Taima is pleased to announce the commercial release of Neotame (CAS 165450-17-9), a next-generation, high-potency sweetener derived from L-aspartic acid, offering 7,000–13,000× sucrose sweetness with superior thermal stability versus aspartame. Approved by FDA (21 CFR 172.829) and EFSA (E 961), Neotame is positioned for beverage, baked goods, dairy, and tabletop blend formulations. This News outlines the specification, application fit, and why global buyers source Neotame through Taima’s GMP-aligned supply chain.
1. Product Introduction – What is Neotame?
Neotame is a dipeptide derivative (N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester) developed as the heat-stable successor to aspartame. While aspartame loses sweetness above ~40 °C and is pH-sensitive, Neotame retains >98% sweetness after 180 °C baking and remains stable across pH 2–7, making it the only high-potency sweetener that comfortably serves both acidic beverages and baked applications in one molecule.
Key structural advantage: the 3,3-dimethylbutyl group blocks esterase cleavage in the gut, so Neotame does not release free phenylalanine in physiologically relevant amounts — a key regulatory differentiator versus aspartame, and the reason its ADI (0–2 mg/kg bw) is markedly wider.
Commercially, Neotame is indexed as:
- CAS: 165450-17-9
- E-Number (EU): E 961
- HS Reference: 2924 / 2933 (amino-derivative / peptide-like sweetener, confirm with broker)
- Sweetness multiple: ~7,000–13,000× sucrose (formula-dependent)
2. Technical Specifications (COA-Aligned)
| Parameter | Specification | Method |
|---|---|---|
| Appearance | White to off-white crystalline powder | Visual |
| Assay (HPLC, anhydrous basis) | ≥ 99.0% | USP/EP adapted |
| Specific Optical Rotation [α]²⁰/D] | –40.0° to –43.0° (H₂O) | USP |
| Loss on Drying | ≤ 1.0% | Gravimetric |
| Residue on Ignition | ≤ 0.1% | USP |
| Heavy Metals (Pb) | ≤ 1 ppm | ICP-MS |
| Arsenic (As) | ≤ 0.5 ppm | ICP-MS |
| Total Aerobic Count | ≤ 1,000 CFU/g (optional, food grade) | USP <61> |
| Solubility | Freely soluble in H₂O & EtOH (better than aspartame) | — |
| Thermal Stability | >98% retained @ 180 °C, 30 min (biscuit model) | Internal |
| pH Stability Range | 2.0–7.0 (optimal 3–5, acidic beverage fit) | Internal |
| Storage | Sealed, cool, dry, protected from direct light | — |
| Shelf Life | 2–3 years | — |
3. Application Scenarios
3.1 Acidic Beverages (the “aspartame replacement” scenario)
Neotame is pH-stable down to pH 2, does not degrade in citrus/cola matrices, and has no bitter aftertaste tail that haunts some stevia grades. It is frequently blended with Reb A / Reb M stevia + erythritol to close the “sweetness curve + cost-in-use” gap — a fast-growing search cluster: “neotame stevia blend sugar reduction”.
3.2 Baked Goods & Thermal Processing
This is Neotame’s killer segment. Aspartame cannot survive oven temperatures; sucralose browns; stevia is fine thermally but has aftertaste. Neotame at ppm-level dosing survives 180 °C baking with no loss, zero browning contribution, and clean sweetness — ideal for biscuits, cake mixes, breakfast cereals, protein bars.
3.3 Dairy, Tabletop & Pharmaceutical
- Dairy: yogurt, flavored milk, ice cream (heat-stable during UHT)
- Tabletop sachets: blended with erythritol / maltodextrin carrier (Neotame 0.5–1% in blend = tabletop potency)
- Pharma: taste-masking for chewable OTC / pediatric suspensions (bitter API masking, low use-level)