(1) Aspartame is a natural functionaloligosaccharides, no tooth decay, pure sweetness, low moisture absorption, nosticky
(2) Aspartame does not cause blood sugar significantly higher fordiabetics.
(3) Aspartame can be used in cakes, biscuits, bread, preparation ofwine, ice cream, popsicles, drinks, candy, etc.
(4) Aspartame has pure sweet taste and is very similar with sucrose, hasrefreshing sweet, no bitter after taste and metallic
White granular or powder
Assay (on dry basis):
Loss on drying
Residue on ignition
Heavy metals (as Pb)
Other related substances