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Sparingly soluble or slightly soluble in water and in ethanol (96 per cent), practically insoluble in hexane and in methylene chloride.
Condition
Cool Dry Place
Aspartame is a kind of artificial sweeteners, belongs to the amino acid dipeptide derivatives, by the chemist developed ulcer drugs found in 1965. With low dosage, high sweetness (sweetness is 150 to 200 times of sucrose), good taste, enhance flavor of citrus and other fruits and reducing heat does not produce dental caries, toxicity than saccharin and other synthetic sweetening agent advantages, is widely applied to beverages, diabetic food and some slimming health food, our daily life to drink cola formula once containing the product. Aspartame in the metabolic processes in the body and the main degradation products are phenylalanine, methanol and aspartic acid, does not enter blood circulation, and does not accumulate in the body, food for the health harmless. But due to metabolic defects in patients with phenylketonuria (PKU), excessive body phenylalanine can influence its development, so in patients with the disease to disable adding aspartame. Aspartame will resolve and lose sweetness after long heating and also it is stable at low temperature and under the PH value 3 to 5, and it's suitable for fresh drink and the food without heating.(3) Aspartame can be used in cakes, biscuits, bread, preparation of wine, ice cream, popsicles, drinks, candy, etc. Can't cause blood sugar significantly higher for diabetics. (4) Aspartame 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.Aspartame is around 180-200 times sweeter than sucrose (table sugar). Due to this property, even though aspartame produces four kilocalories of energy per gram (17 kJ/g) when metabolized, the quantity of aspartame needed to produce a sweet taste is so small that its caloric contribution is negligible. The sweetness of aspartame lasts longer than that of sucrose, so it is often blended with other artificial sweeteners such as acesulfame potassium to produce an overall taste more like that of sugar. Aspartame is used as an intense sweetening agent in beverage products, food products, and table-top sweeteners, and in pharmaceutical preparations including tablets, powder mixes, and vitamin preparations. It enhances flavor systems and can be used to mask some unpleasant taste characteristics.However, in practice, the small quantity of aspartame consumed provides a minimal nutritive effect.(1) Aspartame is a natural functional oligosaccharides, no tooth decay, pure sweetness, low moisture absorption, no sticky phenomenon. (2) Aspartame has pure sweet taste and is very similar with sucrose, has refreshing sweet, no bitter after taste and metallic taste.
(1) Aspartame is a natural functional oligosaccharides, no tooth decay, pure sweetness, low moisture absorption, no sticky phenomenon. (2) Aspartame has pure sweet taste and is very similar with sucrose, has refreshing sweet, no bitter after taste and metallic taste.
