Acesulfame K Essence Acesulfame Food Grade Sweeteners Acesulfame k Powder

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Product details

Acesulfame-K Usage and Synthesis.

Acesulfame has the characteristics of high sweetness, its sweetness is about 200 times that of sucrose (3% solution); no odour, no hygroscopicity, high water solubility, good stability to heat and acid; used in food processing will not cause microbial fermentation; safe to use, no poisonous side effects; does not participate in the metabolism, can control the intake of calories, especially suitable for obese people and patients with blood pressure; does not increase the value of human body's blood glucose, especially for diabetic patients.

Uses and functions of Acesulfame-K.

For beverages, food, health products, etc.

The product has a strong sweetness, which is about 130 times sweeter than sucrose, and the flavouring properties are similar to those of saccharin. It has bitter taste in high concentration. Not hygroscopic, stable at room temperature, and sugar alcohols, sucrose and other good mixability. As a non-nutritive sweetener, it can be widely used in various foods.

According to China's GB2760-90 regulations, can be used for liquid, solid beverages, ice cream, pastries, jams, sauces, candied fruits, gummies, sweeteners for the table, the maximum use of 0.3g/kg.

Characteristic of Acesulfame-K.

Colourless to white crystalline powder; odourless, with strong sweetness, about 150 times sweeter than sucrose, similar to saccharin in taste. Bitter taste in high concentration. With sugar alcohols, sucrose and other good mixing, and stable.

Melting point of about 225 ℃, maximum absorption spectrum 227nm, density 1.83g/cm3 (bulk density 1.1 ~ 1.3kg/dm3). Non-hygroscopic, stable at room temperature. Easily soluble in water (30g/100ml, 20℃), slightly soluble in organic solvents such as ethanol.

Product method of Bulk Acesulfame-K.

Processed from fluorosulfonyl isocyanate or chlorosulfonyl isocyanate with a variety of active methylene compounds including α-unsubstituted ketones, β-diketones, β-keto acids and β-keto esters.

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