| Type: | Saccharin Sodium |
|---|---|
| Nutritional Value: | Nutritional |
| Effect: | Stabilization |
| Resource: | Natural |
| CAS No.: | 22839-47-0 |
| Formula: | C14h18n2o5 |
| Customization: |
|---|
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| Item | Standard |
| Appearance | White granular or powder |
| Assay (%) | 98.00-102.00 |
| Taste | pure |
| Loss on drying (%) | ≤ 4.5 |
| Residue on ignition (%) | ≤ 0.20 |
| Heavy metal (Pb) | 10ppm max |
| Arsenic (%) | 3ppm max |
| Specific rotation (%) | +14.50°~+16.50° |
| Transmittance (%) | 95.0% min |
| L-a-Aspartyl-L-Phenylalanine (%) | ≤ 0.25 |
| Chloride (Cl) (%) | ≤ 0.30 |
| PH Value | 4.5 ~ 6.0 |
| L-Phenylalanine (%) | ≤ 0.50 |
| 5-benzyl-3,6-dioxo-2piperazineacetic acid | 1.5% max |
| Other related substances | 2.0% max |
| Storage | in the shade |
| Packing | 25kg/bag, 1kg per bag in the inner packing |
Features and Advantages:
1. Aspartame is a natural functional oligosaccharide that does not cause dental caries, is pure in sweetness, has low hygroscopicity, and is not sticky. Does not cause a significant increase in blood sugar, suitable for diabetic patients. China's regulations can be used for cakes, biscuits, bread, mixed wine, ice cream, popsicles, beverages, candy, and dosage according to normal production needs.
2. The sweet taste is pure, has a refreshing sweet taste similar to that of sucrose, has no bitter aftertaste and metallic taste, and is a sweetener which has been successfully developed so far and has the sweetness closest to sucrose. Aspartame is 180 times sweeter than sucrose and requires only a small amount to achieve the desired sweetness in the application. Therefore, the use of aspartame instead of sugar in foods and beverages can significantly reduce calories without causing dental caries.
3. There is a synergistic effect when mixed with sucrose or other sweeteners, such as adding 2% to 3% in saccharin, which can obviously mask the bad taste of saccharin.
4. It is mixed with essence and has excellent synergistic effect, especially for acidic citrus, lemon, grapefruit, etc., which can make the fragrance lasting and reduce the amount of fragrance.
5. Its protein component can be naturally absorbed and decomposed by the human body.
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