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56-84-8
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56-84-8
L-Aspartic acid (also known as L-aspartic acid or aminosuccinic acid), with the chemical formula C4H7NO4, a molecular weight of 133.10, CAS number 56-84-8, EC number 200-291-6, and FEMA number 3656, is the L-enantiomer of aspartic acid and one of the 20 standard protein amino acids (acidic amino acids). It is present in almost all dietary proteins (according to Wikipedia). In the food industry, L-aspartic acid holds a very special position: it is one of the two main raw materials for the synthesis of the low-calorie sweetener aspartame (aspartame is formed by the condensation of L-aspartic acid and L-phenylalanine methyl ester, as clearly stated in Wikipedia), and is also approved by the FDA as a flavor enhancer/flavoring agent and nutritional supplement (21 CFR 172.320 Amino Acids List, Item 3: L-Aspartic acid: flavor enhancer, flavoring agent or adjuvant, nutrient supplement). Its magnesium/potassium salts are also widely used in sports nutrition and electrolyte supplement products.
Basic identification information : Chemical formula C4H7NO4, molecular weight 133.10; CAS number 56-84-8; EC number 200-291-6; UNII 28RYY2IV3F; EPA DSSTox DTXSID7022621; ChEBI 17053; DrugBank DB00128; FEMA 3656; IUPAC name (2S)-2-aminobutanedioic acid; Synonyms: L-aspartic acid, aminobutanedioic acid, L-aminosuccinic acid, aspartic acid, H-Asp-OH.
Structurally and in manufacturing, L-aspartic acid is an acidic amino acid containing two carboxyl groups (α-carboxyl and β-carboxyl) and one amino group, with the α-carbon in the S configuration (L-type). Industrially, it is manufactured via three routes: enzymatic method (mainstream) – fumaric acid (fumaric acid) reacts with ammonia under the catalysis of aspartic acidase to produce L-aspartic acid (immobilized E. coli/Corynebacterium cells, high yield, high optical purity); fermentation method – direct fermentation of sugary raw materials to produce aspartic acid; and chemical synthesis – maleic anhydride/fumaric acid ammoniation followed by enzymatic or chemical resolution (OrgSyn records DL-aspartic acid synthesis).
Physically , L-aspartic acid is a white crystalline or crystalline powder with a slightly acidic taste; melting point approximately 270-271℃ (decomposes, data varies depending on the source); density approximately 1.66 g/cm³; water solubility approximately 4.5 g/L (25℃, solubility increases with pH, soluble in dilute acids and alkalis); slightly soluble in ethanol, almost insoluble in ether; specific rotation [α]D20 approximately +25° (c=8, 6 mol/L HCl); isoelectric point pI approximately 2.77 (acidic amino acid); pKa1 approximately 2.10 (α-carboxyl), pKa2 approximately 3.86 (β-carboxyl), pKa3 approximately 9.82 (amino).
Chemically , L-aspartic acid is a chemically stable dicarboxylic acid: amphoteric (containing an amino group and two carboxyl groups), with buffering capacity across the acidic region; it can form salts (sodium, potassium, magnesium, calcium, and ammonium salts, such as potassium magnesium aspartate); the α-amino and β-carboxyl groups can participate in condensation reactions (condensing with phenylalanine methyl ester to form aspartame); it decomposes upon heating; and in vivo, it participates in metabolism such as transamination (aspartate transaminase AST), the urea cycle (citrulline-aspartate condensation), and pyrimidine synthesis.
From the perspective of its mechanism of action, L-aspartic acid plays an irreplaceable role in the food industry due to its five properties: "sweetness synergy + umami enhancement + nutritional participation + energy metabolism + electrolyte carrier".
Sweetness synergistic mechanism (aspartame raw material) : The α-amino group of L-aspartic acid condenses with the carboxyl group of L-phenylalanine methyl ester to form a dipeptide methyl ester—aspartame (α-L-aspartyl-L-phenylalanine methyl ester). Aspartame is about 180-200 times sweeter than sucrose and has extremely low calories, making it one of the most mainstream artificial low-calorie sweeteners in the world. L-aspartic acid is one of the two irreplaceable amino acid raw materials for the synthesis of aspartame .
Umami enhancement mechanism (flavor enhancer) : Aspartic acid itself has a mild umami flavor (it belongs to the same family of umami amino acids as glutamic acid, and is approved by the FDA 21 CFR 172.320 as a flavor enhancer and flavoring agent, FEMA 3656). When combined with monosodium glutamate, it can enhance and round out the umami flavor, and is used in seasonings and compound seasonings.
Mechanism of involvement in nutrition (nutritional supplementation) : L-aspartic acid is a non-essential but important metabolic amino acid: it participates in the urea cycle (ammonia scavenging), pyrimidine base synthesis, gluconeogenesis and aspartate aminotransferase (AST) reaction. As a nutritional supplement and fortifier, it replenishes the amino acid pool (FDA approved it as a nutrient supplement) and is an important component of protein nutrition.
Energy metabolism mechanism (sports nutrition) : Aspartic acid is a direct precursor of oxaloacetic acid and participates in the tricarboxylic acid cycle and malate-aspartic acid shuttle. Its potassium magnesium salt (potassium magnesium aspartate, i.e., Parmalin) is used in the field of sports nutrition to support energy metabolism and relieve exercise fatigue. It is a functional component of electrolyte supplements (such as magnesium aspartate, as recorded in Wikipedia).
Electrolyte carrier mechanism (potassium and magnesium supplementation) : Aspartate ions act as an anion carrier to form salts with cations such as potassium and magnesium. At the same time, aspartate and essential electrolytes potassium and magnesium are supplemented, improving the absorption and transport of minerals. This is used in products for electrolyte balance and sports recovery.
In summary , L-aspartic acid is a multifunctional food amino acid that can be used "from a bottle of sugar-free cola to a spoonful of flavoring powder, from an amino acid supplement to a sports electrolyte." With aspartame as its main raw material, it also spans fields such as flavor enhancement, nutritional fortification, and sports nutrition. It is one of the leading amino acid varieties in the food industry in terms of output value and usage.
Application areas: Low-calorie sweeteners and sugar-free food industry.
Corresponding products: Aspartame synthetic raw material (L-aspartic acid), low-calorie sweetener intermediates, sugar-free beverage sweetener raw materials, sugar-free candy sweetener raw materials, baking sweetener raw materials, dairy sweetener raw materials, table sugar substitute raw materials, etc.
Why it can be used in this way: L-aspartic acid and L-phenylalanine methyl ester condense to form aspartame (α-L-aspartyl-L-phenylalanine methyl ester), which is about 180-200 times sweeter than sucrose and has extremely low calories (Wikipedia clearly states that aspartame is made from aspartic acid and phenylalanine), and is the most mainstream artificial low-calorie sweetener in the world; L-aspartic acid, as one of the two irreplaceable amino acid raw materials for aspartame, is the core raw material for sugar-free beverages and low-sugar food industries.
Application areas: Condiment and flavored food processing.
Corresponding products: compound seasoning flavor enhancers, chicken essence seasoning powder flavor enhancers, soup powder flavor enhancers, sauce seasonings, flavored snack seasoning powders, pickled food seasonings, instant noodle seasoning flavor enhancers, FEMA 3656 spice formulation components, etc.
Why it can be used for this purpose: Aspartic acid itself has a mild umami flavor. The FDA 21 CFR 172.320 explicitly approves L-aspartic acid as a flavor enhancer and flavoring agent or adjuvant. FEMA 3656 lists it as a flavoring agent. When combined with monosodium glutamate, it can enhance and round out the umami flavor. It is a compliant flavoring component for seasonings and flavored foods.
Application areas: Nutritionally fortified foods and dietary supplements.
Corresponding products: raw materials for amino acid dietary supplements, compound amino acid nutritional powders, fortified food additives, raw materials for amino acid capsules and tablets, amino acid components for protein nutrition products, amino acid powders for sports nutrition, and oral amino acid liquid components, etc.
Why it can be used for this purpose: L-aspartic acid is a non-essential amino acid, but it participates in core metabolisms such as the urea cycle, pyrimidine synthesis, and transamination (FDA 21 CFR 172.320 approves it as a nutrient supplement). As a component of the amino acid pool, it is used in dietary supplements and fortified foods to supplement amino acid balance and support protein nutrition.
Application areas: sports drinks and sports nutrition products.
Corresponding products: Potassium magnesium aspartate (Pamartine) raw material, magnesium aspartate supplement, potassium aspartate electrolyte powder, anti-fatigue sports supplement, sports drink electrolyte components, sports recovery powder, electrolyte effervescent tablets, amino acid energy gels, etc.
Why it can be used for this purpose: Aspartic acid is a precursor to oxaloacetate and participates in the tricarboxylic acid cycle and malate-aspartate shuttle to support energy metabolism; its potassium-magnesium salt (Pamartine) is a classic anti-fatigue and electrolyte supplement component, while supplementing aspartic acid and potassium and magnesium electrolytes (Wikipedia records that dietary supplements are used in the form of aspartate salts such as magnesium aspartate), and is used in sports drinks and electrolyte balance products.
Application areas: Health food and special dietary food.
Corresponding products: amino acid compound raw materials for health food, amino acid oral liquid components, amino acid components for sports special diets, amino acid raw materials for complete nutrition special diets, raw materials for health food products that relieve physical fatigue, amino acid components for protein health food products, etc.
Why it can be used for this purpose: L-Aspartic acid, as a safe basic amino acid, is used as an amino acid compound and nutritional support component in health foods and special dietary foods (FDA approved as a nutritional supplement). It participates in ammonia metabolism and energy metabolism support and is a commonly used raw material in amino acid-based health foods.
Application areas: Livestock and poultry feed and pet food processing.
Corresponding products: amino acid balance components for feed, amino acid additives for pet food, amino acid supplements for aquatic feed, amino acid raw materials for premixed feed, nutritional fortifiers for pet snacks, amino acid components for specialty feeds, etc.
Why it can be used for this purpose: Aspartic acid, as a non-essential amino acid, participates in the urea cycle and amino acid metabolism in animals. In feed and pet food, it is used as an amino acid balancing and nutritional supplement component to improve feed protein utilization. The purity and safety of food-grade aspartic acid can meet the raw material requirements of feed and pet food.
L-Aspartic acid (C4H7NO4, CAS 56-84-8, FEMA 3656) is a multifunctional food amino acid that can be used in a wide range of applications, from aspartame in sugar-free cola to a spoonful of umami flavoring powder, and from amino acid supplements to sports electrolytes. Leveraging its five properties of sweetness synergy, umami enhancement, nutritional participation, energy metabolism, and electrolyte carrier, it has mature applications in six major sectors: aspartame synthesis raw materials, flavor enhancers and taste agents, nutritional fortifiers and amino acid dietary supplements, sports nutrition and electrolyte supplements, health foods and special dietary food ingredients, and amino acid additives for feed and pet food. Aspartame raw materials are its primary focus (aspartame is derived from aspartic acid and phenylalanine, as documented in Wikipedia), flavor enhancement and nutritional supplementation are two traditional applications, and sports nutrition (potassium magnesium aspartate) is a unique growth area. Food-grade products are produced by fumarate enzymatic or fermentation methods. They are white crystalline powders, slightly soluble in water, with a melting point of approximately 270°C (decomposes), a specific rotation of approximately +25°, and an isoelectric point of approximately 2.77. They comply with FDA 21 CFR 172.320 (flavor enhancers/nutritional supplements) and FEMA 3656 requirements and are widely used in sugar-free foods, condiments, and nutritional foods.
