Neotame
Sweeteners
Flavoring Agents
165450-17-9
E961
C₂₀H₃₀N₂O₅
$27.86 ~ $41.79
Food
Free sample from 100g(NF)
One unit of:10kg/carton
One unit of:10kg/carton
10kg/carton
Product Info
What is Neotame?
Neotame is a highly potent, non-caloric artificial sweetener derived from aspartame, primarily used in foods and beverages as a sugar substitute where a clean, intense sweetness is desired.
How is Neotame made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Synthesis (Reductive Alkylation) | React Aspartame with 3,3-dimethylbutanal in a solvent (e.g., methanol) using a catalyst (e.g., Palladium on Carbon) under a hydrogen atmosphere. | Control of reaction temperature and hydrogen pressure is critical for reaction efficiency and to minimize by-products. The precise molar ratio of reactants must be maintained. |
| 2 | Catalyst Removal | Filter the reaction slurry to remove the solid catalyst. | Ensure complete removal of the catalyst to prevent contamination in the final product. The filter's integrity and pore size are key checks. |
| 3 | Crystallization | Cool the filtered solution under a controlled program to induce the precipitation of neotame crystals. | The cooling rate directly influences crystal size, purity, and product yield. The final temperature is held to maximize precipitation. |
| 4 | Isolation & Washing | Separate the neotame crystals from the solvent (mother liquor) using a centrifuge. The resulting "wet cake" is then washed with a pure, cold solvent. | Centrifuge parameters (speed, time) are set to achieve optimal separation. Wash solvent temperature must be low to prevent redissolving the product, thus maximizing yield. |
| 5 | Drying | Dry the purified, wet neotame crystals under vacuum at a controlled, low temperature. | Drying must remove residual solvent to meet the final moisture content (Loss on Drying) specification without causing thermal degradation of the heat-sensitive product. |
| 6 | Milling & Sieving | Mill the dried neotame powder to achieve a specific fineness and pass it through sieves. | This step ensures a uniform and consistent particle size distribution (PSD), which is crucial for its solubility and blendability in final food applications. |
| 7 | Blending & Quality Control | Combine different milled batches into a large blender to ensure final product homogeneity. Samples are taken for final quality analysis. | Blending ensures that every package from the lot has the same properties. Rigorous QC testing verifies purity, sweetness, and physical properties against specifications. |
| 8 | Packaging | Package the finished neotame powder into sealed, multi-layered, food-grade containers in a controlled, low-humidity environment. | Proper packaging protects the product from moisture and contaminants. Correct labeling with batch number, manufacturing date, and expiry date is essential for traceability. |
Technical Specifications
| CAS Number | 165450-17-9 |
| Chemical Formula | C₂₀H₃₀N₂O₅ |
| Solubility | Water: 12.6 g/L @25 °C; Ethanol: 950 g/L; Insoluble in organics sparingly |
| Storage Conditions | Cool, dry, sealed; avoid moisture and light |
| Shelf Life | 60 Months |
Applications & Usage
Common Applications:
Soft drinks
baked goods
gum
dairy
tabletop uses
coffee
flavor enhancer
Mechanism of action:
| Parameter | Neotame |
|---|---|
| Functional Category | High-Intensity Sweetener; Flavor Enhancer |
| Key Ingredients | N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester |
| Mechanism of Action | Binds with high affinity to the TAS1R2/TAS1R3 G-protein coupled sweet taste receptor on the tongue. The 3,3-dimethylbutyl group on the amino group of the aspartic acid moiety binds to a hydrophobic pocket within the TAS1R2 subunit, creating an exceptionally stable ligand-receptor interaction that elicits a potent and prolonged sweet signal transduction cascade. |
| Application Effect in Product | Provides intense, clean-tasting sweetness (7,000-13,000 times sweeter than sucrose) allowing for significant sugar and calorie reduction. Enhances and modifies flavor profiles, particularly for mint and fruit notes. Non-cariogenic and suitable for use by individuals with diabetes. Exhibits excellent thermal and pH stability in a wide range of food and beverage processing conditions. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Neotame | High-Intensity Sweetener (Aspartame derivative) | ~7,000-13,000x sweeter than sucrose; heat-stable; flavor enhancing properties. | Extremely high potency allows for very low usage and cost. Stable in baked goods. Does not require a PKU warning. | Slower onset of sweetness compared to others. Not as well known to consumers. | Baked goods, beverages, chewing gum, dairy products. Applications where cost-in-use is critical. | For maximum cost-efficiency in large-scale production and applications needing heat stability without the PKU warning. |
| Aspartame | High-Intensity Sweetener | ~200x sweeter than sucrose; clean, sugar-like taste. | Excellent taste profile with minimal aftertaste, closely resembling sugar. | Not heat stable (degrades and loses sweetness). Requires a PKU warning label. Subject to negative public perception. | Diet carbonated beverages, tabletop sweeteners, yogurts, cold cereals. | For a clean, sugar-like taste in products that are not heated. |
| Sucralose | High-Intensity Sweetener (Chlorinated sucrose) | ~600x sweeter than sucrose; exceptional heat and pH stability. | Highly versatile due to stability across a wide range of applications, including cooking and baking. Long shelf life. | Some individuals perceive a slight lingering or chemical aftertaste. | Baked goods, beverages, sauces, canned fruits, tabletop sweeteners (e.g., Splenda). | For its all-around versatility and stability, especially in applications that require heat or a long shelf life. |
| Acesulfame Potassium (Ace-K) | High-Intensity Sweetener | ~200x sweeter than sucrose; heat-stable; often used in blends. | Works synergistically with other sweeteners to improve taste and mask off-notes. Fast onset of sweetness. | Has a distinct bitter or metallic aftertaste on its own, especially at higher concentrations. | Blended in beverages, protein powders, and candies to provide upfront sweetness and a more balanced profile. | As a blending agent to achieve a more sugar-like taste profile and synergistic sweetness in a final product. |
| Stevia (Rebaudioside A) | Natural High-Intensity Sweetener | ~200-400x sweeter than sucrose; plant-derived; zero-calorie. | Strong consumer appeal due to its "natural" origin. Stable under heat and across a wide pH range. | Can have a prominent bitter, licorice-like aftertaste. Generally more expensive than artificial options. | Beverages, dairy products, and foods marketed as "natural" or "clean label". | To meet consumer demand for a non-caloric, plant-based sweetener in "clean label" products. |
| Advantame | High-Intensity Sweetener (Aspartame derivative) | ~20,000x sweeter than sucrose; heat-stable; clean taste. | The highest sweetness potency available, leading to ultimate cost-in-use savings. Clean, sugar-like profile with no significant aftertaste. | Newer to the market with less widespread regulatory approval and consumer recognition than older sweeteners. | Baked goods, beverages, confections, and as a flavor enhancer at very low levels. | For ultra-high potency applications demanding a clean taste, heat stability, and the lowest possible cost-in-use. |
Technical Documents
Available Documentation
Spec Sheet, CoA, MSDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications