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Aspartam Produkt Beschreibung

Englisch Name:Aspartame
APM;mer;RP38;E962;Equal;E 951;c-mer;sc18862;ASPARTAM;canderel
Aspartam physikalisch-chemischer Eigenschaften
Schmelzpunkt:: 242-248 °C
alpha : 15.5 º (c=4, 15N formic acid)
Siedepunkt:: 436.08°C (rough estimate)
Dichte: 1.2051 (rough estimate)
Brechungsindex: 14.5 ° (C=4, 15mol/L Formic Acid)
storage temp. : 2-8°C
Löslichkeit: Sparingly soluble or slightly soluble in water and in ethanol (96 per cent), practically insoluble in hexane and in methylene chloride.
Aggregatzustand: Powder
pka: pKa 3.19±0.01 (H2O t=25.0 I=0.100(NaCl))(Approximate);7.87±0.02(H2O t=25.0 I=0.100(NaCl))(Approximate)
Farbe: White
PH: pH(8g/l, 25℃) : 4.5~6.0
Wasserlöslichkeit: Soluble in formic acid, dimethyl sulfoxide. Sparingly soluble in water and ethanol.
Merck : 14,839
BRN : 2223850
Stabilität:: Stable. Incompatible with strong oxidizing agents.
CAS Datenbank: 22839-47-0(CAS DataBase Reference)
EPA chemische Informationen: L-Phenylalanine, L-.alpha.-aspartyl-, 2-methyl ester(22839-47-0)
S-Sätze:: 22-24/25
WGK Germany : 2
RTECS-Nr.: WM3407000
TSCA : Yes
HS Code : 29242990
Giftige Stoffe Daten: 22839-47-0(Hazardous Substances Data)

Aspartam Chemische Eigenschaften,Einsatz,Produktion Methoden

S-Sätze Betriebsanweisung:
S22:Staub nicht einatmen.
S24/25:Berührung mit den Augen und der Haut vermeiden.
Aspartame is the most popular artificial sweetener in the United States. It is sold as sweeteners such as NutraSweet and Equal, but it is also incorporated into thousands of food products.
Chemische Eigenschaften
Aspartame occurs as an off white, almost odorless crystalline powder with an intensely sweet taste.
Chemische Eigenschaften
white powder or tablets
Chemische Eigenschaften
Aspartame (N-L-aspartyl-L-phenylalanine-1-methyl ester, 3-amino-N-(a-carbomethoxy- phenethyl)-succinamic acid-N-methyl ester) is an intense sweetener widely used in foods and beverages. Its solubility in water is approximately 10 g/L at room temperature. Aspartame is not fully stable under common processing and storage conditions of foods and beverages with the highest stability around pH 4.3. Aspartame is about 200 times sweeter than sucrose with a clean, but slightly lingering sweetness. It is used as the single sweetener, but often also in blends with other intense sweeteners owing to synergistic taste enhancement and taste quality improvement often seen in such blends.
In the European Union, aspartame is approved as E 951 for a large number of food applications. In the United States, it is approved as a multipurpose sweetener for food and beverage uses and it is also approved in many other countries.
Chemische Eigenschaften
Aspartame has no odor, but has an intense sweet taste. It is a high intensity sweetener, about 160 to 200 times sweeter than sucrose. Normal digestive processes convert aspartame to phenylalanine, aspartic acid and methanol. Metabolism of aspartame in the body provides approximately 17 kJ (4 kcal)/g. The stability of aspartame is affected by moisture, pH and temperature. For a detailed description of this compound, refer to Burdock (1997).
Aspartame was discovered accidentally in 1965 during a search for drugs to treat gastric ulcers. James M. Schlatter, an organic chemist working for G. D. Searle & Company, was using aspartyl-phenylalanine methyl ester (aspartame) in a synthesis procedure and inadvertently got some of the compound on his hands.
Aspartame in powder form for limited uses such as cereals, powdered drinks, and chewing gum. When aspartame is used in baked goods and baking mixes, it should not exceed 0.5% by weight. Packages of the dry, free-fl owing aspartame are required to prominently display the sweetening equivalence in teaspoons of sugar.
Non-nutritive sweetener.
Aspartame is a high-intensity sweetener that is a dipeptide, provid- ing 4 cal/g. it is synthesized by combining the methyl ester of phenylalanine with aspartic acid, forming the compound n-l-alpha- aspartyl-l-phenylalanine-1-methyl ester. it is approximately 200 times as sweet as sucrose and tastes similar to sugar. it is compara- tively sweeter at low usage levels and at room temperature. its mini- mum solubility is at ph 5.2, its isoelectric point. its maximum solubility is at ph 2.2. it has a solubility of 1% in water at 25°c. the solubility increases with temperature. aspartame has a certain insta- bility in liquid systems which results in a decrease in sweetness. it decomposes to aspartylphenylalanine or to diketropiperazine (dkp) and neither of these forms is sweet. the stability of aspartame is a function of time, temperature, ph, and water activity. maximum stability is at approximately ph 4.3. it is not usually used in baked goods because it breaks down at the high baking temperatures. it contains phenylalanine, which restricts its use for those afflicted with phenylketonuria, the inability to metabolize phenylalanine. uses include cold breakfast cereals, desserts, topping mixes, chew- ing gum, beverages, and frozen desserts. the usage level ranges from 0.01 to 0.02%.
A dipeptide ester about 160 times sweeter than sucrose in aqueous solution. A non-nutritive sweetener.
ChEBI: A dipeptide composed of methyl L-phenylalaninate and L-aspartic acid joined by a peptide linkage.
Vorbereitung Methode
Aspartame is synthesized using the L enantiomer of phenylalanine. The L enantiomer is separated from the D enantiomer, the racemic mixture, by reacting it with acetic anhydride (CH32
Vorbereitung Methode
Aspartame is produced by coupling together L-phenylalanine (or Lphenylalanine methyl ester) and L-aspartic acid, either chemically or enzymatically. The former procedure yields both the sweet aaspartame and nonsweet β-aspartame from which the α-aspartame has to be separated and purified. The enzymatic process yields only α-aspartame.
By coupling the amino acids L-phenylalanine and L-aspartic acid, and the esterification of the carboxyl group of the phenylalanine moiety to produce the methyl ester. This esterification can occur before or after coupling. The crystallized slurry is centrifuged and the resulting “wet-cake” is washed to remove impurities.
Biotechnologische Produktion
Aspartame is produced from L-aspartic acid and L-phenylalanine and methanol or alternatively L-phenylalanine methyl ester. The standard process uses common chemical methods of peptide synthesis. Enzymatic coupling of the two amino acids is also possible. N-formyl-L-aspartic acid and L- or D.L-phenylalanine methyl ester can be condensed to aspartame by thermolysin-like proteases. The formylated aspartame can be deformylated chemically or with a formylmethionyl peptide deformylase to yield the sweetener.The enzymatic coupling does not require L-phenylalanine but can start from the racemic product obtained in chemical synthesis, and the remaining D-phenylalanine can be racemized again.
Production processes based on fermentation are available for the two main components, aspartic acid and phenylalanine.
Pharmazeutische Anwendungen
Aspartame is used as an intense sweetening agent in beverage products, food products, and table-top sweeteners, and in pharmaceutical preparations including tablets, powder mixes, and vitamin preparations. It enhances flavor systems and can be used to mask some unpleasant taste characteristics; the approximate sweetening power is 180–200 times that of sucrose.
Unlike some other intense sweeteners, aspartame is metabolized in the body and consequently has some nutritive value: 1 g provides approximately 17 kJ (4 kcal). However, in practice, the small quantity of aspartame consumed provides a minimal nutritive effect.
Aspartame is widely used in oral pharmaceutical formulations, beverages, and food products as an intense sweetener, and is generally regarded as a nontoxic material. However, the use of aspartame has been of some concern owing to the formation of the potentially toxic metabolites methanol, aspartic acid, and phenylalanine. Of these materials, only phenylalanine is produced in sufficient quantities, at normal aspartame intake levels, to cause concern. In the normal healthy individual any phenylalanine produced is harmless; however, it is recommended that aspartame be avoided or its intake restricted by those persons with phenylketonuria.
The WHO has set an acceptable daily intake for aspartame at up to 40 mg/kg body-weight. Additionally, the acceptable daily intake of diketopiperazine (an impurity found in aspartame) has been set by the WHO at up to 7.5 mg/kg body-weight.
A number of adverse effects have been reported following the consumption of aspartame, particularly in individuals who drink large quantities (up to 8 liters per day in one case) of aspartame-sweetened beverages. Reported adverse effects include: headaches; grand mal seizure;memory loss;gastrointestinal symptoms; and dermatological symptoms. However, scientifically controlled peer-reviewed studies have consistently failed to produce evidence of a causal effect between aspartame consumption and adverse health events. Controlled and thorough studies have confirmed aspartame’s safety and found no credible link between consumption of aspartame at levels found in the human diet and conditions related to the nervous system and behavior, nor any other symptom or illness. Aspartame is well documented to be nongenotoxic and there is no credible evidence that aspartame is carcinogenic.
Although aspartame has been reported to cause hyperactivity and behavioral problems in children, a double-blind controlled trial of 48 preschool-age children fed diets containing a daily intake of 38 ± 13 mg/kg body-weight of aspartame for 3 weeks showed no adverse effects attributable to aspartame, or dietary sucrose, on children’s behavior or cognitive function.
This popular artificial sweetener (FW = 294.31 g/mol), also known as N- (L-a-aspartyl) -L-phenylalanine methyl ester and EQUAL?, is a dipeptide ester that is ~160x sweeter than in aqueous sucrose. Aspartame exhibits dose-dependent inhibition of L-glutamate binding to the N-methyl-D- aspartame (NMDA) receptor in rat brain synaptosomes. Target (s) : peptidyl-dipeptidase A, or angiotensin-converting enzyme; weakly inhibited; thrombin, weakly inhibited; acetylcholinesterase, weakly inhibited. Note: L-Aspartyl-L-phenylalanine, formed by the action of esterases, inhibits Angiotensin Converting Enzyme from rabbit lung (Ki = 11 μM, comparable to the IC50 of 12 μM for 2-D-methyl-succinyl-L- proline, an orally active antihypertensive agent in rats.
The rate of aspartame degradation is faster in a phosphate buffer solution than in a citrate buffer solution at the same pH and buffer concentration. The primary mechanism by which aspartame degrades, the formation of diketo piperazine, involves the nucleophilic attack of carbonyl by the free amine, which requires proton transfer.
Aspartame is stable in dry conditions. In the presence of moisture, hydrolysis occurs to form the degradation products L -aspartyl-Lphenylalanine and 3-benzyl-6-carboxymethyl-2,5-diketopiperazine with a resulting loss of sweetness. A third-degradation product is also known, β-L-aspartyl-L-phenylalanine methyl ester. For the stability profile at 258℃ in aqueous buffers.
Stability in aqueous solutions has been enhanced by the addition of cyclodextrins, and by the addition of polyethylene glycol 400 at pH 2. However, at pH 3.5–4.5 stability is not enhanced by the replacement of water with organic solvents.
Aspartame degradation also occurs during prolonged heat treatment; losses of aspartame may be minimized by using processes that employ high temperatures for a short time followed by rapid cooling.
The bulk material should be stored in a well-closed container, in a cool, dry place.
Differential scanning calorimetry experiments with some directly compressible tablet excipients suggests that aspartame is incompatible with dibasic calcium phosphate and also with the lubricant magnesium stearate. Reactions between aspartame and sugar alcohols are also known.
Regulatory Status
Accepted for use as a food additive in Europe and in the USA. Included in the FDA Inactive Ingredients Database (oral powder for reconstitution, buccal patch, granules, syrups, and tablets). Included in nonparenteral medicines licensed in the UK. Included in the Canadian List of Acceptable Non-medicinal Ingredients.
Aspartam Upstream-Materialien And Downstream Produkte
3-Phenyl-L-alanin Asparaginsure methyl-L-Phenylalaninathydrochlorid
Downstream Produkte
Aspartam Anbieter Lieferant Produzent Hersteller Vertrieb Händler.      Global( 385)Lieferanten     
Firmenname Telefon Fax E-Mail Land Produktkatalog Edge Rate
hdzhl biotechnology co., ltd
86-13032617415 CHINA 684 58
Capot Chemical Co.,Ltd.
+86 (0)571-855 867 18
+86 (0)571-858 647 China 19919 60
Henan DaKen Chemical CO.,LTD.
+86-371-55531817 CHINA 21930 58
Henan Tianfu Chemical Co.,Ltd.
0371-55170693 CHINA 20680 55
Mainchem Co., Ltd.
+86-0592-6210733 CHINA 32457 55
Nanjing Finetech Chemical Co., Ltd.
025-85710122 17714198479 CHINA 892 55
+86 21 5161 9050/ 5187 7795
+86 21 5161 9052/ 5187 CHINA 24196 60
Hefei TNJ Chemical Industry Co.,Ltd.
86-0551-65418684 18949823763 China 1750 55
Xiamen AmoyChem Co., Ltd
+86 (0)592-605 1114 CHINA 6374 58
Hebei Minshang Biotechnology Co., Ltd
+86-13230167943 CHINA 279 58
22839-47-0(Aspartam)Verwandte Suche:
1,6-Dichlor-1,6-didesoxy-β-D-fructofuranosyl-4-chlor-4-desoxy-α-D-galaktose Kresoxim-methyl 3-Phenyl-L-alanin Parathion-methyl (ISO) Methylbenzoylformiat D-Phenylalanin Methylacetat Methyl Methylacrylat N-Glycylalanin 1-Methyl-N-(N-formyl-L-α-aspartyl)-3-phenyl-L-alaninat Diethylammoniumacetat Succinamidsure L-2-Amino-3-phenylpropan-1-ol Benzolpropanol-carbamat Methyl-4-hydroxybenzoat Thiophanat-methyl Bensulfuron methyl
H-ASP-PHE-OME Equal APM ASPARTAM ASPARTAME ASP-PHE METHYL ESTER (S)-3-AMINO-N-((S)-1-METHOXYCARBONYL-2-PHENYL-ETHYL)-SUCCINAMIC ACID nutrasweet N-L-ALPHA-ASPARTYL-L-PHENYLALANINE 1-METHYL ESTER N-L-ALPHA-ASPARTYL-L-PHENYLALANINE METHYL ESTER 1-methyln-l-alpha-aspartyl-l-phenylalanine 3-amino-n-(alpha-carboxyphenethyl)succinamicacidn-methylester 3-amino-n-(alpha-carboxyphenethyl)succinamicacidn-methylester,stereoisome 3-amino-n-(alpha-methoxycarbonylphenethyl)succinamicacid sc18862 succinamicacid,3-amino-n-(alpha-carboxyphenethyl)-,n-methylester,stereoiso succinamicacid,3-amino-n-(alpha-carboxyphenethyl)-,n-methylester,stereoisomer sweetdipeptide tri-sweet ASPARTAME, 500MG, NEAT Aspartame, Granular L-fenilalnine N-(L-a-Aspartyl)-L-fenilalanine1-metilester ASPARTAME, PHARMA L-Phenylalanine, L-.alpha.-aspartyl-, 2-methyl ester ASPARTAME,FCC ASPARTAME,POWDER,NF 3-amino-3-[(1-methoxycarbonyl-2-phenyl-ethyl)carbamoyl]propanoic acid ASPARTAME(RG) ASPARTAME-ACESULFAMESALT aspartylphenylalanine methyl este succinamic acid, 3-amino-n-(alpha-carboxyphenethyl)-, n-methyl ester, stereoismer ASPARTAME NF ASPARTAME POWDER USP Methyl ester N-L-a-aspartyl-L-phenylalanine Asp-Phe-OMe, Aspartame, N-(L-α-Aspartyl)-L-phenylalanine methyl ester Asp-Phe methyl ester, Aspartame, N-L-α-Aspartyl-L-phenylalanine methyl ester Asp-Phe methyl ester, Asp-Phe-OMe, Aspartame, N-(L-α-Aspartyl)-L-phenylalanine methyl ester aspartyl-L-phenylalamine methyl ester N-L-α-aspartyl-L-phenylalamine methyl ester(α-APM) aspartylphenylalaninemethylester canderel dipeptidesweetener L-Phenylalanine,N-L-.alpha.-aspartyl-,1-methylester mer 22839-47-0 Biochemicals and Reagents Amino Acids and Peptides BioChemical C14H18N2O5 HOOCCH2CHNH2CONHCHCH2C6H5COOCH3 methylaspartylphenylalanate methyln-l-alpha-aspartyl-l-phenylalaninate n-l-alpha-aspartyl-l-phenylalanin1-methylester Asp-Phe-OMe N-(L-α-Aspartyl)-L-phenylalanine methyl ester L-alpha-aspartyl-L-phenylalanine-methylester ASPARTAME POWDER
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