Le-Nutra low price Aspartame powder good food additives Nutritional Food Additive Powder

Base information of Product

Introduction of Product

Aspartame is as an important sweetener, is used in pharmaceutical processing and food processing widely, and its safety is very important. However, Aspartame has some potential safety problems, such as carcinogenesis, immunodeficiency and brain tumor. Although part of the sweeteners on the market have been replaced by aspartame and other sweeteners with relatively high safety such as glucose syrup, its application is still very wide, especially if overused, it may affect people's life safety

Function of Product

1. Sweetness

Aspartame has a crisp, sucrose-like sweetness and lacks the bitter or metallic aftertaste that artificial sweeteners typically have, which is an important advantage. 

Aspartame is generally 180 to 220 times sweeter than sucrose in foods and soft drinks. In general, the relative sweetness of aspartame was inversely correlated with sucrose concentration of the control, and varied with different flavor systems, pH, tasting temperature, and sucrose or other sugar concentrations. 

2. Flavor enhancement characteristic

Aspartame has a synergistic effect on the flavor of certain foods and beverages, especially on the flavor of sour fruits. According to sensory evaluation, its synergistic effect on natural flavor is better than that of synthetic flavor. When applied to certain foods, this flavor enhancing property could reduce the use of aspartame and meet the specific needs of products such as chewing gum. Gum made with aspartame lasted four times longer than gum made with sucrose. Aspartame, when mixed with some less sweet sweeteners or some salts, can easily change its lingering sweetness character and taste, which must be paid attention to when preparing foods. 

3. Synergistic effect

Aspartame can be mixed with either strong sweeteners or carbohydrate-based sweeteners, further expanding its use. When aspartame is mixed with carbohydrate-based sweeteners such as sucrose, fructose, or glucose, the energy of the product drops but the sweetness does not change. When aspartame is mixed with a strong sweetener such as saccharin, cysaline, acesultar, or stevia, the product can sometimes have a slightly bitter taste. This 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 sweetener and the food ingredients system.

How was aspartame discovered

In December 1965, Aspartame be splashed into Schlatter's hands when he synthesized a tetrapeptide compound for biological analysis. And he knew the amino acid mixture was non-toxic and did not rush to wash his hands immediately. Later, when he licked the finger for a weighing paper, he realized that the dipeptides had a sugary taste. That's how aspartame was discovered.