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Maximum quantity allowed is 999
CAS RN: 165450-17-9 | Product Number: N1112
Neotame
Purity: >98.0%(T)(HPLC)
- N-[N-(3,3-Dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-Methyl Ester
Size | Unit Price | Philadelphia, PA | Portland, OR | Japan* | Quantity |
---|---|---|---|---|---|
1G |
$18.00
|
1 | 1 | 33 |
|
5G |
$50.00
|
1 | Contact Us | 28 |
|
25G |
$250.00
|
Contact Us | Contact Us | 17 |
|
* Items in stock locally ship in 1-2 business days. Items from Japan stock are able to ship from a US warehouse within 2 weeks. Please contact TCI for lead times on items not in stock. Excludes regulated items and items that ship on ice.
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Product Number | N1112 |
Purity / Analysis Method | >98.0%(T)(HPLC) |
Molecular Formula / Molecular Weight | C__2__0H__3__0N__2O__5 = 378.47 |
Physical State (20 deg.C) | Solid |
Storage Temperature | Room Temperature (Recommended in a cool and dark place, <15°C) |
Packaging and Container | 1G-Glass Bottle with Plastic Insert (View image) |
CAS RN | 165450-17-9 |
Related CAS RN | 243116-62-3 |
Reaxys Registry Number | 8352678 |
PubChem Substance ID | 468592468 |
Merck Index (14) | 6465 |
MDL Number | MFCD09039056 |
Appearance | White to Almost white powder to crystal |
Purity(HPLC) | min. 98.0 area% |
Purity(Neutralization titration) | min. 98.0 % |
Melting point | 84.0 to 88.0 °C |
Melting Point | 86 °C |
Specific Rotation | -57° (C=1,MeOH) |
Solubility in water | Insoluble |
Degree of solubility in water | 14.4 mg/l 25 °C |
Solubility (soluble in) | Ethanol |
RTECS# | EK7796885 |
HS Number | 2924.29.7100 |
References
- 1) Neotame: discovery, properties, utility (a review)
- 2) Neotame (a review)
- 3) Artificial sweeteners - a review
- 4) From Small Sweeteners to Sweet Proteins: Anatomy of the Binding Sites of the Human T1R2_T1R3 Receptor
- 5) Simultaneous determination of nine intense sweeteners in foodstuffs by high performance liquid chromatography and evaporative light scattering detection-Development and single-laboratory validation
- 6) Simultaneous Determination of Nonnutritive Sweeteners in Foods by HPLC/ESI-MS
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