Description

Aspartame: 

1. Introduction:
As an artificial sweetener, Aspartame has a sweet flavor, nearly without calory and carbohydrate. It is **0 times as sweet as saccharose and can be completely absorbed and metabolized by the body without any harm. It is safe and reliable, with pure taste. At present, more than **0 countries have approved the use of Aspartame. It has been widely used in all types of drinks, candy, food, health care products and so on.

2. Specification: 

3. Aspartame Chemistry:
Aspartame, is a methyl ester of the dipeptide of the natural amino acids L-aspartic acid and L-phenylalanine. Under strongly acidic or alkaline conditions, aspartame may generate methanol by hydrolysis. Under more severe conditions, the peptide bonds are also hydrolyzed, resulting in the free amino acids.

As aspartame manufartrurer, there are two approaches to synthesis which are used commercially. In the chemical synthesis, the two carboxyl groups of aspartic acid are joined into an anhydride and the amino group is protected by a compound that will prevent further reactions of that group. Phenylalanine is methylated and combined with the N-protected aspartic anhydride, then the blocking group is removed from aspartic acid by acid hydrolysis. The drawback of this technique is that a byproduct, the bitter tasting β-form, is produced when the wrong carboxyl group from aspartic acid links to phenylalanine.

4. Storage:
Being kept in a light-proof,well-colsed,dry and cool place.