Aspartame Granular, 22839-47-0, E951, FCCVIII/USP36/EP8

Aspartame is made from two natural amino acids, the building blocks of protein, L-Phenylalanine and Aspartic Acid.

Aspartame is completely broken down, digested and absorbed by the body's natural processes.

Aspartame boosts flavors, especially citrus and other fruit s. It also masks bitter taste in coffee or pharmaceuticals.

Aspartame is very stable when dried. Optimum pH is 4.3 and stability increases at lower temperatures.

Our production advantage in chemical property

1.Assay more than 99%

2.Every items are tested according to EP standard,like L-α-Aspartyl-L-Phenylalanine and Conductivity, which are not required to tested accoding to FCC/USP standard.

3.Aspartame produced through 2 times crystallization processing, it is to ensure aspartame more purity.

2. Uses of Aspartame: Drinks,Sugar replacement products,Table top sweeteners, Dairy products, bakery foods,Low-calorie confectionary,Dairy Chewing gum,pharmaceuticals, fruit mixtures, diabetic products and functional food products and so on.

3. Products:

The Following Reduced Calorie Products Have Aspartame-Sweetened Choices

Breath Mints, Carbonated Soft Drinks, Cereals, Chewing Gum, Carbonated Soft Drinks, Flavored Syrups for Coffee, Flavored Water Products.
Frozen Ice, Frozen Ice Cream, Novelties, Fruit Spreads, Gelatin, Sugar Free, Hard Candies, Ice cream Toppings
Ice Creams, Iced Tea, Ready to Drink, Instant Cocoa Mix, Jams & Jellies, Juice Blends, Juice Drinks, Maple Syrups, Meal Replacements, Mousse, No Sugar Added Pies, Nutritional Bars, Powdered Soft Drinks, Protein Nutritional Drinks, Pudding,Soft Candy Chews, Sugar Free Chocolate Syrup, Sugar Free Cookies, Sugar Free Ketchup, Table Top Sweeteners,Vegetable Drinks, Yogurt, Drinkable, Yogurt.

4. Capacity: 400000kg/month.

5. Raw materials: Formic acid,Acetic Anhydride, L-aspartic acid,L-phenylalanine ,Methanol.

6. Aspartame manufacturing process: Formyl Acylation reaction -Condensation reaction --Hydrolysis reaction -Esterification reaction -Neutralization reaction.

7. Aspartame Powder Technical Parameters

Chemical Items

MICRO BIOLOGICAL SPECIFICATION

Physical Properties

8. Aspartame advantage

1)Sugar-like taste

2)No bitter after-taste

3)Made from building blocks of protein

4)Naturally digested and metabolized

5)Very low in calories

6)Approved by FDA, EFSA, and in more than 100 countries

7)Highest acceptable daily intake of all low-calorie sweeteners

8)Available in three different forms, for a wide range of applications

9)Excellent performance in blends with sugar, other sweeteners and flavors