Pemanis aspartam adalah bubuk kristal berwarna putih, tidak berbau, sedikit larut dalam air dan 200 kali lebih manis daripada gula dalam hal kemanisan. Itu tidak menyebabkan rasa pahit.
Aspartam
Aspartam CAS:22839-47-0
Aspartam particle size:20-60Mesh,60-100Mesh,200Mesh.
Aspartam Chemical Properties:
MF: C14H18N2O5
MW: 294.3
Titik lebur: 242-248 ° C
Titik didih: 436,08 ° C (perkiraan kasar)
Densitas: 1.2051 (perkiraan kasar)
Aspartam Specification:
Penampilan: Butiran atau bubuk putih
Pengujian (pada basis kering): 98,00% -102,00%
Rotasi spesifik: + 14,50 ° ~ + 16,50 °
Transmisi: 95.0% min
Arsenik (sebagai): maks. 3ppm
Kehilangan pengeringan: maks. 4,50%
Sisa saat penyalaan: 0.20% maks
L-a-asparty-l-phenylalaine: 0,25% maks
Telp: 4.50-6.00
L-fenilalanin: maks. 0,50%
Logam berat (pb): maks. 10ppm
Konduktivitas: 30 maks
5-benzyl-3,6-dioxo-2-piperazineacetic acid: 1,5% maks
Zat terkait lainnya: maks. 2,0%
Fluorid (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: Komponen protein aspartam, dapat diserap oleh pembusukan alami tubuh.
