22. 10. 2018.

Aspartame

 

 

Product Name

 

 

 

ASPARTAME

Analysis Contents Standard
Appearance White granular
Assay (on dray basis) 98,0 % – 102,0 %
Loss on Drying NMT 4,5 %
Specific Rotation (α)2OD +14,5° ~ +16,5°
Transmittance NLT 0,95
Conductivity NMT 30 µS/cm
Residue of Ignition NMT 0,2 %
pH 4,5 – 6,0
Heavy Metals (as Pb) ≤ 10 ppm
Arsenic ≤ 2 ppm
 Lead ≤ 1 ppm
Appearance of solution NMT GY6
 Identification Meets the requirements
Phenylalanine NMT 0,5 %
L-aspartyl-L-phenylalanine NMT 1,5 %
5-benzyl -3,6-dioxo-2-piperazineacetic acid NMT 1,5 %
Organic Volatile Impurities Meets the requirements
Other Related Substance NMT 2,0 %
 

Aspartame is an artificial sweetener in the form of granules or powder.

It is sweeter than sugar approx. 200 times and used as its replacement in production of food and beverages.

Monosodium glutamate, also known as sodium glutamate and MSG, is the sodium salt of natural non-essential amino acid of glutamic acid.

In its pure form, it appears as a white crystalline powder.

Ascorbic acid, better known as vitamin C, is powder or crystal of white to pale-yellow color with antioxidant properties.

The name is derived from a (“not”) and scorbutus (“scurvy”), disease caused by deficiency of vitamin C.

Glucose is a simple sugar, monosaccharide, and is one of the most important carbohydrates.

It is used as an energy source in animals and plants. It is also one of main products of photosynthesis and serves as a starting substance for respiration.

At room temperature, citric acid is a white crystalline powder, easily soluble in water.

It can be obtained from lemon, but is usually derived from sugar by fermentation, using molds.

Carrot is a root vegetable of, usually, orange, purple, red, white or yellow color.

In ancient times, carrot was used as a medicinal herb because it contains substantial amounts of vitamins and various minerals.

Tomato concentrate is a thick paste made from mature tomatoes from which seeds and skin have been removed.

There are 2 production processes – “hot” and “cold break“. The “Hot break” process heats tomatoes to about 100° C, “cold break” occurs at about 66° C..

Tomato powder is obtained by drying tomato concentrate in several ways.

Commercially, most common are AD (“air dried”) and SD (“Spray Dried”).