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Merck
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Documentos

04054

Supelco

Acesulfame K

for food analysis, ≥99.0%

Sinónimos:

6-Methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide potassium salt

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About This Item

Fórmula empírica (notación de Hill):
C4H4KNO4S
Número de CAS:
55589-62-3
Peso molecular:
201.24
Beilstein:
3637857
Número CE:
259-715-3
Número MDL:
MFCD00043833
Código UNSPSC:
12164500
ID de la sustancia en PubChem:
329747862
NACRES:
NA.21

grado

for food analysis

Nivel de calidad

100

Análisis

≥99.0% (HPLC)
≥99.0%

dulzor

200 × sucrose

aplicaciones

food and beverages

cadena SMILES

[K+].CC1=CC(=O)[N-]S(=O)(=O)O1

InChI

1S/C4H5NO4S.K/c1-3-2-4(6)5-10(7,8)9-3;/h2H,1H3,(H,5,6);/q;+1/p-1

Clave InChI

WBZFUFAFFUEMEI-UHFFFAOYSA-M

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Acciones bioquímicas o fisiológicas

′New generation′, heat-stable sweetener that has not been suspected to cause cancer nor be genotoxic. Allelic variation of the Tas1r3 gene affects behavioral taste responses to this molecule, suggesting that it is a T1R3 receptor ligand.

Código de clase de almacenamiento

11 - Combustible Solids

Clase de riesgo para el agua (WGK)

WGK 1

Equipo de protección personal

Eyeshields, Gloves, type N95 (US)

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Certificados de análisis (COA)

Lot/Batch Number
BCCJ1875
BCCF4723
BCCB9447
BCBX0318
BCBT5708

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Wei-Li Li et al.
Journal of molecular neuroscience : MN, 51(1), 225-236 (2013-04-23)
The sweet taste is of immense interest to scientists and has been intensively studied during the last two decades. However, the sweet preference modification and the related mechanisms are still unclear. In this study, we try to establish a mice
Mi-Sun Ha et al.
International journal of food sciences and nutrition, 64(6), 715-723 (2013-05-02)
Using a stepwise assessment of the exposure of Korean consumers to acesulfame K and sucralose, theoretical maximum daily intakes of the sweeteners were calculated using the Budget screening method, which resulted in values greater than the acceptable daily intakes (ADIs).
Francesco Di Salle et al.
Gastroenterology, 145(3), 537-539 (2013-05-30)
Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The
In search of a role for carbonation: is this a good or bad taste?
Catia Sternini
Gastroenterology, 145(3), 500-503 (2013-07-31)
Hao Jin et al.
Cell, 184(1), 257-271 (2021-01-09)
Hardwired circuits encoding innate responses have emerged as an essential feature of the mammalian brain. Sweet and bitter evoke opposing predetermined behaviors. Sweet drives appetitive responses and consumption of energy-rich food sources, whereas bitter prevents ingestion of toxic chemicals. Here
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