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Specifications
| Grade | FCC, EP, USP |
| Description | White, odorless, free-flowing crystalline powder having an intensively sweet taste. Approximately 200 times as sweet as sucrose (3% solution) |
| Solubility in water | Freely soluble |
| Solubility in ethanol | Slightly soluble |
| Ultraviolet absorption | 227 ± 2 nm |
| Test for potassium | Positive |
| Precipitation test | Yellow precipitate |
| Assay (Titrimetric method) | 99.0% – 101.0% |
| Loss on drying (105℃, 3h) | 1% max |
| Organic impurities (HPLC) | 20 mg/kg max |
| Impurity A (3-oxobutanamide) | 0.125% max |
| Impurity B (5-chloro-6-methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide) | 20 mg/kg max |
| Fluoride | 3 mg/kg max |
| Heavy metals | 5 mg/kg max |
| Lead | 1 mg/kg max |
| pH | 5.5 – 7.5 |
Applications
Acesulfame, also known as acesulfame potassium (often abbreviated as Ace-K), is a high-intensity, calorie-free sweetener widely used in the food, beverage, pharmaceutical, and nutraceutical industries. It is incorporated into sugar-free and low-calorie products such as soft drinks, chewing gums, baked goods, dairy products, and tabletop sweeteners. In pharmaceuticals, acesulfame is used to improve the palatability of syrups, chewable tablets, and oral formulations. The compound is also employed in combination with other sweeteners to enhance sweetness profiles, mask aftertastes, and maintain stability during cooking and storage. Its heat-stable properties make it suitable for use in baked or processed foods without degradation.
Benefits
Acesulfame offers several advantages due to its high sweetness potency, stability, and compatibility. It is approximately 200 times sweeter than sucrose, allowing for minimal usage while maintaining desirable sweetness levels. The compound is non-caloric, making it an ideal choice for sugar-restricted diets and diabetic-friendly products. Acesulfame is highly soluble in water, chemically stable under a wide range of pH and temperature conditions, and does not ferment or degrade easily, ensuring consistent performance in both liquid and solid formulations. Its ability to blend synergistically with other sweeteners enhances overall taste and product acceptability.
Conclusion
Acesulfame is a versatile, high-intensity sweetener with broad applications in food, beverages, pharmaceuticals, and nutraceuticals. Its benefits, including intense sweetness, calorie-free profile, stability, and formulation compatibility, make it an essential ingredient for low-calorie, sugar-free, and palatable products. Continued use of acesulfame supports innovation in health-conscious food and beverage development while maintaining taste quality and product safety.
