Supersweet® Aspartame

Introduction

Aspartame will hydrolyze under high temperature or high pH conditions, so it is not suitable for foods that require high-temperature baking. However, heat resistance can be improved by combining with fat or maltodextrin. The stability of aspartame in water is mainly determined by its pH value. At room temperature, it is most stable when the pH value is 4.3, with a half-life of approximately 300 days. When the pH value is 7, its half-life is only a few days. However, the pH value of most beverages is between 3 and 5, so the aspartame added to beverages is very stable. But when a longer shelf life is required, such as syrup from an automatic beverage machine. Aspartame is mixed with other relatively stable sweeteners, such as saccharin. When used for powdered brewing beverages, the amino groups of aspartame undergo Mailer reaction with aldehyde groups on certain spice compounds, resulting in the loss of both sweetness and aroma. Acetal can be used to protect the aldehyde group from this situation.

Application

Aspartame is a natural functional oligosaccharide that does not cause dental caries, has a pure sweet taste, low hygroscopicity, and no stickiness. It will not cause a significant increase in blood sugar, and is suitable for diabetes patients. According to regulations in our country, it can be used for pastries, biscuits, bread, mixed liquor, ice cream, popsicles, beverages, candies, and the dosage should be based on normal production needs.

Aspartame in China

As a major producer and exporter of aspartame, China holds a significant market share globally. With the global pursuit of sugar free, low sugar healthy diets and the development of the food and beverage industry, the market demand for aspartame, as an important sweetener, continues to grow. Especially in the fields of beverages, medicinal tablets, processed foods, etc., aspartame is widely used.

Standards of aspartame

USP/BP/EP/FCC Food grade.