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.
