| Common Name | Aspartame |
| CAS Number | 22839-47-0 |
| Molecular Weight | 294.303 |
| Density | 1.3±0.1 g/cm3 |
| Boiling Point | 535.8±50.0 °C at 760 mmHg |
| Molecular Formula | C14H18N2O5 |
| Melting Point | 242-248 °C |
| MSDS | Chinese USA |
| Flash Point | 277.8±30.1 °C |
| Density | 1.3±0.1 g/cm3 |
| Boiling Point | 535.8±50.0 °C at 760 mmHg |
| Melting Point | 242-248 °C |
| Molecular Formula | C14H18N2O5 |
| Molecular Weight | 294.303 |
| Flash Point | 277.8±30.1 °C |
| Exact Mass | 294.121582 |
| PSA | 118.72000 |
| LogP | 1.11 |
| Vapour Pressure | 0.0±1.5 mmHg at 25°C |
| Index of Refraction | 1.557 |
| Personal Protective Equipment | Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter |
| Hazard Codes | Xi |
| Safety Phrases | S22-S24/25 |
| RIDADR | NONH for all modes of transport |
| WGK Germany | 2 |
| RTECS | WM3407000 |
| HS Code | 2924299090 |
N/A
1.What is Aspartame?
Aspartame has the advantage of: (1) safe, by the United Nations Committee on Food Additives as GRAS level (generally recognized as safe) for all Sweeteners in the most thorough research on human security products, has been more than 100 countries around the world, more than 6,000 products in the 19 years of successful experience (2) Aspartame sweet taste of pure sucrose with very similar fresh and sweet, no bitter after taste and metallic taste, is by far the closest to the successful development of the sweet sugar sweetener. Aspartame 200 times sweeter than sucrose, only a small amount in the application can achieve the desired sweetness, so use in food and beverage sugar substitute aspartame, can significantly reduce the heat and will not cause tooth decay (3) Aspartame or other sweeteners and sugar mixed with a synergistic effect, such as 2% to 3% in the saccharin, the saccharin can significantly mask the bad taste.
2.How is Aspartame produced?
Phenylalanine methyl ester was obtained by dissolving 90g of phenylalanine methyl ester hydrochloride in 450mL of water, neutralizing it with 24g of sodium carbonate, and extracting it with two 350mL of dichloroethylene. To the extract was added 9g of acetic acid and 8mL of methanol, then 15.2g of aspartic anhydride hydrochloride was added at -20°C. After holding and stirring for 30min, 350mL of hot water and 300mL of sodium carbonate (5.7g) solution were added sequentially at 70~80°C. After extracting the remaining methyl phenylalaninate with 150mL of dichloroethene in 2 batches, the aqueous layer was adjusted with dilute hydrochloric acid to a Ph value of 4.8. This The aqueous solution was measured by paper electrophoresis and contained 18.2g (molar yield 60%) of α-APM and 6.1g (molar yield 20%) of β-APM. The aqueous solution was concentrated to 100mL in vacuum, added with 30mL of 36% hydrochloric acid and placed in a refrigerator overnight. 21.3 g of α-APM-HCl crystals (58% yield) were precipitated, and the crystals were filtered out and dissolved in 200 mL of water. The solution was adjusted Ph to 4.8 with 5% sodium carbonate solution under stirring and at 50 °C, and then placed in a refrigerator overnight. 13.0 g of α-APM crystals (43% yield) were precipitated and filtered. The crystals were dissolved in 500 mL of water and passed through a Dowex 1×4 (acetate form) column (1×20 cm) at 45 °C and washed with 20 mL of water, and the effluent was concentrated in vacuum along with the washings to precipitate 11.2 g of α-APM crystals. yield 37%.
3.How is Aspartame stored and distributed?
Store under dry inert gas, keep container tightly closed, store in a cool, dry place Packed in galvanized iron drums. Store in a cool, ventilated place. The storage should be dedicated and not mixed with other items. Pay attention to fire prevention. Polymerization inhibitor should be added before storage and transportation. Before transportation, check whether the packing container is complete and sealed, and make sure the container is not leaking, collapsing, falling or damaged during transportation. Strictly prohibit mixing and transporting with oxidizing agents, acids, alkalis, edible chemicals and so on. The transport vehicle and ship must be thoroughly cleaned and sterilized, otherwise it is not allowed to ship other items. When transported by ship, the fitting position should be far away from bedrooms, kitchens, and isolated from the cabin, power supply, fire source and other parts. Road transportation should follow the prescribed route.
4.What is Aspartame used for?
Aspartame has a synergistic effect on certain food and beverage flavors, particularly on sour fruit flavors. Sensory ratings suggest that it is a better synergist for natural flavors than for synthetic flavors. When applied to certain food products, this flavor-enhancing property can lead to a reduction in the amount of aspartame used, and can also meet some of the special needs of products such as chewing gum. Chewing gum using aspartame has a sweetness that lasts up to four times longer than that of sucrose. Aspartame tends to change its lingering sweetness characteristics and mouthfeel when mixed with some slightly less sweet sweeteners or some salts, and this must be borne in mind when preparing food products. Aspartame has a refreshing, cane sugar-like sweetness, and it does not have the bitter or metallic aftertaste that artificial sweeteners usually have.
