• Aspartame

Aspartame

  • CasNo:22839-47-0
  • Purity:99%

Product Details;

CasNo: 22839-47-0

Molecular Formula: C14H18N2O5

Appearance: White powder or tablets

Buy High Grade Reliable Quality 22839-47-0 Aspartame with Best Price

  • Molecular Formula:C14H18N2O5
  • Molecular Weight:294.307
  • Appearance/Colour:White powder or tablets 
  • Vapor Pressure:2.6E-12mmHg at 25°C 
  • Melting Point:242-248 °C 
  • Refractive Index:14.5 ° (C=4, 15mol/L Formic Acid) 
  • Boiling Point:535.8 °C at 760 mmHg 
  • PKA:pKa 3.19±0.01 (H2O t=25.0 I=0.100(NaCl))(Approximate);7.87±0.02(H2O t=25.0 I=0.100(NaCl))(Approximate) 
  • Flash Point:277.8 °C 
  • PSA:118.72000 
  • Density:1.28 g/cm3 
  • LogP:0.78010 

Aspartame(Cas 22839-47-0) Usage

Discovery

Aspartame was discovered accidentally in 1965 by James M. Schlatter, an organic chemist working for G. D. Searle & Company, during a search for drugs to treat gastric ulcers.

Composition and Metabolism

Aspartame is metabolized in the gut to phenylalanine, aspartic acid, and methanol.
It is composed of phenylalanine and aspartic acid.

Use limits

Rapid metabolism in the body; does not accumulate.
Use limits specified in food standards.

chemical property

White crystalline powder with an intense sweet taste.
Stable under certain conditions; affected by moisture, pH, and temperature.

Description

Aspartame is a dipeptide ester consisting of phenylalanine and aspartic acid. Its chemical name is aspartyl-phenylalanine methyl ester.

Category

Toxic substances

Explosive hazard characteristics

Edible contact dermatitis.

Combustible hazard characteristics

Combustible; combustion produces toxic nitrogen oxide smoke

Storage and transportation characteristics

Combustible; combustion produces toxic nitrogen oxide smoke

Fire extinguishing agent

Dry powder, foam, sand, carbon dioxide, mist water

Uses

Aspartame is a synthetic non-caloric sweetener widely used in the food and beverage industry.
Widely applied to beverages, diabetic food, and some slimming health food.
It offers good taste, enhances fruit flavors, reduces heat without producing dental caries, and is less toxic than other synthetic sweetening agents.

Characteristics

Aspartame has no odor but has an intense sweet taste.
It is a high-intensity sweetener, about 160 to 200 times sweeter than sucrose.
Stable under certain conditions; affected by moisture, pH, and temperature.

Originator

Canderel,Searle,France,1979

Definition

ChEBI: A dipeptide composed of methyl L-phenylalaninate and L-aspartic acid joined by a peptide linkage.

Preparation

By coupling the amino acids L-phenylalanine and L-aspartic acid, and the esterification of the carboxyl group of the phenylalanine moiety to produce the methyl ester. This esterification can occur before or after coupling. The crystallized slurry is centrifuged and the resulting “wet-cake” is washed to remove impurities.

Production Methods

Aspartame is synthesized using the L enantiomer of phenylalanine. The L enantiomer is separated from the D enantiomer, the racemic mixture, by reacting it with acetic anhydride (CH32

Therapeutic Function

Sugar supplement

Metabolism in the Body

In the body, aspartame metabolizes into phenylalanine, methanol, and aspartic acid.
These components do not enter the bloodstream or accumulate.

Biochem/physiol Actions

Asp-Phe methyl ester (Asp-Phe-OMe) is used as a synthetic sweeter, sugar substitute. Asp-Phe methyl ester is being studied for a variety of potential benefits as a nutrition supplement, such as the delay of osteoarthritis and modulation of rheumatoid factor activity. Asp-Phe methyl ester is being studied for its effect on thrombin activity and blood clotting.

Safety Profile

Human systemic effects byingestion: allergic dermatitis. Experimental reproductiveeffects. When heated to decomposition it emits toxicfumes of NOx.

Environmental Fate

 

Metabolic pathway

The rate of aspartame degradation is faster in a phosphate buffer solution than in a citrate buffer solution at the same pH and buffer concentration. The primary mechanism by which aspartame degrades, the formation of diketo piperazine, involves the nucleophilic attack of carbonyl by the free amine, which requires proton transfer.

Incompatibilities

Differential scanning calorimetry experiments with some directly compressible tablet excipients suggests that aspartame is incompatible with dibasic calcium phosphate and also with the lubricant magnesium stearate. Reactions between aspartame and sugar alcohols are also known.

Regulatory Status

Accepted for use as a food additive in Europe and in the USA. Included in the FDA Inactive Ingredients Database (oral powder for reconstitution, buccal patch, granules, syrups, and tablets). Included in nonparenteral medicines licensed in the UK. Included in the Canadian List of Acceptable Non-medicinal Ingredients.

Who Evaluation

Evaluation year: 2016

InChI:InChI=1/C14H18N2O5/c1-21-14(20)11(7-9-5-3-2-4-6-9)16-13(19)10(15)8-12(17)18/h2-6,10-11H,7-8,15H2,1H3,(H,16,19)(H,17,18)/t10-,11-/m0/s1

22839-47-0 Relevant articles

Comparative metabolism of aspartame in experimental animals and humans

R. E. Ranney,J. A. Oppermann,E. Muldoon &F. G. McMahon

, Journal of Toxicology and Environmental Health Volume 2, 1976 - Issue 2 Journal homepage

The metabolism of aspartame has been studied in mice, rats, rabbits, dogs, monkeys, and humans. The compound was digested in all species in the same way as are natural constituents of the diet....

Direct and indirect cellular effects of aspartame on the brain

P Humphries, E Pretorius & H Naudé

, European Journal of Clinical Nutrition volume 62, pages451–462 (2008)

The use of the artificial sweetener, aspartame, has long been contemplated and studied by various researchers, and people are concerned about its negative effects. Aspartame is composed of phenylalanine (50%), aspartic acid (40%) and methanol (10%).

STUDIES ON AMINO ACIDS AND PEPTIDES - VII SYNTHESES OF ASPARTAME AND THIOASPARTAME

Yde, B.,Thomsen, I.,Thorsen, M.,Clausen,K.,Lawesson, S.-O.

, p. 4121 - 4126 (1983)

The protected aspartame, 4, has been pre...

22839-47-0 Process route

mannitol
69-65-8

mannitol

L-Asp-L-Phe-OMe
22839-47-0,7421-84-3

L-Asp-L-Phe-OMe

Conditions
Conditions Yield
 
 
anhydride du N-chloroacetyl-L-acide aspartique
41567-23-1

anhydride du N-chloroacetyl-L-acide aspartique

methyl (2S)-2-amino-3-phenylpropanoate
2577-90-4

methyl (2S)-2-amino-3-phenylpropanoate

L-Asp-L-Phe-OMe
22839-47-0,7421-84-3

L-Asp-L-Phe-OMe

α-L-aspartyl-L-phenylalanine methyl ester hydrochloride
5910-52-1

α-L-aspartyl-L-phenylalanine methyl ester hydrochloride

Conditions
Conditions Yield
With hydrogenchloride; acetic acid; thiourea; sodium chloride; In methanol; 1,1-dichloroethane; water;
48%

22839-47-0 Upstream products

  • 4976-94-7
    4976-94-7

    Boc-Asp(OtBu)-Phe-OMe

  • 5262-07-7
    5262-07-7

    Z-Asp(OBzl)-Phe-OMe

  • 2577-90-4
    2577-90-4

    methyl (2S)-2-amino-3-phenylpropanoate

  • 131021-87-9
    131021-87-9

    <(4S)-2,2-bis(trifluoromethyl)-5-oxo-1,3-oxazolidine-4-yl>acetate

22839-47-0 Downstream products

  • 22839-87-8
    22839-87-8

    N,N-dimethyl-L-aspartyl-L-phenylalanine methyl ester

  • 67-56-1
    67-56-1

    methanol

  • 56-84-8
    56-84-8

    L-Aspartic acid

  • 63-91-2
    63-91-2

    L-phenylalanine

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