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Neotame powder, CAS 165450-17-9, The molecular formula C20H30N2O5, is a white crystalline powder containing approximately 4.5% crystalline water and is a functional sweetener. It has a pure sweetness, harmonious sweetness, very close to aspartame, without the bitterness and metallic taste often associated with other strong sweeteners. Sweetness is 7000 to 13000 times sweeter than sucrose and 30 to 60 times sweeter than aspartame. The energy value is almost zero. It can maintain stability under instantaneous high temperature conditions.
In cake production, even after baking at 450 ℃, 85% of the sweetness still exists. It is a non calorie artificial sweetener widely used in the fields of food, beverages, health products, and medicine. In the food industry, neotame is mainly used in sugar free or low sugar foods, such as candies, chocolates, cookies, cakes and other baked goods, as well as dairy products such as yogurt and ice cream.
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Chemical Formula |
H218O |
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Exact Mass |
20 |
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Molecular Weight |
20 |
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m/z |
20 (100.0%) |
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Elemental Analysis |
H, 10.07; O, 89.93 |
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Neotame powder, also known as neutame., is a functional sweetener widely used in the food and pharmaceutical industries. As a low calorie, high sweetness sweetener, neotame has many unique properties and applications.
1. Application in canned fruits
Reduce the overall weight of syrup to reduce the phenomenon of fruit floating, without the need to add more fruit. In GB2760, the only sweetener allowed to be used in canned products. Newsweet exhibits good stability during the heat treatment process of canned products. Replace 40% -50% sucrose to reduce product costs. The product has a shelf life of 12-24 months. Flavors: Sweet orange, Yangmei, loquat, lychee, pineapple, longan. Suggested sweetness ratio: 6500-7000.
2. Application in Liangguo
Suggested use of neotame: ⑴ The amount of neotame (calculated relative to sucrose sweetness) accounts for about 30% of the total sweetness. It can be used in combination with sweeteners such as sugar, aspartame, stevia, and saccharin Newsweet is used in plum blossoms at a ratio of approximately 6500-7000 times, while in other cold fruits with lower acidity, it can be used at a ratio of over 7500 times The amount of acid can be appropriately reduced. If there is no need to add extra acid, more acid can be removed as much as possible during fruit embryo washing to balance the sweetness to acidity ratio.
3. Applied in various beverages
⑴ Carbonated beverages: Neotame can last for 16 weeks in cola type carbonated beverages. Consistent with the shelf life of low-energy carbonated beverages sold in the market. It can also be used in lemon soda.
⑵ Non carbonated beverages: Neotame can be used in hot filled lemon tea, solid powder beverages, yogurt and other foods, and its neutral state is very stable and of good quality in these foods.
⑶ Solid beverages: partially replacing sugar with a 30% proportion can minimize costs without changing the taste of the original full sugar formula;
Replace aspartame in the formula, the label does not need to indicate the presence of phenylalanine; Premixing with sugar powder or other powder additives in a ratio of 1-2%: Experiments have shown that concentrated neotame premix can be appropriately dispersed and adsorbed on the surface of the carrier; In the production of solid beverages, it is very common to pre mix trace amounts of raw materials such as pigments and spices, so the use of neotame is only an additional and simple process; Simultaneously mixing pigments and neotame in sugar allows visual observation of the premix to ensure thorough mixing; The mixing time must ensure sufficient dispersion, but the time must be controlled to reduce powder flying.
4. Application in dairy beverages
The solid content of the product itself is relatively rich, and even though the use of sweeteners may result in minimal loss of product consistency, it can be supplemented by stabilizers in dairy products; A pH range of 4.0-4.5 is most suitable for the stability of neotame; Newsweet is relatively stable during the fermentation process; Replacing some of the sucrose in these products with neotame reduces calories while potentially increasing nutritional value (milk replaces the volume of sucrose). The result is a healthier consumer product.
5. Application in Jelly
What is the international requirement for the minimum solid content of jelly; 15, and often the sweetness of jelly should reach 18-22 degrees, with the best taste; Therefore, for the portion of sugar content exceeding 15 degrees, sweeteners can be used to adjust the taste. For example, using neotame instead of 3 degrees, the actual usage amount is 3÷ 8000× 100%=0.03755(w/w); The product has a sweet and pure taste, and can reduce the total cost of the product.
6. Application in baked goods
Can± 30% partially replaces sugar to produce low sugar neotame powder with lower costs; Mixing with sugar alcohols to create sugar free products, promoting a healthy concept; Newsweet presents satisfactory flavor and texture characteristics in baked goods, and has good stability; Fillers: wheat bran, wheat fiber, maltitol, maltodextrin.
7. Applied in chewing gum
Application method: On the basis of the original formula, additional neotame is added. Suggested dosage: sugar coating: 15ppm, gum base: 40ppm
To balance costs, the weight of chewing gum can be reduced by 7-8%.
Application advantage: It has a longer sweetness delay, meeting its need to extend sweetness. The sweetness and mint flavor of a product are related, and as long as the sweetness persists, the mint flavor will continue to present simultaneously.
Because neotame has the characteristic of enhancing flavor, it can reduce the amount of essence of mint gum.
Suggested addition method: Use propylene glycol as solvent - saturated solubility of 20%; Using glycerol as solvent - saturated solubility of 10%; Pre mix with sugar powder or other powder additives in a ratio of 1-2%.
& shy; Note: It is not recommended to use essence as solvent directly.
8. Application in table sweeteners
Because neotame has no hygroscopicity and low energy, it is very suitable as a table sweetener Research has shown that neotame can be stored as a table sweet for at least 156 weeks.
9. Application in starchy foods
Adding neotame to starchy foods can inhibit starch aging and extend the shelf life of the food; Adding protein rich foods such as eggs and fish can inhibit protein denaturation and maintain a good taste of the food.
10. Applied in the field of medicine
Newsweet, as a sweetener used in medicine, only serves to modify the taste and does not affect its efficacy.
Long term aftertaste can mask the bitterness in medicine or the off flavors of substances such as vitamins; The dosage is small and will not increase the volume of the pill; Used in oral liquids, it has a clearer taste compared to using sucrose.
11. Applied in toothpaste and cosmetics
Using neotame as a sweetener for toothpaste and mouthwash can effectively maintain the cooling properties of the product. Neotame can also be used in lipstick, lipstick, bath and skin care cosmetics.
12. Application in cigarette filter tipsIn the functional optimization of cigarette filter tips, flavor and sweetness persistence has long been a key technical bottleneck restricting product taste experience. Most traditional sweetening additives fade rapidly during smoking, resulting in weak and fleeting sweetness that cannot last throughout the entire smoking process, greatly affecting the continuous and mellow taste of cigarettes.
Neotame features excellent post-sweet characteristics and stable slow-release performance, which can effectively solve the problem of insufficient sweetness duration of conventional filter sweeteners. When applied to cigarette filter tips, it can release mild and pure sweetness stably and continuously. It optimizes the overall smoking taste, covers miscellaneous odors in smoke, and maintains a consistent sweet and smooth flavor from the beginning to the end of smoking, significantly improving consumers' sensory experience of cigarette products.
13. Application in animal feed
Neotame powder can effectively mask the aftertaste of saccharin and improve the palatability of feed.The daily feed intake of livestock is the main factor determining their growth rate, especially the daily feed intake of piglets and suckling pigs, which affects the entire growth process of livestock. Therefore, improving the palatability of feed can increase their daily feed intake and accelerate the growth rate of livestock.
Livestock, especially young pigs and suckling pigs, have a more sensitive taste buds than humans.
Newsweet has the following characteristics that can complement and improve feed sweeteners: pure sweetness without bitterness, astringency, or metallic odors;Longer aftertaste can mask the bitterness and metallic taste of saccharin, improve the taste characteristics of feed, and mask off odors; Synergistic effect with 14-24% saccharin, added at 0.05-0.1% for low-end feed, 0.15-0.25% for mid-range feed, and above 0.3% for high-end feed.
14. Applied in other products
Neotame exhibits better formula compatibility than many common artificial sweeteners such as aspartame. Different from aspartame, which is prone to chemical reactions and deterioration when mixed with reducing sugars, neotame has stable chemical properties and can be safely used in combination with various common reducing sugars, including glucose, fructose and lactose.
This superior compatibility enables neotame to be widely applied in diversified formula products containing reducing sugar ingredients. It can work synergistically with reducing sugars to balance the overall sweetness gradient of products, improve flavor richness, and avoid adverse reactions such as flavor deterioration and ingredient inactivation. It greatly expands the applicable formula scope of high-efficiency sweeteners and meets the flavor preparation needs of various food and beverage products.
In the long history of human pursuit of sweetness, from the initial honey and sucrose to various chemically synthesized sweeteners in modern times, each breakthrough not only represents the progress of the food industry, but also reflects the complex interweaving of scientific, health, and commercial needs.
Neotame, as one of the sweetest and most stable synthetic sweeteners known in the world, its discovery story is not an accidental "kitchen accident", but a modern scientific legend that began with aspartame and developed through precise molecular design.
It is a chronicle that integrates the wisdom of organic chemistry, structural biology, pharmacology, and food science, demonstrating how humans have almost perfectly solved the multiple paradoxes of high potency sweeteners in terms of safety, stability, and taste through active intervention and creative design.
In the late 1980s and 1990s, the patent for aspartame was about to expire, and its producers (first G.D. Searle, later its sweetener business unit became independent NutraSweet) faced enormous market competition pressure. Developing a next-generation sweetener with superior performance and new patent protection has become a highly strategic commercial and scientific goal.
The core leaders of this research and development work are chemists Claude Nofre and Jean Marie Tinti from the French National Centre for Scientific Research (CNRS). They are not blindly trial and error, but based on a profound understanding of the interaction mechanism between aspartame and human taste receptors (especially T1R2/T1R3 sweet taste receptors), they have conducted an extremely exciting "Rational Molecular Design".
Their research approach is clear and rigorous:
Structure Activity Relationship (SAR) study: They systematically investigated the effects of various functional groups on sweetness, stability, and metabolism of aspartame molecules. It is already known that the methyl ester (- COOCH3) portion of aspartame is the key to its instability and release of methanol in the body.
Key breakthrough: Alkylation modification: Novofrey and Tyre proposed a revolutionary idea: if the amino group (- NH2) of aspartame molecule is chemically modified, it may greatly alter the properties of the molecule. They attempted to attach various alkyl groups to this amino group.
The 'Eureka' moment: After extensive screening, they found that a miracle occurred when a large and hydrophobic group -3,3-dimethylbutyl - was attached to the amino group. This modification not only did not destroy the sweetness, but also increased the sweetness by an astonishing 30-60 times, reaching 7000-13000 times that of sucrose! This new compound is named "Neotame".
FAQ
What does neotame do to the body?
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The negative effect of neotame on the epithelium-microbiota relationship in the gut has the potential to influence a range of gut functions resulting in poor gut health which impacts a range of conditions including metabolic and inflammatory diseases, neuropathic pain, and neurological conditions (31–34).
Is neotame better than aspartame?
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Neotame is the most potent sweetener known, being 7000–13,000 times sweeter than sucrose. Neotame, being a peptide-like aspartame, has essentially the same stability as aspartame, perhaps being a little more stable to heating.
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