Neotame is produced through a reaction between aspartame and 3,3-dimethylbutyraldehyde under hydrogen pressure using methanol as a solvent, palladium/carbon as a catalyst, and diatomaceous earth as a filtering aid. Neotame has a white, crystalline powder appearance and is sparingly soluble in water but very soluble in alcohol. It is heat stable up to 100°C and has a sweetness 6000 times that of table sugar, making it the sweetest artificial sweetener.

1. How is Neotame made？
Generally, neotame is produced by the reaction between aspartame and 3,3-
dimethylbutyraldehyde under hydrogen pressure. Other raw materials involved in the
reactions are methanol (solvent), palladium/carbon (catalyst), and diatomaceous earth (food
grade may be used as a filtering aid). (1)
Here is the synthesis reaction:
neotame manufacturing process
Specification
Other names N-(N-(3,3-Dimethylbutyl)-L-alpha-aspartyl)-L-phenylalanine 1-methyl
ester
CAS number 165450-17-9
Chemical formula C20H30N2O5
Molecular Weight 378.47
Properties
Appearance
A white, crystalline powder or granular with a clean, sweet taste.
Structure
neotame chemical structure
Its name comes from its molecular structure, a 6-carbon neohexyl group attached to the
amine nitrogen of aspartame.
Solubility
Sparingly soluble in water (solubility in water, 12.6g/L at 25℃, aspartame is 10g/L) and very
soluble in alcohol.
Stable than aspartame
Heat stable in 100℃, and can be used at high temperatures for cooking and baking while
aspartame cannot. This advantage also enables it to be used in the process of pasteurization
and high temperature sterilization, but it would be decomposed if exposed for a long time at
120℃.
Sweetness
It is the sweetest among the category of artificial sweeteners. The following are the sweetness
comparison among artificial sweeteners:

2. Table sugar 1 (as the base)
Sodium cyclamate 50
Aspartame 200
Acesulfame k 200
Sodium saccharin 300
Sucralose 600
Neotame 6000
Tastes and aftertaste
Taste like sugar, without a bitter, or metallic aftertaste, making it the optimal sugar
replacement to use in food and drink products.