3.Aspartame

¡¤  Product Introduction

     Chemical Name:N-L-a-Aspartyl-L-phenylalanine-Methyl ester
Chemical Formula:C₁₄H₁₈N₂O₅
Chemical Molecular structure:

¡¤  Applications

         Aspartame¡¯s performance is clean¡¢low calorie and pure taste .(200 times sweeter than Sucrose)£»Aspartame is used in the manufacture of many sugar-free, low calorie and dietary products, such as:
1.Beverages: carbonated and still soft drinks, fruit-juices and fruit syrups.
2.Table-top: compressed sweeteners, powdered sweeteners (spoon-for-spoon), sweetener sachets and liquid table-top sweeteners
3.Dry mixes: hot and cold chocolate and beverage mixes and instant desserts
4.Dairy: yoghurt, frozen novelties and desserts.
5.Confectionery: chewing gum, boiled sweets, pastilles, mints, chocolate, gums and jellies.
6.Pharmaceutical: tablets, sugar-free syrups, powdered mixes and effervescent tablets.

¡¤  Product Characteristic

         1£®Taste same as sugar, cool feeling, without bitterness.
2£®Aspartame is 160-200 times sweeter than Sucrose, and may contribute significantly to lower cost of food products, when replacing Sucrose.
3£®Aspartame has no negative effect on blood sugar, coronary heart diseases and hypertension. and doesn¡¯t cause dental caries.
4£®Aspartame can miniaturize the shape of Pharmaceutical preparations and cover  the Medicine bitterness

¡¤  Features

         A white, odorless, crystalline power granular) sweetener having a sweet taste. Taste same as Sucrose, fresh and tasty, no peculiar taste. the pH value of 0.8% water solution is 4.5-6.0. dissolved in water (about 1%) and ethanol (0.26mg/100ml)

ADVANTAGES:

Good taste:similar to sucrose in terms of taste

High sweetness:about 200 times sweeter than sucrose

Easily dissolved:dissolves quickly and easily in water under room temperature.

Non-calories:no metabolism and no calorific value in the body, suitable for diabetics.

Synergistic effect:Acesuliame-K has a distinguished synergistic effect when used in combination with other sweeteners, which can make a 20-40% reduction in the quantity of product required.

Long-lasting stability:

        no loss quality for 10 years during storage, not hygroscopic, high physical and chemical stablity even at 225Ž or the range of PH2-10, no interaction with other involved ingredients and additives.

It will not cause tooth decay, with the good product image of low calorie and protecting tooth.

Lower the production costs;Ensure or extend the product shelf-life.