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.
