| Product | Aspartame |
| Appearance | White granular |
| Grade | Food Grade |
| Content | 98.0%~102.0% |
| Solubility | Soluble in water |
| Specific Rotation | +14.50°~+16.50° |
| Transmittance | ≥95.0% |
| PH Value | 4.50~6.00 |
| Arsenic | ≤2PPM |
| Loss on Drying | ≤4.50% |
Introduction
Aspartame is composed of aspartic acid and phenylalanine, which can be absorbed by the body as quickly as protein and does not accumulate in the body. It is recognized as safe and reliable by the Food and Agriculture Organization of the United Nations (FAO). It is safe for adults to consume 40 mg/kg per day, which is much more than the usual amount of sugar. Regular consumption does not produce tooth decay, does not affect blood sugar, and does not cause obesity, hypertension or coronary heart disease.
Aspartame has a caloric value of only 4186 kJ/kg, which is 1/200th of sucrose. Aspartame has a perceived sweetness of 2.8 mg/dL compared to 0.636 mg/dL for sucrose. Aspartame's sweetness has a cool, non-bitter, liquorice and metallic taste that adds to the fruit flavour of the beverage.
Applications
(1)Aspartame is a natural functional oligosaccharide with no cavities, pure sweetness, low hygroscopicity and no stickiness.
(2)Aspartame sweetness is pure and extremely similar to sucrose, with a crisp, sweet taste and no aftertaste of bitterness or metallic taste.
(3)Aspartame can be used in pastries, cookies, bread, wine pairing, ice cream, popsicles, beverages, candy, etc.
(4) Aspartame has a synergistic effect with other sweeteners or mixtures of sucrose, such as 2% to 3% aspartame, which can significantly mask the bad taste of saccharin.
