99% Food Grade Aspartame Powder Natural Sweeteners CAS 22839-47-0

Food Sweeteners Aspartame 99% Powder Cas 22839-47-0

The Introduction of Aspartame

           As an important sweetener, aspartame is widely used in pharmaceutical and food processing, and its safety is very important. Although some sweeteners on the market have been replaced by aspartame, resulting in relatively safe sweeteners such as glucose syrup, their application is still very extensive. aspartame has a refreshing, sugar-like sweetness, and it does not have the bitter or metallic aftertaste that artificial sweeteners typically have. This is a very important advantage of aspartame.

In food and soft drinks, aspartame is typically 180 to 220 times sweeter than sucrose

The Application & Function of Aspartame

Sweetness

Aspartame has a refreshing, sweet taste similar to sucrose. It does not have the bitter taste or metallic aftertaste that artificial sweeteners usually have, which is a very important advantage of aspartame.

In food and soft drinks, aspartame is usually 180~220 times sweeter than sucrose. In general, the relative sweetness of aspartame was negatively correlated with the sucrose concentration of the control, and changed with different flavor systems, pH, taste temperature, and the concentration of sucrose or other sugars.

Flavor enhancement characteristics

Aspartame has synergistic effect on some food and beverage flavors, especially on sour fruit flavors. The sensory evaluation suggests that it has a better synergistic effect on natural fragrances than synthetic fragrances. When applied to certain foods, this flavor enhancing feature can reduce the use of aspartame, and can also meet some special needs of products such as chewing gum. The duration of sweetness of chewing gum with aspartame is 4 times longer than that with sucrose. When aspartame is mixed with some sweeteners or some salts with less sweetness, its lingering sweet taste characteristics and taste are easy to change. This must be noted when preparing food.

Synergistic effects

Aspartame can be mixed with powerful sweeteners or carbohydrate sweeteners, which further expands its application range. When aspartame is mixed with carbohydrate sweeteners (such as sucrose, fructose or glucose), the energy of the product decreases a lot but the sweetness does not change. When aspartame is mixed with powerful sweeteners (such as saccharin, cyclamate, acesulfame or stevia), the product sometimes has a slightly bitter taste, which can be improved by increasing the proportion of aspartame in the mixture, and the degree of improvement increases with the proportion of aspartame. The synergistic effect of mixed sweeteners is related to the proportion of each component sweetener and the food ingredient system

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The COA of Aspartame

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