Characteristics of acesulfame K

Acesulfame K is a white, non-hygroscopic crystalline; at room temperature solubility (270 g/l) in water, poor in organic solvent, but increases in solvent water mixtures. Acesulfame K can be stored for many years in solid form without visible or analytical detectable changes.

It has no sharp melting point, but decomposes at about 225 degree C. Acesulfame K is extremely stable in the solid state and even in the low pH environment of soft drinks.

In aqueous media, acesulfame K is distinguished by very good stability. After several months of storage at room temperature, virtually no change in acesulfame K concentration was found in the pH range common for beverages.

Acesulfame K is similar on structure to saccharin, but about half as sweet. Acesulfame K is stable under heating conditions used in the processing of foods. Pasteurization or ultra temperature (UHT) treatment used for dairy products does not result in any loss of acesulfame K.

Acesulfame K is not metabolized by the body. It is absorbed by the intestinal tract and quickly and completely executed. Because acesulfame K is excreted completely unmetabolized, it does not have any caloric value.
Characteristics of acesulfame K

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Application of Acesulfame K in soft drink

Acesulfame K is the generic name for the potassium salt of 6-methyl-1, 2, 3-oxathiazine-4 (3H)-one-2,2, dioxide.

Acesulfame K was first approved for limited use by FDA in July 1988 and then additionally approved for use in beverages in 1998.

The relative of sweetness of acesulfame K varies from 100 to 200, depending on concentration and application.

Acesulfame is suitable for low calorie and diet beverages because of its good stability in aqueous solution even at low pH typical of diet soft drinks.

The maximum use level in soft drinks within European Union is 350 mg/l and therefore, it must be combined with other sweeteners to reach a sweetness level of 10° Brix equivalent.

If used by itself, acesulfame K can impart sweetness comparable to 8%-10% sucrose, but mixtures of acesulfame K with other intense sweeteners are more predominantly used of the sucrose-like taste these blends provide.

PepsiCo was the first soft drink company to use acesulfame K in their new PepsiONE soda, but it is now used in many brands of sodas, fruit drinks, and nutraceutical beverages in the United States.
Application of Acesulfame K in soft drink

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Acesulfame K

Acesulfame K
Acesulfame K is the generic name for the potassium salt of 6 methyl-1,2,3-oxathiazine-4(3H)-one-2.2.disoxide; it is a derivative of acetoacetic acid and was discovered by the German company in 1967.

In 1967 the Hoechst researcher Karl ClauB was conducting a research program aimed at the evaluation of substance which had found only limited interest until then.

When he reacted butyne and fluorosulfonyl isocyanate, he noticed taste originating from his finger, which was not caused by any known sweet substance.

Again, as was the case with other important sweeteners, the discovery of the sweetness was made accidently.

Properties
Acesulfame K is a white, non-hygroscopic crystalline; at room temperature solubility (270 g/l) in water, poor in organic solvent, but increases in solvent water mixtures.

It has no sharp melting point, but decomposes at about 225 degree C.

Acesulfame K is extremely stable in the solid state and even in the low pH environment of soft drinks.

Acesulfame K is similar on structure to saccharin, but about half as sweet.

Acesulfame K is not metabolized by the body. It is absorbed by the intestinal tract and quickly and completely executed.

Application in soft drinks: sensory
As with all intense sweeteners, sweetness potency of acesulfame K relative to sucrose decreases with increasing concentration and varies with the medium in which the sweetener is being tested and the method used for quantifying sweetness.

The taste profile of acesulfame K is generally considered to be superior to saccharin.

It has a rapid onset time but the sweetness quality is marred by a bitter astringent aftertaste that is particularly noticeable at higher concentrations.

Sweetness quality can be greatly improved by combining with other intense and bulk sweetness.

High levels of synergisms (30% and above) occur with aspartame and to a lesser extent with cyclamate, glucose, fructose and sucrose.
Acesulfame K

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