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Contact SupplierProduct Name | Aspartame |
CAS | 22839-47-0 |
Certificate | ISO,COA;MSDS |
Assay | 98% |
Appearance | White powder |
Aspartame is hydrolyzed at high temperature or high pH, so it is not suitable for foods that need to be baked at high temperature. However, it can be combined with fat or maltodextrin to increase heat resistance. The stability of aspartame in water is mainly determined by the pH value. At room temperature, it is most stable when the pH is 4.3.