LE-NUTRA NUTRASWEET APM BULK ASPARTAME SWEETENER ASPARE SUGAR SUBSTITUTE FOOD ADDITIVE

Base information of Product

Introduction of Product

Commonly known as aspartame, the chemical formula is C14H18N2O5. It exists in the form of white powder at room temperature. It is a kind of natural functional Oligosaccharide, which has high sweet degree, is not easy to give off and does not cause dental caries. Aspartame can be used as a sugar substitute in beverages, pharmaceutical products or sugar-free chewing gum because of its low calorie content and high sweetness. 1 g of aspartame can release about 4186 kJ/kg of heat, and 2.8 mg/ dL of aspartame can make people feel sweet, so we can ignore the heat generated by a small amount of aspartame.

Function and Application of Product

Aspartame can be widely used as a powerful sweetener and flavor enhancer in a variety of food, beverage and medicine. According to the actual situation of the food industry and the unique nature of aspartame, there are mainly the following aspects of application research.

1. Beverage industry: Carbonated drinks are the most commonly used beverages of aspartame, such as Coca Cola. In the soft drink family, in addition to carbonated drinks, fruit and vegetable juice, tea drinks and other aspartame demand, usage is also gradually increasing. Aspartame can also be used in fruit juices and dairy drinks. In addition, aspartame has obvious synergistic effect on the use of natural flavor. As aspartame can enhance the flavor of fruit juice drinks and fruit wine, aspartame is applied more and more widely in the beverage industry.

2, ice cream, frozen dessert: because ice cream is a high sugar and high oil products, high calorie value, leading to a lot of people to shrink away from it. In order to strengthen the market competitiveness, the ice cream industry urgently needs to upgrade its products through technological innovation. Because APM is a low-caloric sweetener, the products such as high-fiber and low-calorie ice cream and sugar-free and low-calorie ice cream were developed by using aspartame and other fillers to solve this problem.

3. Infant food, milk powder and soy milk powder: a large amount of sucrose is mostly used in infant food, milk powder and soy milk powder. Excess sucrose intake will lead to excessive obesity of infants and children, which is not conducive to the development of infants.

4, Candy, pharmaceutical preparation: because aspartame is not only low in calories, but also has the effect of preventing dental caries, therefore, in candy, chocolate and other products are widely used. Moreover, in recent years, the demand for aspartame in some pharmaceutical preparations, such as effervescent tablets, vitamin C, calcium tablets and other products is also gradually increasing.

The stability of Aspartame

The ester bond of aspartame aqueous solution can be hydrolyzed to aspartic acid phenylalanine and methanol at a certain temperature and pH. Cycloaspartic phenylalanine is formed by elimination of methanol under neutral, alkaline (pH Bb0 7) or heat conditions, or by cyclists. Eventually, aspartic acid phenylalanine continues to hydrolyze to two separate amino acids, aspartic acid and phenylalanine. 

The half-life of aspartame can reach 300d, and it is most stable in the environment of pH 3~5. At a pH of 7, the half-life is only a few days. Aspartame is different from sucrose in its sweet taste, which lasts longer than sucrose, and there will be no bitter taste or metallic odor after consumption. In addition, aspartame can be rapidly metabolized and decomposedinto aspartate, phenylalanine and methyl ester in human body. The content of methyl ester is extremely low, and the metabolism is fast, so it can be quickly absorbed by human body and is not easy to detect.