In dry products such as solid powdered beverages and snack mixes, aspartame is very stable and the overall stability is similar to that of pure aspartame. Aspartame will undergo hydrolysis and cyclization in high-temperature environments, which limits its application in baked and fried foods that require high-temperature and long-term processing. However, if processed properly, aspartame can also be used in foods that require a certain degree of heat treatment, such as foods that require high-temperature short-term sterilization (132-138°C, 1min). Under other extreme conditions, such as frozen or quick-frozen foods, the amount of aspartame directly changed is very small.





Commodity name | Aspartame | |
Chemical Formula | C14H18N2O5 | |
molar weight | 294.31 | |
Appearance | A white, odorless, crystalline power granular) sweetener having a sweet taste. Taste same as Sucrose, fresh and tasty, no peculiar taste. the pH value of 0.8% water solution is 4.5-6.0. dissolved in water (about 1%) and ethanol (0.26mg/100ml) | |
Test item | Appearance: | White powder or crystalline |
Assay: | 98-102% | |
Specific Rotation [a]20D | +14.5~+16.5 | |
transmittance: | ≥95% | |
Loss on Drying(105ºC 4hr): | ≤4.5% | |
Residue on Ignition (Sulfated): | ≤0.2% | |
PH: | 4.5-6.0 | |
Arsenic(As): | ≤3ppm | |
Heavy Metals (Pb): | ≤10ppm | |
Loss on Drying : | ≤0.2% | |
Other Related Substance: | ≤2.0% | |
Diketopiperazine (5-Benzy1-3, 6-Dioxo-2-Piperazineacetic Acid): | ≤1.5% | |
Packaging/Shipping | 25 kg net weight carton boxes or fiber drums with inner liner; | |
Storage | Store under dry and cool condition, and keep product air-tight. |





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