(1) Aspartame is a natural functionaloligosaccharides, no tooth decay, pure sweetness, low moisture absorption, nosticky
phenomenon.
(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
taste.
Item | Specification |
Appearance | White granular or powder |
Assay (on dry basis): | 98.00-102.00% |
Specific rotation | +14.50°~+16.50° |
Loss on drying | 4.50% max |
Residue on ignition | 0.20% max |
L-a-Aspartyl-L-Phenylalanine | 0.25% max |
PH Value | 4.5-6.0 |
L-Phenylalanine | 0.50% max |
Heavy metals (as Pb) | 10ppm max |
5-benzyl-3,6-dioxo-2piperazineacetic acid | 1.5% max |
Other related substances | 2.0% max |
Arsenic (AS) | 3ppm max |
