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Acesulfame K

History discovered in 1967 by Clauss and Jensen
Synthesis belongs to the dihydrooxathiazinondioxide sweetener group. It is either made of acetoacetic acid derivatives or else these occur during its production as intermediate products.
Sensoric feetures / sweetening power rapidly perceptible sweetness
approximately 200 times sweeter than sugar
physiological is not converted in the body and is excreted unchanged by the kidneys
toothfriendly and suitable for diabetics
technical colourless crystals or white, crystalline powder
outstanding technical sweetener
very thermostable and therefore suitable for baking and cooking
storage-stable / good shelf-life
enhances and intensifies flavours
best synergy results with Aspartame and Cyclamate
at high doses, Ace K has a slight aftertaste
ADI-value15 mg per kg of body weight
Fields of applicationtable-top sweeteners (tablets, spoon-for-spoon powders and liquid sweeteners)
water- and milk-based drinks
puddings, desserts
ice cream and frozen desserts
sweets, chocolate
muesli, cornflakes, cereals
chewing gum
jams, marmalades
canned preserves and pickled vegetables
marinades, sauces, delicacies
toothpaste, mouthwash

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