Aspartame
Features and advantages
· Tempting taste: Aspartame has developed a clean and pure taste (200 times sweeter than sucrose).
· Low calorie: aspartame is used for low calorie food, especially for dieters and special catering industry.
· Cost saving: Aspartame replaces sucrose and greatly reduces food manufacturing costs.
Suitable for diabetics: diabetic patients can be assured to eat without restriction.
· Flavor aid: Aspartame can be used in some foods to enhance flavor.
Packaging / transportation / storage
Packaging: the standard packaging is 25kg net weight, ① packed in cardboard box or fiber barrel, lined with double-layer food grade film bag; ② Put it in food grade film lined bags and put it into cardboard boxes or fiber drums. (you can also customize the packaging.)
Transportation: non dangerous goods.
Storage: airtight in a dark, dry and cool place.
Aspartame is a dipeptide obtained by formal condensation of the alpha-carboxy group of L-aspartic acid with the amino group of methyl L-phenylalaninate. Commonly used as an artificial sweetener. It has a role as a sweetening agent, a nutraceutical, a micronutrient, a xenobiotic, an environmental contaminant, an apoptosis inhibitor and an EC 3.1.3.1 (alkaline phosphatase) inhibitor. It is a dipeptide, a carboxylic acid and a methyl ester. It derives from a L-aspartic acid and a methyl L-phenylalaninate.
Flavoring agent sweeter than sugar, metabolized as phenylalanine and aspartic acid.
IUPAC
(3S)-3-amino-4-[[(2S)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4-oxobutanoic acid
SMILES
COC(=O)[C@H](CC1=CC=CC=C1)NC(=O)[C@H](CC(=O)O)N