High quality Food grade phospholipase enzyme of lipase for the production of phosphatidylserine and phospholipids 99%

Aspartame

L-Phenylalanine,L-α-aspartyl-,2-methyl ester;Succinamic acid,3-amino-N-(α-carboxyphenethyl)-,N-methyl ester,stereoisomer;L-Phenylalanine,N-L-α-aspartyl-,1-methyl ester;L-Aspartyl-L-phenylalanine methyl ester;Aspartylphenylalanine methyl ester;L-α-Aspartyl-L-phenylalanine methyl ester;L-Aspartyl-L-3-phenylalanine methyl ester;α-L-Aspartyl-L-phenylalanine methyl ester;Methyl aspartylphenylalanate;Sweet dipeptide;Aspartame;L-Aspartyl-L-phenylalanyl methyl ester;Canderel;Dipeptide sweetener;α-Sweet;NutraSweet;Palsweet Diet;E 951;Pal Sweet;Equal;α-Aspartame;L-Aspartame;Finn;Zero-Cal;Sladex;Pal Sweet Diet G 100;7421-84-3;53906-69-7;172964-81-7

22839-47-0

C14H18N2O5

InChIKey=IAOZJIPTCAWIRG-QWRGUYRKSA-N

294.30300

294.30

616-062-2

Z0H242BBR1

758953

DTXSID0020107

Colorless needles from water|White crystalline powder from water or alcohol

2924299090

Sweeteners

118.72000

-2.7

White powder or flake

1.28 g/cm3

246-247 °C

535.8ºC at 760 mmHg

277.8ºC

14.5 ° (C=4, 15mol/L Formic Acid)

The solubility of aspartame in water is dependent on pH and temperature, the maximum solubility is reached at pH 2.2 (20 mg/mL at 25 °C) and the minimum solubility at pH 5.2 (pHi) is 13.5 mg/mL at 25 °C.

Ventilated low temperature drying

2.6E-12mmHg at 25°C

TDLo orl-wmn: 3710 mg/kg:SKN AIMEAS 104,207,86

[α]D/20: + 14,5° to + 16,5°; Determine in a 4 in 100/15 N formic acid solution within 30 minutes after preparation of the sample solution

Odorless

Sweet

Between 4,5 and 6,0 (1 in 125 solution)

Henry's Law constant = 2.53X10-18 atm-cu m/mol at 25 °C (est)

pKa1 = 2.96 (carboxyl); pKa2 = 7.30 (amine) (est)

169.6 Ų [M+H]+ [CCS Type: DT, Method: single field calibrated with Agilent tune mix (Agilent)]|166.71 Ų [M-H]- [CCS Type: DT, Method: single field calibrated with Agilent tune mix (Agilent)]|167.6 Ų [M+H]+ [CCS Type: TW, Method: calibrated with polyalanine and drug standards]|126.6 Ų [M-H]-

Dipeptide ester about 160 times sweeter than sucrose in aqueous solution