Aspartamsøtningsmiddel er hvitt krystallinsk pulver, luktfritt, lett løselig i vann og er 200 tidløsere enn sukker når det gjelder søthet. Det forårsaker ikke etter smak av bitterhet.
Aspartam
Aspartam CAS:22839-47-0
Aspartam particle size:20-60Mesh,60-100Mesh,200Mesh.
Aspartam Chemical Properties:
MF: C14H18N2O5
MW: 294,3
Smeltepunkt: 242-248 ° C
Kokepunkt: 436,08 ° C (grovt estimat)
Tetthet: 1,2051 (grovt estimat)
Aspartam Specification:
Utseende: Hvitt granulat eller pulver
Analyse (på tørr basis): 98,00% -102,00%
Spesifikk rotasjon: + 14,50 ° ~ + 16,50 °
Transmisjon: 95,0% min
Arsen (as): maks. 3 ppm
Tap ved tørking: 4,50% maks
Rester ved tenning: 0,20% maks
L-a-asparty-l-fenylalain: 0,25% maks
Ph: 4,50-6,00
L-fenylalanin: 0,50% maks
Tungmetall (pb): maks 10 sider per minutt
Ledningsevne: 30 maks
5-benzyl-3,6-diokso-2-piperazineddiksyre: 1,5% maks
Andre relaterte stoffer: 2,0% maks
Fluor (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: Proteinkomponent av aspartam, kan absorberes av kroppens naturlige nedbrytning.
