Food sweetener Raw Materials Aspartame Powder

CAS:22839-47-0

MF:C14H18N2O5

MW:294.31

EINECS:245-261-3

Specification​: 99% min Aspartame Powder

Sample:Aspartame Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance: White to Off-White

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Aspartame Powder Usage and Synthesis.

The main degradation products of aspartame in the process of metabolism in the body are phenylalanine, methanol and aspartic acid, which do not enter the blood circulation and do not accumulate in the body, and are harmless to healthy people. However, due to the metabolic defects of patients with phenylketonuria (PKU), excessive phenylalanine in the body can affect their development, so food with added aspartame should be banned for patients with this disease.

Uses of Aspartame.

Aspartame, also known as sweeteners, proteins, aspartame mother, aspartame sweet essence, aspartame, etc., is a non-carbohydrate artificial sweetener.

Aspartame is widely used in pharmaceutical processing and food processing as an important sweetener, and its safety is very important.

Although some of the sweeteners on the market have been replaced by fructose syrup and other sweeteners with relatively high safety by aspartame, its application is still very extensive!

Aspartame is a synthetic low-calorie sweetener, often used in combination with sucrose or other sweeteners.

It can be used in all kinds of food, according to the production needs of the appropriate amount of use, the general dosage of 0.5g/kg.

Used as a food additive, it is a high sweetness nutritional sweetener.

Characteristic of Aspartame.

White crystalline powder, odourless, strong sweetness, pure sweetness, sweetness is 100~200 times of sucrose. Melting point 235°C (decomposition). It has the general properties of amino acid.

Stable under dry conditions or within the range of Ph value 2~5. It can be hydrolysed in strong acidic aqueous solution to produce monomeric amino acids, and can be cyclised into diketopiperazine under neutral or alkaline conditions.

The solubility in water (25℃) is related to Ph value, 10.2% at Ph value 7.0, 18.2% at Ph value 3.72. 25℃ isoelectric point is Ph value 5.2. oral LD50 of mice＞10g/kg, Adl0~40mg/kg(FAO/WHO, 1994).

Production Method of Aspartame.

Enzymatic synthesis The following synthetic route was given by Tao Guoliang et al, Department of Chemistry, Wuhan University:

Preparation of I 0.5 mmol benzyloxycarbonyloxyaspartic acid, 1.5 mmol phenylalanine methyl ester hydrochloride and 2.5 mL of water were added to a 25 mL conical flask, Ph was adjusted to 6 with ammonia, and 7 mg of thermophilic protease was added, and the reaction was stirred for 6 h at 40°C. The reaction was carried out at 40°C for 2 h. The reaction was carried out at 40°C for 2 h, and then washed with distilled water.

Filtered and washed with distilled water, dried to obtain a white solid (I) 0.29 g, yield 95.6%, melting point 116-118 ℃.

Elemental analysis: C62.96%, H6.09%, N6.65%.

Preparation of Ⅱ sample Ⅰ 0.5g and 20mL 3mol / L hydrochloric acid added to 25mL conical flask, stirring reaction at 45 ℃ for 0.5h. Filtered and washed with distilled water, drying to obtain the product Ⅱ 0.32g, yield 92%, melting point 129 ~ 131 ℃.

Elemental analysis results: C61.45%, H5.42%, N6.82%. Preparation of Ⅲ 0.2g of palladium carbon (10%) catalyst, 20mL glacial acetic acid, 5mL water were added to a 100mL three-necked flask and activated by hydrogenation for 1.5h. 20mL glacial acetic acid dissolved in 0.6g of Ⅱ was added and hydrogenated with stirring for 6h at 30°C. The reaction was completed by filtration.

After the reaction was completed, it was filtered and the catalyst was washed with glacial acetic acid for 3 times; the filtrate and washings were concentrated to dryness under reduced pressure, 15 mL of benzene was added and continued to be concentrated to dryness under reduced pressure to obtain a white solid, which was dried to obtain the product Ⅲ 0.38 g, with a yield of 92.3% and a melting point of 245 ℃. Elemental analysis: C55.63%, H6.23%, N8.96%.