Aspartam
Aspartam CAS:22839-47-0
Aspartam particle size:20-60Mesh,60-100Mesh,200Mesh.
Aspartam Chemical Properties:
MF: C14H18N2O5
MW: 294.3
Titik lebur: 242-248 ° C
Titik didih: 436,08 ° C (perkiraan kasar)
Densitas: 1.2051 (perkiraan kasar)
Aspartam Specification:
Penampilan: Butiran atau bubuk putih
Pengujian (pada basis kering): 98,00% -102,00%
Rotasi spesifik: + 14,50 ° ~ + 16,50 °
Transmisi: 95.0% min
Arsenik (sebagai): maks. 3ppm
Kehilangan pengeringan: maks. 4,50%
Sisa saat penyalaan: 0.20% maks
L-a-asparty-l-phenylalaine: 0,25% maks
Telp: 4.50-6.00
L-fenilalanin: maks. 0,50%
Logam berat (pb): maks. 10ppm
Konduktivitas: 30 maks
5-benzyl-3,6-dioxo-2-piperazineacetic acid: 1,5% maks
Zat terkait lainnya: maks. 2,0%
Fluorid (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: Komponen protein aspartam, dapat diserap oleh pembusukan alami tubuh.
