What is the Aspartame?

Aspartame is White powder or tablets, while it's Molecular Formula is C14H18N2O5. White powder or tablets The chemical name for aspartame is L-aspartyl-L-phenylalamine methylester.It is a white crystalline powder and is about 200 times as sweet assucrose. It is noted for a clean, sweet taste that is similar to that ofsucrose.Aspartame is the most widely used artificial sweetener in the world.It was approved by the FDA for use in the USA in 1981, and now isapproved for use in several other countries of the world. One of thedrawbacks of aspartame is its instability to heat and acid. Under acidicconditions aspartame slowly hydrolyzes leading to a loss of sweetness,chemical interaction, and microbial degradation. The shelf life of theaspartame-sweetened products with high water content is limited toabout 6 months, after which it breaks down into its constituent componentsand loses its sweetening abilities. At elevated temperatures, solidaspartame slowly releases methanol to form aspartyl phenylalamineand the dioxopiperazine. This reaction is especially favored at neutral andalkaline pH values. Because of this reason, aspartame cannot be usedin hot baking foods.Another disadvantage of aspartame was noticed in the human digestivesystem. When the body ingests aspartame, it breaks down into itsthree constituent components: phenylalamine, aspartate, and methanol.The phenylalamine and aspartate are handled by enzymes in the stomachand in the small intestine, while the methanol is transported to theliver for detoxification. The metabolism of phenylalamine requires anenzyme that is not produced by a small proportion of the populationhaving a genetic disorder called phenyl keton uria (PKU). Aspartameshould be avoided by persons suffering from PKU. A warning to PKU suffererson aspartame-containing products is required in many countries.

What is the CAS number for Aspartame?

The CAS number of Aspartame is 22839-47-0.

What is Aspartame (22839-47-0) used for?

Aspartame is the most popular artificial sweetener in the United States. It is sold as sweeteners such as NutraSweet and Equal, but it is also incorporated into thousands of food products.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

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

Product Details;

CasNo： 22839-47-0

Molecular Formula： C₁₄H₁₈N₂O₅

Appearance： White powder or tablets

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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%).