Aspartame is a methyl ester of the dipeptide of the natural amino acids L-aspartic acid and L-phenylalanine. Under strongly acidic or alkaline conditions, aspartame may generate methanol by hydrolysis. Under more severe conditions, the peptide bonds are also hydrolyzed, resulting in the free amino acids. It is approximately 200 times sweeter than sucrose, or table sugar.
CAS NO. : 22839-47-0
Melting point: 248-250°C
Boiling point :535.8°C at 760 mmHg
Refractive index: 1.557
Flash point :277.8°C
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OCEANIA: Australia, New Zealand, Fiji, etc.
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