| Place of Origin: | Shaanxi, China (Mainland) |
|---|---|
| Brand Name: | XABC |
| Certification: | ISO9001 |
| Model Number: | XABC3130 |
| Minimum Order Quantity: | 1kg |
| Price: | $11/kg-$20/kg |
| Packaging Details: | 25kg carton drum (32cm*58cm)or 1kg foil bag (10cm*15cm) or by request of clients |
| Delivery Time: | 1-3 work days |
| Payment Terms: | T/T, L/C, Western Union, MoneyGram |
| Supply Ability: | 5350kg per Month |
| Appearance: | White Powder | Grade: | Food Grade |
|---|---|---|---|
| Sample: | Avaliable | Purity: | 99% |
| Storage: | Cool And Dry | Shelf Life: | 2 YEARS |
| High Light: | Sweeteners Material Aspartame Powder,Aspartame Powder 22839-47-0,CAS NO 22839-47-0 |
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XABC Supply Top Quality Best Food Additives Wholesale Sweeteners Raw Material Aspartame Powder
| Product name: | Aspartame Powder |
| Specification: | 99%min |
| Appearance: | White Crystal Powder |
| CAS NO: | 22839-47-0 |
| Molecular formula: | C14H18N2O5 |
Food Additives Aspartame Powder is white crystalline powder, odorless, slightly soluble in water and it is 200 timessweeter than sugar in terms of sweetness. XABC Biotech Aspartame doesn’t cause after taste of bitterness. It could be perceived shortly and it also lasts shortly. XABC Biotech Aspartame sweetener tastes fresh and most similar to sucrose. It is not stable under light and heat.
Food Additives Aspartame Powder will resolve and lose sweetness after long heating and also it is stable at low temperature and under the PH value 3 to 5, and it's suitable for fresh drink and the food without heating. It is not edible to Phenylketonuriapatients with type 2 diabetes mellitus.
(1) Aspartame is a natural functional oligosaccharides, no tooth decay, pure sweetness, low moisture absorption, no sticky phenomenon.
(2) Aspartame has pure sweet taste and is very similar with sucrose, has refreshing sweet, no bitter after taste and metallic taste.
(3) Aspartame can be used in cakes, biscuits, bread, preparation of wine, ice cream, popsicles, drinks, candy, etc. Can't cause blood sugar significantly higher for diabetics.
(4) Aspartame 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.
