Amino Acids & Peptides
REACH
L-aspartic acid
CAS Number
56-84-8
EC Number
200-291-6
FEMA Number
FEMA 3656
What is L-aspartic acid?
L-Aspartic acid (CAS 56-84-8), also known as L-Aspartate, is a naturally occurring amino acid sourced through fermentation.
Where is L-aspartic acid used?
- Food and beverage: precursor in aspartame synthesis
- Food: contributes to flavor profiles in protein hydrolysates
- Pharmaceuticals: mineral carrier in amino acid chelate supplements, improving magnesium bioavailability
- Personal care: moisture-retention support in skin creams and serums
- Industrial and cosmetic formulations: sequestrant for mild chelation of metal ions
- It functions as a pH buffer, chelating agent, and humectant depending on the formulation context.
Good to know: Pharmaceutical-grade supply meets USP and Ph. Eur. standards; documentation supports both food and pharma supply chains.
Commercial specifications
- Food-grade material to FCC specification
- Pharmaceutical-grade meets USP and Ph. Eur. standards
- Bulk quantities sourced from fermentation-derived production
Other Names (Synonyms)
L-Aspartate|L-Asparaginic acid|L-Asparaginate|L-Asparagic acid|L-Asparagate|L-Asp|L-Aminosuccinic acid|L-Aminosuccinate
What are the physical properties of L-aspartic acid?
Melting Point 270-271 °C
Boiling Point 245.59°C (rough estimate)
Density 1.661 g/cm³ @ Temp: 12.5 °C
Appearance White crystalline powder
Color White
Odor acid taste
Form powder
Water Solubility 5 g/L (25 ºC)
Refractive Index 1.4540 (estimate)
pH 2.5-3.5 (4g/l, H2O, 20℃)
Log P -0.67
Which trade and regulatory codes apply to L-aspartic acid?
HS Code 29224995
Storage Class 11 - Combustible Solids
WGK (Germany) 2