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Aspartame

Aspartame Premium sweetener food grade

 

  • Jina la bidhaa:Aspartame
  • Daraja:Kiwango cha chakula
  • Chapa:Disha
  • Sifa:Poda nyeupe
  • Ufungashaji:1kg/bag, 25 kg/bag
  • MOQ:1 kg
  • Hifadhi:Mahali Pema Kavu
  • Maisha ya rafu:3 years

 



Maelezo

Lebo

Maelezo ya bidhaa

 

Aspartame, known as aspartame phenylalanine methyl ester, is an important sweetener. It is widely used in pharmaceutical processing and food processing.

 

Maonyesho ya bidhaa

 

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Vipengele

 

 

Sweetness:

Aspartame has a refreshing, sugar-like sweet taste, and it does not have the bitter or metallic aftertaste that artificial sweeteners usually have, which is an important advantage.

In food and soft drinks, aspartame is usually 180 to 220 times sweeter than sucrose. Overall, the relative sweetness of aspartame was inversely related to the control sucrose concentration and varied with different aroma systems, pH, tasting temperature, and sucrose or other sugar concentration.

 

Flavor enhancement features:

Aspartame has a synergistic effect on some food and beverage flavors, especially on sour fruit flavors. According to the sensory evaluation, it has a better synergistic effect on natural flavors than synthetic flavors. Applied to certain foods, this flavor enhancing property can reduce the amount of aspartame used, and can also meet some special needs in products such as chewing gum. Chewing gum with aspartame has a sweetness that lasts four times longer than cane sugar. When aspartame is mixed with some slightly less sweet sweeteners or some salts, it is easy to change its lingering sweet characteristics and taste, which must be paid attention to when preparing food.

 

Synergies:

Aspartame can be combined with strong sweeteners or carbohydrate-type sweeteners, which further expands its range of applications. When aspartame is mixed with carbohydrate-based sweeteners (such as sucrose, fructose, or glucose), the energy of the product decreases significantly without any change in sweetness. When aspartame is mixed with strong sweeteners (such as saccharin, cyclamate, acesulfameae, or stevia), the product sometimes has a slightly bitter taste, which can be improved by increasing the proportion of aspartame in the mixture, increasing with the proportion of aspartame. The synergistic effect of mixed sweeteners is related to the proportion of each component sweetener and the food ingredient system.

 

Maombi

 

Aspartame, as a synthetic sweetener, is widely used in various foods, including carbonated beverages, fruit juices, yogurts, pastries, candies and so on. Its ability to provide sweetness while being free of sugar and calories makes aspartame an ideal alternative for people looking to reduce their sugar intake or control their weight. In addition, aspartame also has certain benefits in preventing tooth decay, experimental studies have shown that it does not cause tooth decay, reducing the risk of tooth decay, so it is increasingly used in sweet foods such as chewing gum and candy. Can be used in a variety of foods, including frozen drinks, chewing gum, candy, baked goods, aquatic products, condiments, etc

 

Faida

 

The factories we cooperate with have large shipments of Aspartame, rapid delivery and fresh production dates. This can help some suppliers and buyers to buy high-quality Aspartame with fresh production date from us. We will not sell products near the expiration date to customers like others, because transportation takes time, so our delivery cycle is usually arranged in 10-15 days, and orders under 10 tons will be shipped within 10 days.

 

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Vipimo

 

Hebei Disha Import and Export Trade Co., Ltd.

CERTIFICATE OFANALYSIS

Aspartame:

Kundi Hapana: DS20240303

Kiasi: 1000 kg

Manufacture Tarehe: 2024.03.03

Expiry Tarehe: 2027.03.02

 

TESTS:

Items

Vipimo

Matokeo

Mwonekano

White granular or powder

Poda nyeupe

Assay(on dry basis)

98.0%~102.0%

99.89%

Mesh

80mesh

Inafanana

Taste

Pure

Pure

Specific rotation

+14.5 °~ +16.5 °

+15.47 °

Transmittance

≥ 95%

98.5%

Loss on drying

≤ 4.50%

2.3%

Residue on ignition

≤ 0.20%

0.07%

L-a-aspartyl-l-phenylalanine

≤ 0.25%

< 0.25%

PH

4.5~6.5

5.01

L-Phenylalanine

≤ 0.50%

< 0.50%

Heavy metals(Pb)

≤ 10ppm

< 10ppm

5-benzyl-3,6-dioxo-2-piperazineacetic acid

≤ 1.5%

< 1.5%

Other related substances

≤ 2.0%

< 2.0%

Conclusion: The results conform with USP.

 

Ujuzi wa Bidhaa

 

In December 1965, Schlatter was synthesizing gastrin, a tetrapeptide compound for biological analysis, when the intermediate product of aspartame spilled on Schlatter's hands, because he knew that the amino acid mixture was non-toxic, so he did not rush to wash his hands immediately. Later, when he licked the finger for a weighing sheet, he felt that the dipeptide ester had a sugar-like sweetness. That's how aspartame was discovered.

 

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