Aspartamo edulkoratzailea hauts kristalino zuria da, usainik gabea, uretan disolbagarria eta azukrea baino 200 aldiz gozoagoa da gozotasunari dagokionez. Ez du mikaztasun zaporerik sortzen.
Aspartamoa
Aspartamoa CAS:22839-47-0
Aspartamoa particle size:20-60Mesh,60-100Mesh,200Mesh.
Aspartamoa Chemical Properties:
MF: C14H18N2O5
MW: 294,3
Fusio puntua: 242-248 ° C
Irakite-puntua: 436,08 ° C (gutxi gorabehera)
Dentsitatea: 1,2051 (gutxi gorabehera)
Aspartamoa Specification:
Itxura: granular zuria edo hautsa
Saiakuntza (lehorrean):% 98,00-% 102,00
Biraketa espezifikoa: + 14.50 ° ~ + 16.50 °
Transmitentzia:% 95,0 min
Artsenikoa (gisa): 3ppm gehienez
Lehortzean galera:% 4,50 gehienez
Pizteko hondarra:% 0,20 gehienez
L-a-asparty-l-fenilalaina:% 0,25 gehienez
Ph: 4.50-6.00
L-fenilalanina:% 0,50 gehienez
Metal astuna (pb): 10ppm gehienez
Eroankortasuna: 30 gehienez
Azido 5-bencil-3,6-dioxo-2-piperazineazetikoa:% 1,5 gehienez
Lotutako beste substantzia batzuk:% 2,0 gehienez
Fluoridoa (ppm): 10 gehienez
Aspartamoa function:
1:Aspartamoa is a natural functional oligosaccharides, no tooth decay, pure sweetness, low moisture absorption, no sticky phenomenon.
2:Aspartamoa does not cause blood sugar significantly higher for diabetics.
3:Aspartamoa can be used in cakes, biscuits, bread, preparation of wine, ice cream, popsicles, drinks, candy, etc.
4:Aspartamoa has pure sweet taste and is very similar with sucrose, has refreshing sweet, no bitter after taste and metallic taste.
5:Aspartamoa and other sweeteners or a mixture of sucrose has a synergistic effect, such as 2% to 3% of the aspartame, can significantly mask the bad taste of saccharin.
6:Aspartamoa mixed with flavors has excellent synergistic, especially acidic citrus, lemons, grapefruit, etc., to make lasting flavor, reduce the amount of air freshener.
7: Aspartamoaren proteina osagaia, gorputzaren deskonposizio naturalak xurgatu dezake.
