Aspartaam

Aspartaam

Aspartaam  CAS:22839-47-0

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

Aspartaam Chemical Properties:

MF: C14H18N2O5

MW: 294,3

Sulamistemperatuur: 242-248 ° C

Keemistemperatuur: 436,08 ° C (ligikaudne hinnang)

Tihedus: 1,2051 (ligikaudne hinnang)

Aspartaam Specification:

Välimus: valge teraline või pulber

Analüüs (kuivaines): 98,00% -102,00%

Spetsiifiline pöörlemine: + 14,50 ° ~ + 16,50 °

Läbilaskvus: 95,0% min

Arseen (as): max 3ppm

Kahjum kuivatamisel: max 4,50%

Jääk põlemisel: maksimaalselt 0,20%

L-a-aspartaat-l-fenüülalain: maksimaalselt 0,25%

Ph: 4.50-6.00

L-fenüülalaniin: maksimaalselt 0,50%

Raskmetall (pb): max 10ppm

Juhtivus: max 30

5-bensüül-3,6-diokso-2-piperasiinäädikhape: max 1,5%

Muud seotud ained: maksimaalselt 2,0%

Fluoriid (ppm): max 10

Aspartaam function:

1:Aspartaam is a natural functional oligosaccharides, no tooth decay, pure sweetness, low moisture absorption, no sticky phenomenon.

2:Aspartaam does not cause blood sugar significantly higher for diabetics.

3:Aspartaam can be used in cakes, biscuits, bread, preparation of wine, ice cream, popsicles, drinks, candy, etc.

4:Aspartaam has pure sweet taste and is very similar with sucrose, has refreshing sweet, no bitter after taste and metallic taste.

5:Aspartaam 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:Aspartaam mixed with flavors has excellent synergistic, especially acidic citrus, lemons, grapefruit, etc., to make lasting flavor, reduce the amount of air freshener.

7: aspartaami valgukomponent võib organismi loomulikul lagunemisel imenduda.