Structure And Properties Of Artificial Sweeteners

Saccharin, saccharin, and acesulfame all belong to sulfonamide salts and are fully synthetic sweeteners with high solubility. Among them, Ansaimi has strong thermal stability. Under acidic conditions, acesulfame can undergo slight hydrolysis and produce acetylacetamide.
Aspartame is a dipeptidyl methyl ester, a fully synthetic non carbohydrate artificial sweetener. Unlike acesulfame, aspartame has thermal instability and will degrade when stored in liquid for a long time. Under acidic or alkaline conditions, aspartame hydrolyzes to produce methanol and amino acids. Aspartame is most stable at pH 4.3.
The structure of neotame is similar to that of aspartame, and it is a derivative of dipeptide compounds with strong thermal stability.
Sucralose is a polar chlorinated sugar containing five hydroxyl groups and three chlorine atoms. It is synthesized by selectively replacing the three hydroxyl groups of sucrose with chlorine atoms. Sucralose has high water solubility, strong thermal stability, and acid and alkali resistance.
NHDC is obtained by alkaline hydrogenation of flavonoids found in citrus fruits. He is not easily hydrolyzed under acidic conditions and has strong thermal stability. In addition, his antioxidant properties have been proven.