Aspartam

Aspartam

Aspartam  CAS:22839-47-0

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

Aspartam Chemical Properties:

MF: C14H18N2O5

MW: 294,3

Erime noktası: 242-248 ° C

Kaynama noktası: 436.08 ° C (kaba tahmin)

Yoğunluk: 1.2051 (kaba tahmin)

Aspartam Specification:

Görünüm: Beyaz granül veya toz

Deney (kuru bazda):% 98.00 -% 102.00

Spesifik rotasyon: + 14.50 ° ~ + 16.50 °

Geçirgenlik:% 95.0 min

Arsenik (as): 3 ppm maks.

Kuruma kaybı:% 4,50 maks.

Ateşlemede kalıntı:% 0.20 maksimum

L-a-aspartil-l-fenilalain: maksimum% 0.25

Telefon: 4,50-6,00

L-fenilalanin: maksimum% 0,50

Ağır metal (pb): 10 ppm maks.

İletkenlik: 30 max

5-benzil-3,6-diokso-2-piperazinasetik asit: maksimum% 1.5

Diğer ilgili maddeler:% 2,0 maksimum

Florür (ppm): 10 maks

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: Aspartamın protein bileşeni, vücudun doğal ayrışmasıyla absorbe edilebilir.