Acesulfame Potassium
Sweeteners
55589-62-3
E950
C₄H₄KNO₄S
$5.62 ~ $8.43
Food
Free sample from 100g(NF)
One unit of:25kg/carton
One unit of:25kg/carton
25kg/carton
Product Info
What is Acesulfame Potassium?
Acesulfame Potassium is a non-caloric, high-intensity artificial sweetener used primarily in conjunction with other sweeteners to flavor soft drinks, baked goods, and confectioneries.
How is Acesulfame Potassium made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Synthesis & Cyclization | React sulfamic acid and diketene to form an intermediate, which is then cyclized using sulfur trioxide (SO3). | Control Point: Reaction temperature and pressure must be strictly maintained to maximize yield and prevent side reactions. The molar ratio of reactants is critical. |
| 2 | Neutralization | Neutralize the resulting Acesulfame-H acid with a potassium hydroxide (KOH) solution to form the potassium salt. | Control Point: The pH of the solution must be precisely controlled to a specific range (e.g., pH 6.5-7.5). This ensures complete conversion and stability of the final product. |
| 3 | Purification & Decolorization | Treat the crude Acesulfame Potassium solution with activated carbon. | Control Point: The amount of activated carbon and contact time are key variables. This step is crucial for removing organic impurities and ensuring the product is white and odorless. |
| 4 | Filtration | Filter the solution to remove the activated carbon and any other insoluble impurities. | Control Point: Monitor the clarity of the filtrate. Ensure filter integrity to prevent any particulate carryover into the next stage. |
| 5 | Crystallization | Cool the purified solution under controlled conditions to induce the crystallization of Acesulfame Potassium. | Control Point: The cooling rate and final temperature directly impact crystal size, purity, and yield. Slow, controlled cooling is preferred for optimal crystal formation. |
| 6 | Centrifugation | Separate the solid crystals from the mother liquor using a centrifuge. The crystals may be washed with deionized water. | Control Point: Centrifuge speed and time must be optimized to achieve a low moisture content in the wet cake while minimizing crystal breakage. |
| 7 | Drying | Dry the wet crystals in a controlled environment (e.g., fluid bed dryer) to remove residual moisture. | Control Point: Drying temperature and time are critical to prevent product degradation or discoloration. The final moisture content must be below the specification limit (typically <1.0%). |
| 8 | Sieving & Blending | Sieve the dried product to achieve the desired particle size distribution and ensure uniformity. | Control Point: Use specified mesh screens to meet customer requirements for flowability and dissolution rate. Implement foreign matter controls. |
| 9 | Final QC & Packaging | Perform final quality control analysis on the finished product and package it into sealed, food-grade containers. | Control Point: Product must be tested against all specifications (e.g., assay, heavy metals, purity). Packaging must be airtight to protect from moisture and external contamination. |
Technical Specifications
| CAS Number | 55589-62-3 |
| Chemical Formula | C₄H₄KNO₄S |
| Solubility | Soluble in water (270 g/L @20 °C); very slightly soluble in ethanol/acetone |
| Storage Conditions | Store cool, dry, sealed; avoid moisture & sunlight |
| Shelf Life | 48 Months |
Applications & Usage
Common Applications:
Beverages
baked goods
chewing gum
tabletop sweeteners
pharmaceuticals
Mechanism of action:
| Parameter | Acesulfame Potassium |
|---|---|
| Functional Category | High-Intensity Sweetener; Non-Nutritive Sweetener; Flavor Enhancer. |
| Key Ingredients | Acesulfame Potassium (Potassium salt of 6-methyl-1,2,3-oxathiazine-4(3H)-one 2,2-dioxide). |
| Mechanism of Action | Binds to the T1R2/T1R3 G-protein coupled sweet taste receptors on the tongue, triggering a conformational change. This activates intracellular signaling pathways (via the G-protein gustducin), leading to taste cell depolarization and the neural perception of intense sweetness without being metabolized for energy by the body. |
| Application Effect in Product | Provides intense, zero-calorie sweetness (approx. 200 times sweeter than sucrose). Exhibits excellent heat stability for baking and processing. Often used synergistically with other sweeteners (e.g., aspartame, sucralose) to achieve a more sugar-like profile and mask potential bitter aftertastes. Enhances and modifies flavor profiles in beverages, dairy, and confectionery. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Acesulfame Potassium | Artificial High-Intensity Sweetener | ~200x sweeter than sugar; zero-calorie; heat-stable. | Excellent heat stability for baking; synergistic with other sweeteners to improve taste and mask aftertaste. | Slight bitter or metallic aftertaste at high concentrations. | Baked goods, carbonated beverages, tabletop sweeteners, pharmaceuticals. | For applications requiring heat stability or when blending sweeteners for a more sugar-like profile. |
| Aspartame | Artificial High-Intensity Sweetener | ~200x sweeter than sugar; zero-calorie; made from amino acids. | Very clean, sugar-like taste with minimal aftertaste. | Loses sweetness when heated; not suitable for individuals with phenylketonuria (PKU). | Diet sodas, yogurt, chewing gum, cold cereals, tabletop packets. | When a clean taste is paramount in a non-heated product. |
| Sucralose | Artificial High-Intensity Sweetener | ~600x sweeter than sugar; zero-calorie; derived from sucrose. | Extremely high potency; very stable across wide pH and temperature ranges. | Can have a lingering sweetness for some; generally more expensive than Ace-K or aspartame. | Highly versatile for beverages, baking, sauces, and processed foods. | For a potent, highly stable sweetener suitable for nearly any food or beverage application. |
| Saccharin | Artificial High-Intensity Sweetener | ~300-400x sweeter than sugar; zero-calorie; heat-stable. | Very low cost; extremely long shelf life and stability. | Prominent bitter or metallic aftertaste is a major drawback. | Tabletop sweeteners, some beverages, toothpaste, canned fruit. | For maximum cost-effectiveness where its distinct aftertaste can be masked or is acceptable. |
| Stevia (Rebaudioside A) | Natural High-Intensity Sweetener | ~200-400x sweeter than sugar; zero-calorie; plant-derived. | Perceived as "natural" by consumers; zero glycemic impact. | Can have a licorice-like or bitter aftertaste; more expensive than artificial options. | "Clean label" products, beverages, yogurt, protein powders. | To meet consumer demand for a zero-calorie sweetener from a natural plant source. |
| Monk Fruit Extract | Natural High-Intensity Sweetener | ~150-250x sweeter than sugar; zero-calorie; fruit-derived. | Clean taste profile with less bitterness than stevia; appeals as a "natural" fruit extract. | Significantly more expensive and can be harder to source than other sweeteners. | Premium natural foods, dairy alternatives, beverages. | For a premium, natural, fruit-based sweetener when a very clean taste is needed and cost is not the primary concern. |
Technical Documents
Available Documentation
Spec Sheet, CoA, MSDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications