Information about Acesulfame

Acesulfame is a food additive with the appearance of white crystalline powder, an organic synthetic salt with a taste similar to sugar cane, easily soluble in water and slightly soluble in alcohol. Moreover, Acesulfame is chemically stable and not easy to decompose and fail; it does not participate in body metabolism and does not provide energy; it is sweet and cheap; it is not cariogenic; it has good stability to heat and acid, and it is the fourth generation of synthetic sweetener in the world at present. It can produce a strong synergistic effect when mixed with other sweeteners and can increase the sweetness by 20%~40% in general concentration.

Here is the content list:

• A brief history of Acesulfame research

• The role of Acesulfame

• Applications of Acesulfame

A brief history of Acesulfame research

Acesulfame was invented by Karlclauss in Germany in 1967, and its common name (Acesulfame) was established by the World Health Organization in 1978, and it was allowed to be used as a low-calorie sweetener. In addition, the safety of Acesulfame is so high that the Joint FAO/WHO Expert Committee on Food Additives agreed that Acesulfame should be used as a Class A food additive and recommended an average daily intake of 0-15 mg/kg. In 1988, the U.S. Food and Drug Administration approved the use of Acesulfame in food and set a daily intake of 0-15 mg/kg. Acesulfame has a pure and intense sweetness, superior to sucrose, with a long duration of sweetness, and a significant synergistic effect when used in combination with aspartame 1:1, and is considered one of the most promising sweeteners because of its uncomplicated production process and low price.

The role of Acesulfame

Acesulfame is a common additive in food products and is mostly used in food products to replace the more costly sucrose. However, it is not a sugar, but a chemical, so Acesulfame has good stability, melts quickly in water, and can be used to sweeten foods, as well as in the pharmaceutical and cosmetic industries. In the food industry, it can be used in the production of sweetened goods such as ice cream or meal kits, and it can also be used in lactic acid bacteria or carbonated beverages, where it acts as a sweetener. Moreover, Acesulfame is less harmful and is not retained in the body, it is eliminated through urine, therefore, it is a sugar substitute for people with diabetes and weight loss, and is safe for human consumption in moderation.

Applications of Acesulfame

Acesulfame as a non-nutritive sweetener, in the general pH range for food and beverage its concentration is unchanged, can be mixed with other sweeteners, especially with aspartame and cyclohexyl sulfamate mixed with better results, can be widely used in solid drinks, sauces, preserves, gummi sugar, table sweeteners of various foods. The product has a strong sweet taste, about 200 times sweeter than sucrose, and the taste presentation is similar to saccharin, with a bitter taste at high concentrations. Acesulfame can also be used in ready-to-eat flavored foods with milk as the main ingredient or its pre-made products (only dairy-based dessert cans), frozen beverages (except edible ice), canned fruits, jams, preserves, pickled vegetables, processed edible mushrooms, and algae, canned mixed grains, black sesame paste, canned cereal desserts, baked goods, beverages (except packaged drinking water), jellies, table sweeteners condiments, soy sauce, candy, gum-based candy, etc., the application range is more extensive.

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