FAQ about acesulfame potassium

what is the difference between acesulfame K food grade and Aspartame?

    Unlike aspartame, acesulfame K is stable under heat, even under moderately acidic or basic conditions, allowing it to be used as a food additive in baking, or in products that require a long shelf life. Although acesulfame potassium has a stable shelf life, it can eventually degrade to acetoacetate, which is toxic in high doses. In carbonated drinks, it is almost always used in conjunction with another sweetener, such as aspartame or sucralose. It is also used as a sweetener in protein shakes and pharmaceutical products, especially chewable and liquid medications, where it can make the active ingredients more palatable.

 Application of Acesulfame potassium food grade

     Acesulfame K is 200 times sweeter than sucrose (common sugar), as sweet as aspartame, about two-thirds as sweet as saccharin, and one-third as sweet as sucralose. Like saccharin, it has a slightly bitter aftertaste, especially at high concentrations. Kraft Foods patented the use of sodium ferulate to mask acesulfame's aftertaste. Acesulfame K is often blended with other sweeteners (usually sucralose or aspartame). These blends are reputed to give a more sucrose-like taste whereby each sweetener masks the other's aftertaste or exhibits a synergistic effect by which the blend is sweeter than its components. Acesulfame potassium has a smaller particle size than sucrose, allowing for its mixtures with other sweeteners to be more uniform.

What's the side effect of Acesulfame potassium food grade?

    Unlike aspartame, acesulfame potassium is thermally stable, even in weak acid and weak alkaline environments. Therefore, it can be used for baking and food that is placed in the baking window for a long time. However, the degradation product 3-carbonyl butyramide (acetoacetamide) under long-term high temperature is weakly toxic