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Thermal behavior of Aspartame by sample observation STA

TA-1037: Thermal behavior of Aspartame by sample observation STA



Simultaneous thermal analysis (STA) is a hyphenated technique composed of thermogravimetry (TG) and differential thermal analysis (DTA). TG is a method in thermal analysis that evaluates the mass changes as the material is heated or cooled while the DTA monitors the temperature difference between the sample and the reference which are revealed as endothermic or exothermic reaction. Recently, sample observation in thermal analysis measurement has increasingly becoming significant in STA and DSC measurements, providing a more detailed assumption. Using this function, we can elucidate the thermal behavior and confirm the visual changes in shape and color that occur in a sample during a reaction. Here, we evaluate aspartame with sample observation STA. Aspartame is used in chewable tablets and sugar-free liquids in pharmaceutical industry replacing sugar.

Thermal analysis products from Rigaku

TG-DTA is a hyphenated technology generally referred to as simultaneous thermal analysis (STA).



DSC is a thermal analysis technique that quantifies the amount of energy in a reaction.

Quantifies the energy changes in reactions such as melting, transition, crystallization and glass transition temperature.

DSC8271 is a high-temperature type DSC with a maximum temperature of 1,500°C.

TMA is the measurement of a change in dimension or mechanical property of the sample while it is subjected to a controlled temperature program.


The compact humidity generator (HUM-1) is connected to the TG-DTA for measurements under constant relative humidity water vapor atmosphere.


TMA/HUM measures change in dimension or mechanical property of a sample while subjected to a temperature regime under water vapor atmosphere with a constant relative humidity.

In TG-FTIR, gases evolved by volatilization or thermal decomposition are qualitatively analyzed, which allows you to track changes in the generated amount along with the temperature change.