Product
Aspartame
Product Name: Aspartame
Synonyms: N-a-aspartyl-L-phenyla
Specification: 98%
Appearance: White Crystal powder
CAS No.: 22839-47-0
Package: For minimal order: 1KG/Aluminium foil bag, 5 bags in a carton . For large quantity: 25KG/Fiber Drum in net weight; 28KG/Fiber Drum in gross weight (Can be customized)

Products Description:

Introduction:
As an artificial sweetener, Aspartame has a sweet flavor, nearly without calory and carbohydrate. It is 200 times as sweet as saccharose and can be completely absorbed and metabolized by the body without any harm. It is safe and reliable, with pure taste. At present, more than 100 countries have approved the use of Aspartame. It has been widely used in all types of drinks, candy, food, health care products and so on.

Specification:

Test Items

 Standard

Appearance:

White granular or powder 

Assay (on dry basis):

98.00-102.00%

Taste: 

Pure 

Specific rotation: 

 +14.50°~+16.50°

Transmittance: 

95.0% min 

Loss on drying: 

4.50% max 

Residue on ignition: 

0.20% max 

L-a-Aspartyl-L-Phenylalanine: 

0.25% max 

PH Value: 

4.5-6.0

L-Phenylalanine: 

0.50% max 

Heavy metals (as Pb): 

10ppm max 

Arsenic (AS): 

3ppm max 

5-benzyl-3,6-dioxo-2piperazineacetic acid:

1.5% max 

Other related substances: 

2.0% max 


Aspartame Chemistry:
Aspartame is a methyl ester of the dipeptide of the natural amino acids L-aspartic acid and L-phenylalanine. Under strongly acidic or alkaline conditions, aspartame may generate methanol by hydrolysis. Under more severe conditions, the peptide bonds are also hydrolyzed, resulting in the free amino acids.
 
As aspartame manufartrurer, there are two approaches to synthesis which are used commercially. In the chemical synthesis, the two carboxyl groups of aspartic acid are joined into an anhydride and the amino group is protected by a compound that will prevent further reactions of that group. Phenylalanine is methylated and combined with the N-protected aspartic anhydride, then the blocking group is removed from aspartic acid by acid hydrolysis. The drawback of this technique is that a byproduct, the bitter tasting β-form, is produced when the wrong carboxyl group from aspartic acid links to phenylalanine.
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