Aspartame Aspartame Price Food Grade Aspartame

Food Grade FCC, BP, VSP Standard Aspartame
Specifications of Aspartame:
PRODUCT:
ASPARTAME
ITEM
STANDARD
RESULTS
APPEARANCE
WHITE GRANULAR OR POWDER
WHITE GRANULAR
ASSAY (ON DRY BASIS)
98.00%-102.00%
98.65%
TASTE
PURE
PURE
SPECIFIC ROTATION
+14.50°~+16.50°
+15.50°
TRANSMITTANCE
95.0% MIN
98.55%
ARSENIC( AS)
3PPM MAX
2PPM
LOSS ON DRYING
4.50% MAX
2.45%
RESIDUE ON IGNITION
0.20% MAX
0.10%
L-a-ASPARTY-L-PHENYLALAINE
0.25% MAX
CONFORMS
PH
4.50-6.00
5.50
L-PHENYLALANINE
0.50% MAX
CONFORMS
HEAVY metaL( PB)
10PPM MAX
2PPM
CONDUCTIVITY
30 MAX
21
5-BENZYL-3,6-DIOXO-2-PIPERAZINEACETIC ACID
1.5% MAX
CONFORMS
OTHER RELATED SUBSTANCES
2.0% MAX
CONFORMS
FLUORID( PPM)
10 MAX
CONFORMS
PH VALUE
3.5-4.5
4.2
Characteristics:
1. Aspartame, an artificial sweetener, is approximately 200 times sweeter than sucrose, or table sugar.
2. The sweetness of aspartame lasts longer than sucrose, so it is often blended with other artificial sweeteners such as acesulfame potassium to produce an overall taste more like sugar.
3. Aspartame may hydrolyze (break down) into its constituent amino acids under conditions of elevated temperature or high pH. This makes aspartame undesirable as a baking sweetener
4. The stability when dissolved in water depends markedly on pH. At room temperature, it is most stable at pH 4.3
5. However, because its breakdown products include phenylalanine, aspartame must be avoided by people with the genetic condition phenylketonuria (PKU).
Usage Aspartame is being used in a wide variety of foods, beverages, and pharmaceuticals in over 120 countries.