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Product Introduction
Aspartame, also known as Aspartyl-phenylalanine methyl ester, is an important sweetener. At room temperature, it exists as a white powder and is a natural functional oligosaccharide. It has high sweetness, is not prone to moisture absorption, does not cause tooth decay, and can be consumed by diabetics. Due to its extremely low calorie content and high sweetness, it is added to beverages, pharmaceuticals, or sugar-free gum as a sugar substitute.
Aspartame is synthesized from two amino acids found in food: aspartic acid and phenylalanine, and its chemical name is Aspartyl-phenylalanine methyl ester. Its sweetness is approximately 100-200 times that of sucrose. Because of its pleasant taste, high sweetness, and low energy, aspartame is widely used as a food additive (sweetener) in the food industry, approved by governments in over 90 countries/regions worldwide. The Codex Alimentarius Commission (CAC) has approved aspartame as a food additive for use in frozen desserts, chewing gum, candies, baked goods, seafood, condiments, carbonated beverages, and more. China has approved aspartame for use in carbonated beverages, bread, pastries, chewing gum, candies, and frozen desserts.
Production Process
The traditional chemical synthesis method involves converting aspartic acid into an anhydride, then condensing it with phenylalanine methyl ester to form aspartame. The chemical method has poor regioselectivity, producing two isomers: α-aspartame and β-aspartame. α-Aspartame is the main product, while β-aspartame is bitter and must be separated and removed, making the process more complex.
Benefits and Effects
- High safety, classified as GRAS (Generally Recognized as Safe) by the United Nations Food Additives Committee, making it the most thoroughly researched safe sugar substitute, with over 19 years of successful use in more than 6,000 products worldwide across over 100 countries.
- Pure sweetness, with a taste very similar to sucrose, without a bitter aftertaste or metallic taste. Aspartame is the closest sweetener to sucrose ever developed, with a sweetness 200 times that of sucrose, requiring only a small amount to achieve the desired sweetness. Therefore, using aspartame instead of sugar in food and beverages can significantly reduce calories without causing tooth decay.
- Synergistic effects when mixed with sucrose or other sweeteners, such as adding 2%-3% to saccharin to significantly mask the undesirable taste of saccharin.
- Excellent synergy when mixed with flavors, particularly for acidic citrus, lemon, and grapefruit flavors, prolonging the fragrance and reducing the amount of flavoring used.
- Protein component, can be naturally absorbed and broken down by the human body.
Food Applications
Health foods, food, pharmaceuticals, etc.
Various beverages: carbonated drinks, fruit juices, tea drinks, powdered drinks, fruit-flavored milk, alcoholic beverages, etc.
Various foods: yogurt, lactic acid drinks, milk, soy milk, coffee, milkshakes, etc.
Others: breath mints, table foods, pharmaceutical products, candies, preserves, jams, fillings, vitamin tablets, jelly, ice cream, calcium tablets, preserved fruits, chocolate, oral liquids, chewing gum, cakes (mooncakes), cosmetics, instant oatmeal, etc.
Packaging and Storage
Storage Conditions: Store in a sealed, light-protected, cool, dry, and well-ventilated place.
Packaging: Bulk: 25kg/cardboard drum, Samples: 1kg/aluminum foil bag, Custom packaging available upon request.
Transportation: Courier or logistics, domestic courier delivery within three days, logistics delivery within five days. Quotes generally include domestic transportation costs.
Shelf Life: Two years.
