Aspartame
Aspartame has the least bitter aftertaste of the high-intensity sweeteners, which is why it dominates cold drinks.
Key Specifications
| CAS number | 22839-47-0 |
|---|---|
| E number | E951 |
| Sweetness | 180-200x sucrose |
| Purity | 98-102 percent |
| Solubility | 10 g/L at 20 degrees C |
| Heat stability | Degrades above 80 degrees C in solution |
The closest taste to sucrose, with a heat limit
Aspartame has the least bitter aftertaste of the high-intensity sweeteners, which is why it dominates cold drinks. Its limitation is hydrolysis: in solution above 80 degrees C, and slowly even at ambient, it breaks down and loses sweetness.
Shelf life in beverages depends on pH and temperature
At pH 3-4 and cool storage, aspartame holds for months. At pH above 5 or in warm storage, degradation accelerates sharply, so formulations are buffered and storage conditions specified.
Typical Applications
- Carbonated soft drinks — 100-300 mg/L, usually blended with Ace-K.
- Table-top sweeteners — Blended with a bulking agent for spoon-for-spoon use.
Frequently Asked Questions
Can it be used in baking?
No, it degrades at baking temperature and loses sweetness.
Does it contain phenylalanine?
Yes, and products must carry a phenylketonuria warning in most markets.
How is it stored?
Cool and dry; in solution, keep pH low and avoid prolonged heat.
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