L-Aspartic Acid
Amino Acids
Nutritional Enhancers
Flavoring Agents
56-84-8
C₄H₇NO₄
$26.68 ~ $40.02
Food
Free sample from 100g(NF)
One unit of:25kg/barrel
One unit of:25kg/barrel
25kg/barrel
Product Info
What is L-Aspartic Acid?
L-Aspartic Acid is a naturally occurring, non-essential amino acid used primarily as a nutritional supplement, a flavor enhancer, and a building block in the synthesis of pharmaceuticals and artificial sweeteners like aspartame.
How is L-Aspartic Acid made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Dissolve Fumaric Acid and aqueous Ammonia in purified water to create the substrate solution. | Control Point: Purity and concentration of raw materials. The molar ratio of ammonia to fumaric acid is critical for high conversion efficiency. |
| 2 | Enzymatic Conversion | Pump the substrate solution through a bioreactor containing immobilized E. coli cells rich in the enzyme aspartase. | Control Point: Maintain optimal reaction temperature (30-50°C) and pH (approx. 8.5). Enzyme activity and stability are paramount. The flow rate dictates residence time. |
| 3 | Depressurization & Degassing | Transfer the resulting L-Aspartic Acid solution to a degassing tank to remove and recover excess dissolved ammonia. | Note: This step is crucial for process economy, as it allows for the recycling of unreacted ammonia back into the preparation stage. |
| 4 | Crystallization | Cool the solution and adjust its pH to the isoelectric point of L-Aspartic Acid (approx. pH 2.8) using a mineral acid. | Control Point: Precise pH adjustment and a controlled cooling profile are essential to maximize yield and control crystal size and form. |
| 5 | Centrifugation | Separate the precipitated L-Aspartic Acid crystals from the mother liquor using a high-speed centrifuge. | Note: The mother liquor, containing unreacted substrate, can be recycled. Centrifuge speed and time determine the initial moisture content of the crude product. |
| 6 | Washing | Wash the separated crystals with deionized water to remove residual mother liquor and soluble impurities. | Control Point: Purity of wash water is critical. Insufficient washing leads to impure product, while excessive washing can cause yield loss. |
| 7 | Drying | Dry the washed crystals in a vacuum or hot air dryer under controlled conditions. | Control Point: The drying temperature and duration must be strictly controlled to prevent thermal degradation and achieve the final specified moisture content (e.g., <0.3%). |
| 8 | Sieving & Packaging | Sieve the dried L-Aspartic Acid to ensure uniform particle size, perform final quality analysis, and package in clean, sealed bags. | Control Point: Final product is tested for purity, specific rotation, heavy metals, and microbiological limits. Packaging is performed in a controlled environment to prevent contamination. |
Technical Specifications
| CAS Number | 56-84-8 |
| Chemical Formula | C₄H₇NO₄ |
| Solubility | Soluble in boiling water; ~5 g/L at 25 °C; freely soluble in dilute acids/alkali; insoluble in ethanol/ether |
| Storage Conditions | Cool, dry, dark; store <30 °C |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Food/beverage supplements
feed additive
biochemical research
parenteral nutrition
polymer precursor (aspartame
polyaspartic acid)
Mechanism of action:
| Parameter | L-Aspartic Acid |
|---|---|
| Functional Category | Flavor Enhancer; Nutrient Supplement; pH Control Agent |
| Key Ingredients | L-Aspartic Acid (C₄H₇NO₄) |
| Mechanism of Action | Acts as an acidulant by donating a proton from its side-chain carboxylic acid group, lowering system pH. Contributes a distinct sour/savory flavor profile that complements and modifies other tastes. As a non-essential amino acid, it serves as a metabolic precursor and protein building block when consumed. |
| Application Effect in Product | Enhances and balances the flavor profile, particularly in low-calorie beverages and desserts (as a component of aspartame). Provides nutritional fortification as an amino acid. Adjusts pH for microbial control or to optimize texture. Can improve the handling characteristics of dough. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| L-Aspartic Acid | Non-essential, acidic amino acid | Protein building block; neurotransmitter precursor; key role in urea and citric acid cycles. | Fundamental to central metabolism and protein synthesis; widely available and cost-effective. | Less potent as a direct signaling molecule compared to its D-isomer; can be excitotoxic at high levels. | Dietary supplements for general metabolic support, component in cell culture media, synthesis of other chemicals (e.g., aspartame). | For foundational protein synthesis and metabolic energy support, or as a versatile, inexpensive chemical feedstock. |
| D-Aspartic Acid | Non-proteinogenic amino acid | Stereoisomer of L-Aspartic Acid; acts as a signaling molecule in the neuroendocrine system. | Specifically modulates hormone synthesis, particularly testosterone and luteinizing hormone. | Not incorporated into proteins; more specialized and less metabolically versatile than L-isomer; higher cost. | Athletic and performance supplements aiming to support endogenous hormone levels. | For its targeted role in neuroendocrine signaling, which the L-isomer does not perform. |
| L-Glutamic Acid | Non-essential, acidic amino acid | Major excitatory neurotransmitter (as glutamate); protein building block; precursor to GABA. | Primary neurotransmitter for excitatory signals in the CNS; key flavor-enhancing properties (as MSG). | Strong potential for excitotoxicity if unregulated; metabolically similar to L-Aspartic Acid but with distinct neurological dominance. | Food additive (as MSG) for umami flavor, supplements for cognitive function, precursor for GABA synthesis. | For its potent and direct role as a neurotransmitter or for its unique flavor-enhancing capabilities. |
| L-Asparagine | Non-essential, polar neutral amino acid | Amide of L-Aspartic Acid; essential for N-linked glycosylation of proteins; involved in nitrogen transport. | Crucial for protein folding and function via glycosylation; neutral side chain offers different chemical properties. | Not an acidic amino acid; can be a source of acrylamide in high-temperature cooked foods. | Specialized cell culture media where glycosylation is critical; supplements for nervous system health. | When a neutral polar amino acid is needed, or for supporting the specific post-translational process of glycosylation. |
| L-Alanine | Non-essential, non-polar amino acid | Simple methyl side chain; key component of the glucose-alanine cycle for energy transport. | Efficiently shuttles nitrogen and carbon between muscle and liver for gluconeogenesis; structurally very simple and stable. | Lacks the charge and functional groups of acidic amino acids, giving it a more limited role in direct cellular signaling. | Sports nutrition for endurance and energy metabolism; supplements for blood sugar regulation. | For its specific role in inter-organ energy transfer and its utility as a simple, stable building block. |
Technical Documents
Available Documentation
COA, MSDS, technical dossier
Safety Data Sheet (SDS)
Provided
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications