04054
Acesulfame K
for food analysis, ≥99.0%
Synonym(s):
6-Methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide potassium salt
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About This Item
Empirical Formula (Hill Notation):
C4H4KNO4S
CAS Number:
Molecular Weight:
201.24
Beilstein:
3637857
EC Number:
MDL number:
UNSPSC Code:
12164500
PubChem Substance ID:
NACRES:
NA.21
Recommended Products
grade
for food analysis
Quality Level
Assay
≥99.0% (HPLC)
≥99.0%
sweetness
200 × sucrose
application(s)
food and beverages
SMILES string
[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
InChI key
WBZFUFAFFUEMEI-UHFFFAOYSA-M
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Biochem/physiol Actions
′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.
Storage Class Code
11 - Combustible Solids
WGK
WGK 1
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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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).
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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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Journal of the science of food and agriculture, 93(13), 3304-3311 (2013-04-16)
Different ratios of combined sweeteners were modified to produce an acceptable reduced-calorie carrot juice. Various hydrocolloids were investigated to improve juice cloud stability. Changes in juice quality attributes were analysed. A combination of the sweeteners aspartame (ASP), acesulfame potassium (ACE)
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