Aspartam

Aspartam

Aspartam  CAS:22839-47-0

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

Aspartam Chemical Properties:

MF: C14H18N2O5

MW: 294,3

Tališče: 242-248 ° C

Vrelišče: 436,08 ° C (groba ocena)

Gostota: 1,2051 (groba ocena)

Aspartam Specification:

Videz: bel zrnat ali v prahu

Analiza (na suhi osnovi): 98,00% -102,00%

Specifično vrtenje: + 14,50 ° ~ + 16,50 °

Prepustnost: 95,0% min

Arzen (kot): največ 3 ppm

Izguba pri sušenju: 4,50% max

Ostanki pri vžigu: 0,20% maks

L-a-asparti-l-fenilalain: 0,25% maks

Ph: 4,50-6,00

L-fenilalanin: največ 0,50%

Težka kovina (pb): največ 10 ppm

Prevodnost: 30 max

5-benzil-3,6-diokso-2-piperazineocetna kislina: 1,5% maks

Druge sorodne snovi: 2,0% največ

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: Beljakovinska komponenta aspartama se lahko absorbira v naravnem razkroju telesa.