Food Additives and Contaminants Committee report on the review of sweeteners in food.
- Great Britain. Food Additives and Contaminants Committee
- Date:
- 1982
Licence: Open Government Licence
Credit: Food Additives and Contaminants Committee report on the review of sweeteners in food. Source: Wellcome Collection.
63/70 (page 57)
![Aspartame Chemical name Empirical formula Molecular weight Description Content Volatile matter | | 20°C Specific rotation, [a] p pH of a 0.8 per centum aqueous solution Sulphated ash 5—Benzyl—3 ,6— dioxopiperazine acetic acid 3—amino—N—(a —methoxycarbonyphenethyl)- succinamic acid; L—aspartyl—L—phenylalanine methyl ester C 14 H 18 Ny 05 294.3 white, odourless crystalline powder with an intensely sweet taste. not less than 98.0 per centum on a volatile matter-free basis. not more than 4.5 per centum (determined by drying at 105°C to constant weight). not less than +12.5° and not more than +17.5° (determined using a 4 per centum weight/ volume solution on a volatile matter-free basis in 15M formic acid). not less than 4.0 and not more than 6.5. not more than 0.2 per centum after ignition at 800+ 25°C. not more than 1.5 per centum. ai](https://iiif.wellcomecollection.org/image/b32223018_0063.jp2/full/800%2C/0/default.jpg)
