FIELD: chemistry of amino acids. SUBSTANCE: method of crystallization of L-aspartyl-L-phenylalanine methyl ester from an aqueous solutions involves cooling alpha-L-aspartyl-L-phenylalanine methyl ester solution at direct contact with ice. The obtained crystals are large, strength and exhibit good properties with respect to filtration and drying. Product is used in food industry as a sweetening agent. EFFECT: improved method of crystallization. 9 cl
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