Acesulfame K is a calorie-free artificial sweetener, also known as Acesulfame potassium or Ace K. In the European Union it is also known under the E number (additive code) E950. Acesulfame potassium is the potassium salt of 6-methyl-1,2,3- oxathiazine-4(3H)-one 2,2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24.
Acesulfame K is 180-200 times sweeter than sucrose (table sugar), as sweet as aspartame, about half as sweet as saccharin, and one-quarter the sweetness of sucralose. Like saccharin, it has a slightly bitter aftertaste, especially at high concentrations. Alternatively, acesulfame K is often blended with other sweeteners (usually sucralose or aspartame). These blends are reputed to give a more sugar-like taste where each sweetener masks the other's aftertaste, and/or exhibit a synergistic effect wherein the blend is sweeter than its components.
Unlike aspartame, acesulfame K is stable under heat, even under moderately acidic or basic conditions, allowing it to be used in baking, or in products that require a long shelf life. In carbonated drinks it is almost always used in conjunction with another sweetener, such as aspartame or sucralose.
The United States Food and Drug Administration (USFDA) has approved acesulfame K for use as general purpose sweetening agents.
Packing: 25 kg net cartons or fibre drums.
References
- Clauß K., Jensen H. (1973). "Oxathiazinone Dioxides - A New Group of Sweetening Agents". Angewandte Chemie International Edition 12 (11): 869-876. doi:10.1002/anie.197308691.
- David J. Ager, David P. Pantaleone, Scott A. Henderson, Alan R. Katritzky, Indra Prakash, D. Eric Walters (1998). "Commercial, Synthetic Nonnutritive Sweeteners" (PDF). Angewandte Chemie International Edition 37 (13-24): 1802-1817. doi:<1802::AID-ANIE1802>3.0.CO;2-9 10.1002/(SICI)1521-3773(19980803)37:13/14<1802::AID-ANIE1802>3.0.CO;2-9.
- United States Patent 5,336,513
- Kroger M, Meister K, Kava R (April 2006). "Low-calorie Sweeteners and Other Sugar Substitutes: A Review of the Safety Issues". Comprehensive Reviews in Food Science and Food Safety 5 (2): 35–47. doi:10.1111/j.1541-4337.2006.tb00081.x.
- http://ec.europa.eu/food/fs/sc/scf/out52_en.pdf
- Wikipedia
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