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Send EmailAspartame, Dipeptide Sweetener, Aspartic Acid Phenylalanine Methyl Ester, E951, 22839-47-0
Molecular Formula (Aspartame): C14H18N2O5
Molecular Weight: 294.30 g/mol
Chemical Name: Aspartame
CAS Number: 22839-47-0
This chemical substance is a chemical compound in the artificial sweetener group developed by a chemist in 1965 while doing research for its use in ulcer treatment.
It is a substance whose chemical formula is the methyl ester of Aspartic Acid and phenylalanine.
E Code = E951.
Other Names:
Asp-Phe Methyl Ester
Methyl Aspartylphenylalanate
Dipeptide Sweetener
Aspartic Acid Phenylalanine Methyl Ester
L-Aspartyl-L-Phenylalanine Methyl Ester
Physical and Chemical Properties:
It is in crystalline powder form in terms of physical appearance. It has a taste that is approximately 200 times sweeter than the sucrose compound.
It has no odor.
In the presence of moisture, it is hydrolyzed by separating into aspartylphenylalanine compound and another chemical compound. This hydrolysis event causes a decrease in the taste of aspartame.
Melting Point is 346.5 °C.
Solubility varies according to temperature, pH and the presence of water. It has the highest solubility in low pH environments and at 25 °C. For example, when the pH is around 2 and the temperature is 25 °C, it was determined as 20 mg/mlt water.
It has a stable feature in the absence of stability. However, it loses its taste in the presence of moisture.
Aspartame Usage Areas:
It is used as an artificial sweetener in carbonated drinks in some countries.
It is used as a sweetener in the production of chewing gum thanks to its high sweetness feature.
It is used to provide sweetness in tea, coffee and some breakfast requirements.
It is used in the production of low-calorie foods and beverages. In this application, it is used either alone or mixed with another sweetener.
It is used as a sweetener in the production of ice cream.
It is used as a sweetener in cough syrups in the field of pharmacology.
It is used in chewable tablets and sugar-free liquid formulations.
It is used in the production of gelatin to give a sweet taste.
