Aspartame

 Aspartame CAS NO.:22839-47-0

Aspartame is an artificial, non-saccharide sweetener used as a sugar substitute in some foods and beverages.Target: OthersAspartame is a flavoring agent sweeter than sugar. Aspartame is a methyl ester of a dipeptide used as a synthetic nonnutritive sweetener.

1. Item name:

N-L-α-Aspartyl-L-Phenylalanine-1-Methyl Ester

2. Specifications:

Synonyms:Aspartyl Phenylalanine Methyl Ester, APM

C.A.S. number:22839-47-0

Chemical formula:C14H18O5N2

Molecular weight:294.31

EINECS:245-261-3

Structural formula:

3. Properties:

Description:Odorless, sweet and white crystalline powder

Density:1.28

Boiling Point:535.8 °C at 760 mmHg

Melting Point:248-250℃

Flash Point:277.8 °C

Refractive index:14.5 ° (C=4, 15mol/L Formic Acid)

Solubility:Sparingly soluble or slightly soluble in water and in ethanol (96 per cent), practically insoluble in hexane and in methylene chloride.

Pka:pKa 3.19±0.01 (H2O t=25.0 I=0.100(NaCl))(Approximate);7.87±0.02(H2O t=25.0 I=0.100(NaCl))(Approximate)

Form:Powder

Color:White

PH:pH(8g/l, 25℃)4.5～6.0

Water Solubility:Soluble in formic acid, dimethyl sulfoxide. Sparingly soluble in water and ethanol.

LogP:0.542 (est)

4. Application:

Aspartame is a high-intensity sweetener that is a dipeptide, provid- ing 4 cal/g. It is not usually used in baked goods because it breaks down at the high baking temperatures. it contains phenylalanine, which restricts its use for those afflicted with phenylketonuria, the inability to metabolize phenylalanine. uses include cold breakfast cereals, desserts, topping mixes, chew- ing gum, beverages, and frozen desserts. the usage level ranges from 0.01 to 0.02%.

5.Storage:

storage temp. 2-8°C