Aspartame
Sweeteners
Flavoring Agents
22839-47-0
E951
C₁₄H₁₈N₂O₅
$11.12 ~ $16.68
Food
Free sample from 100g(NF)
One unit of:20kg/carton
One unit of:20kg/carton
20kg/carton
Product Info
What is Aspartame?
Aspartame is a high-intensity artificial sweetener composed of two amino acids—aspartic acid and phenylalanine—used primarily as a sugar substitute in beverages and foods.
How is Aspartame made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Production (Fermentation) | Produce the two key amino acids, L-aspartic acid and L-phenylalanine, using specific strains of bacteria in large-scale fermenters. | Control Point: Purity of bacterial culture, temperature, pH, and nutrient feed. Note: The optical purity (chirality) and chemical purity of these amino acids are foundational to the entire process. |
| 2 | Intermediate Synthesis (Methylation) | React L-phenylalanine with methanol in the presence of an acid catalyst (e.g., hydrochloric acid) to create the intermediate compound, L-phenylalanine methyl ester. | Control Point: Reaction temperature and molar ratio of reactants. Note: This step prepares the phenylalanine for coupling by adding the methyl group, which is a key part of the final aspartame molecule. |
| 3 | Coupling Reaction | Chemically couple the L-phenylalanine methyl ester with a modified form of L-aspartic acid (N-protected L-aspartic anhydride) to form the dipeptide chain of aspartame. | Control Point: Precise stoichiometric control, low reaction temperature, and solvent purity. Note: This is the core synthesis step where the two amino acids are joined. Careful control is needed to prevent unwanted side reactions. |
| 4 | Purification & Crystallization | Dissolve the crude product in an aqueous solution and adjust the pH to induce crystallization of pure aspartame. The resulting crystals are then filtered from the solution. | Control Point: Final pH, cooling rate, and agitation speed. Note: This step is critical for removing unreacted materials and impurities, especially diketopiperazine (DKP), a breakdown product. Multiple crystallization cycles may be used to achieve food-grade purity. |
| 5 | Drying | Dry the purified, wet aspartame crystals under controlled conditions, typically using a vacuum or fluid bed dryer, to remove residual solvent and water. | Control Point: Inlet air temperature and final moisture content (typically below 4.5%). Note: Over-drying or excessive heat can cause thermal degradation. Proper drying ensures product stability and flowability. |
| 6 | Milling & Sieving | Mill the dried crystals to achieve a consistent and specified particle size distribution. Sieve the milled powder to remove oversized or undersized particles. | Control Point: Mill speed and screen size. Note: Particle size directly impacts the dissolution rate and mouthfeel in the final application (e.g., beverages, tabletop sweeteners). |
| 7 | Final Quality Control & Packaging | Conduct a full panel of tests (purity via HPLC, heavy metals, microbial analysis) on the finished batch. Package the approved product into sealed, multi-layer, moisture-proof bags or containers. | Control Point: Conformance to all specifications (e.g., Food Chemicals Codex). Note: Rigorous final testing ensures safety and quality. Packaging is designed to protect the hygroscopic product from moisture and degradation. |
Technical Specifications
| CAS Number | 22839-47-0 |
| Chemical Formula | C₁₄H₁₈N₂O₅ |
| Solubility | Slightly soluble in water (~10 mg/mL at 25 °C); insoluble in ethanol |
| Storage Conditions | Store in cool, dry place away from heat and moisture |
| Shelf Life | 36 Months |
Applications & Usage
Common Applications:
Carbonated drinks
powdered beverages
chewing gum
dairy
candies
pharmaceuticals
Mechanism of action:
| Parameter | Aspartame |
|---|---|
| Functional Category | High-Intensity Sweetener; Flavor Enhancer |
| Key Ingredients | Dipeptide of L-Aspartic Acid and L-Phenylalanine (methyl ester) |
| Mechanism of Action | Binds to and activates the heterodimer G protein-coupled receptor T1R2/T1R3 on taste bud cells. This activation triggers a downstream signaling cascade (via G-protein gustducin), leading to membrane depolarization and the perception of sweetness, approximately 200 times sweeter than sucrose. |
| Application Effect in Product | Provides a clean, sugar-like sweetness without contributing significant calories. Enhances and extends certain fruit and other flavors. Used in reduced-calorie or sugar-free products like beverages, desserts, and tabletop sweeteners. Not heat-stable, limiting use in baked goods. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Aspartame | Artificial Sweetener | ~200x sweeter than sugar; composed of amino acids; effectively zero-calorie. | Clean, sugar-like taste with minimal aftertaste for most users. Widely studied and inexpensive. | Loses sweetness when heated (not heat-stable). Unsuitable for people with Phenylketonuria (PKU). | Cold beverages (especially diet sodas), powdered drink mixes, yogurts, chewing gum. | For its superior sugar-like flavor in applications that do not require heating. |
| Sucralose | Artificial Sweetener | ~600x sweeter than sugar; derived from sucrose; heat-stable. | Excellent heat stability allows for use in baking and cooking. Very long shelf life. | Some users detect a slight chemical aftertaste. Can be more expensive than aspartame. | Baking, cooking, hot beverages, processed foods, sauces, syrups. | When a zero-calorie sweetener is needed for high-temperature cooking or baking. |
| Stevia (steviol glycosides) | Natural High-Intensity Sweetener | ~200-350x sweeter than sugar; plant-derived; zero-calorie; heat-stable. | Marketed as "natural," appealing to health-conscious consumers. Does not raise blood sugar. | Has a distinct, sometimes bitter or licorice-like aftertaste that many find unappealing. | "Natural" or "clean label" products, beverages, yogurts, tabletop sweeteners. | For a plant-based, zero-calorie option where the "natural" label is a key priority. |
| Monk Fruit Extract (mogrosides) | Natural High-Intensity Sweetener | ~150-250x sweeter than sugar; fruit-derived; zero-calorie; heat-stable. | "Natural" origin with a taste profile generally considered cleaner and less bitter than stevia. | Significantly more expensive than most other sweeteners. Supply can be limited. | Premium natural products, beverages, and foods where a clean taste and natural source are paramount. | For a premium, natural sweetener with a taste profile that many prefer over stevia. |
| Acesulfame Potassium (Ace-K) | Artificial Sweetener | ~200x sweeter than sugar; heat-stable; often used in blends. | Works synergistically with other sweeteners to create a more sugar-like taste and mask off-notes. Very stable. | Has a prominent bitter or metallic aftertaste when used alone at high concentrations. | Blended in diet sodas, protein powders, and candies to improve the overall sweetness profile. | As part of a sweetener blend to achieve a specific taste or for cost-effectiveness. |
| Saccharin | Artificial Sweetener | ~300-400x sweeter than sugar; extremely heat-stable; oldest artificial sweetener. | Very low cost and exceptionally stable under heat and in acidic conditions. | Strong and persistent bitter or metallic aftertaste is a common complaint. | Tabletop sweeteners (packets), some canned goods, beverages, and toothpaste. | For an extremely low-cost and stable sweetener where its characteristic aftertaste is acceptable or masked. |
Technical Documents
Available Documentation
Test Report No. QD-W23110862 (Sinounison Technology, Qingdao)
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications