Aspartame sweetener est album crystallinum pulveris, INODORUS, solutum in aqua modice et factum est in terms of sugar magis quam CC timessweeter suavitatis. T post sese non est causa amaritudinis resipiant.
aspartame
aspartame CAS:22839-47-0
aspartame particle size:20-60Mesh,60-100Mesh,200Mesh.
aspartame Chemical Properties:
MF: C14H18N2O5
MW: 294.3
Liquescens punctum, 242-248 ° F
Ferventis punctum: 436,08 ° C (aspera estimate)
Density, 1.2051 (aspera estimate)
aspartame Specification:
Species: Alba granulan pulveris
Venis (ex sicco supra): 98.00%% -102,00
Imprimis orbem: + + 14.50 16.50 ° ° ~
Transmittance, 95.0% min
Arsenicum (sicut) 3ppm max
Damnum in sicco: max 4,50%
Residuum ad ignitionem: max 0.20%
L-a-l-asparty phenylalaine: 0.25% max
Ph: 4.50-6.00
Phenylalanine Dominus: max 0,50%
Gravis metallum (PB) 10ppm max
Conductivity: XXX max
Benzyl-3,6-II-V-dioxo piperazineacetic acidum-: max 1.5%
Aliis substantiis max 2.0%
Fluorid (ppm) X max
aspartame function:
1:aspartame is a natural functional oligosaccharides, no tooth decay, pure sweetness, low moisture absorption, no sticky phenomenon.
2:aspartame does not cause blood sugar significantly higher for diabetics.
3:aspartame can be used in cakes, biscuits, bread, preparation of wine, ice cream, popsicles, drinks, candy, etc.
4:aspartame has pure sweet taste and is very similar with sucrose, has refreshing sweet, no bitter after taste and metallic taste.
5:aspartame 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:aspartame mixed with flavors has excellent synergistic, especially acidic citrus, lemons, grapefruit, etc., to make lasting flavor, reduce the amount of air freshener.
VII: aspartame elementum interdum, potest non absorbetur per corpus de natura corrumpi.
