O5

MW: 294,3

Teplota tání: 242-248 ° C

Bod varu: 436,08 ° C (hrubý odhad)

Hustota: 1,2051 (hrubý odhad)

Aspartam Specification:

Vzhled: bílý granulát nebo prášek

Stanovení (na suchém základě): 98,00% -102,00%

Specifická rotace: + 14,50 ° ~ + 16,50 °

Přenos: 95,0% min

Arsen (jako): max. 3 ppm

Ztráta sušením: max. 4,50%

Zbytek po zapálení: max. 0,20%

L-a-asparty-l-fenylalain: max. 0,25%

Ph: 4,50-6,00

L-fenylalanin: max. 0,50%

Heavy metal (pb): 10 ppm max

Vodivost: 30 max

Kyselina 5-benzyl-3,6-dioxo-2-piperazinoctová: max. 1,5%

Další související látky: max. 2,0%

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: Proteinová složka aspartamu, může být absorbována přirozeným rozkladem těla.