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Aspartame is a low-calorie artificial sweetener commonly used as a sugar substitute in various food and beverage products. It is made from two amino acids, phenylalanine and aspartic acid, which are naturally occurring in many protein-containing foods. Aspartame is approximately 200 times sweeter than sucrose, allowing for significant reductions in caloric content while maintaining sweetness.
| Chemical formula | C14H18N2O5 |
| Sweetness level | 200 times sweeter than sugar |
| Solubility | Soluble in water |
| Stability | Stable at pH levels between 3 and 6 |
| Typical use concentration | 0.1% to 0.5% in food products |
When selecting aspartame for your products, consider the intended application and desired sweetness level. It is important to specify the purity grade, as higher purity levels may be required for specific food applications. Additionally, check for any necessary certifications, such as food safety standards. Quantities can vary based on production needs, so be clear about your requirements when requesting a quote.
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Yes, aspartame is considered safe for consumption by regulatory agencies including the FDA and EFSA.
Aspartame is primarily used in low-calorie and sugar-free food and beverage products.
Aspartame can be used in baking, but it may lose sweetness when exposed to high temperatures.
Aspartame has negligible calories, providing about 4 calories per gram, but is used in such small amounts that it contributes virtually none.
Consider the purity level, application, and any specific regulatory requirements for your product.
Aspartame is derived from amino acids and does not contain common allergens, but those with phenylketonuria (PKU) should avoid it.