Aspartamsødemiddel er hvidt krystallinsk pulver, lugtfrit, let opløseligt i vand, og det er 200 tidskrævende end sukker med hensyn til sødme. Det forårsager ikke efter smag af bitterhed.
Aspartam
Aspartam CAS:22839-47-0
Aspartam particle size:20-60Mesh,60-100Mesh,200Mesh.
Aspartam Chemical Properties:
MF: C14H18N205
MW: 294,3
Smeltepunkt: 242-248 ° C
Kogepunkt: 436,08 ° C (groft skøn)
Massefylde: 1.2051 (groft skøn)
Aspartam Specification:
Udseende: Hvidt granulat eller pulver
Analyse (på tør basis): 98,00% -102,00%
Specifik rotation: + 14,50 ° ~ + 16,50 °
Transmission: 95,0% min
Arsen (as): maks. 3 sider pr. Minut
Tab ved tørring: 4,50% maks
Rest ved tænding: maks. 0,20%
L-a-asparty-l-phenylalain: maks. 0,25%
Ph: 4,50-6,00
L-phenylalanin: 0,50% maks
Tungmetal (pb): maks. 10 sider pr. Minut
Ledningsevne: 30 maks
5-benzyl-3,6-dioxo-2-piperazineddikesyre: 1,5% maks
Andre relaterede 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 i aspartam, kan absorberes af kroppens naturlige nedbrydning.
