aspartame can be added as a sugar substitute because of its extremely low calorie content and its high sweetness to beverages, pharmaceuticals or sugar-free chewing gum. The calorie content of aspartameis about 16.75 kJ/g, and 2.8 mg/dl aspartame can make people feel sweet, so the heat generated by a small amount of aspartame can be ignored.
How stable is aspartame in food and beverages?
Where is the solubility of aspartame reflected?
What are the synergistic effects of aspartame?
How stable is aspartame in food and beverages?
aspartame is very stable in dry products such as solid beverage powders and various snacks, with an overall stability similar to that of pure aspartame. aspartame is hydrolyzed and cycled in a high-temperature environment, limiting its application in baked and fried foods requiring high-temperature and long-term processing. However, with proper handling, aspartame can also be used in foods that require some degree of heat treatment, such as in other extremes, such as frozen or frozen foods, the amount of directly modified aspartame is low.
aspartame disintegrates due to the combined effect of moisture, pH and temperature, resulting in a gradual loss of sweetness. However, this does not produce a strange smell, since none of the transformers is odorless.
Where is the solubility of aspartame reflected?
aspartame is very stable in dry products such as solid beverage powders and various snacks, with an overall stability similar to that of pure aspartame. aspartame is hydrolyzed and cycled in a high-temperature environment, limiting its application in baked and fried foods requiring high-temperature and long-term processing. However, with proper handling, aspartame can also be used in foods that require some degree of heat treatment, such as in other extremes, such as frozen or frozen foods, the amount of directly modified aspartame is low.
aspartame disintegrates due to the combined effect of moisture, pH and temperature, resulting in a gradual loss of sweetness. However, this does not produce a strange smell, since none of the transformers is odorless.
What are the synergistic effects of aspartame?
aspartame can be combined with intensive sweeteners or carbohydrate-based sweeteners, which further expands its range of applications. When aspartame was mixed with carbohydrate-based sweeteners such as sucrose, fructose or glucose, the energy of the product decreased significantly without changing the sweetness. When aspartame is mixed with strong sweeteners such as saccharin, cyclamate, acesulfame potassium or stevia, the product sometimes has a slightly bitter taste, which can be improved by increasing the proportion of aspartame in the mixture improvement, the degree of improvement increases with the increase of the proportion of aspartame. The synergistic effect of mixed sweeteners is related to the proportion of each sweetener component and the system of food components.
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