Acesulfame
[CAS# 33665-90-6]

Identification

• Classification: Food additive >> Sweetener
• Name: Acesulfame
• Synonyms: 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide; 6-Methyl-3,4-dihydro-1,2,3-oxathiazin-4-one 2,2-dioxide
• Molecular Formula: C₄H₅NO₄S
• Molecular Weight: 163.15
• CAS Registry Number: 33665-90-6
• EC Number: 251-622-6
• SMILES: CC1=CC(=O)NS(=O)(=O)O1

Properties

• Density: 1.83
• Melting point: 123-123.5 ºC
• Water solubility: 270 g/L at 20 ºC

Safety Data

• Hazard Symbols: GHS07 Warning
• Hazard Statements: H315-H319-H335
• Precautionary Statements: P261-P264-P264+P265-P271-P280-P302+P352-P304+P340-P305+P351+P338-P319-P321-P332+P317-P337+P317-P362+P364-P403+P233-P405-P501

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Eye irritation	Eye Irrit.	2A	H319
Specific target organ toxicity - single exposure	STOT SE	3	H335
Skin irritation	Skin Irrit.	2	H315

Discovory and Applicatios

Acesulfame (also known as Acesulfame K or Ace-K) was discovered accidentally in 1967 by chemist Karl Clauss at Hoechst AG (now part of Celanese). Clauss, while working on new chemical compounds, inadvertently tasted a substance that was intensely sweet. This led to the identification and development of Acesulfame K as a non-nutritive sweetener. Approved for use in the European Union in 1983 and by the U.S. FDA in 1988, Acesulfame K has gained popularity for its ability to provide sweetness without calories. Acesulfame K is a white, crystalline powder that is highly soluble in water. It is approximately 200 times sweeter than sucrose (table sugar), and its sweetness profile is clean and similar to that of sugar. One of the distinguishing features of Acesulfame K is its stability under heat and acidic conditions, making it suitable for use in a variety of food processing applications.

Acesulfame K is used as a sweetener in numerous products, including diet sodas, sugar-free chewing gums, baked goods, and desserts. Its intense sweetness allows for lower usage levels, reducing the overall caloric content of products. Often used in combination with other sweeteners like aspartame or sucralose, Acesulfame K can mask the aftertaste of other sweeteners and enhance overall flavor profiles.

Acesulfame K is used in pharmaceuticals, including chewable tablets and liquid medications, to provide a palatable taste without adding calories or affecting blood sugar levels. This is especially beneficial for diabetic patients or those on calorie-restricted diets. Its stability and non-cariogenic properties make it an ideal sweetener in oral care products like toothpaste and mouthwash.

Acesulfame K is used in cosmetics, including lip balms and flavored cosmetics, to provide a pleasant taste. Its stability ensures that the sweet taste is maintained throughout the product�s shelf life.

Acesulfame K is also used in dietary supplements and sports nutrition products to enhance sweetness without contributing to the calorie content, making it appealing to fitness enthusiasts and those managing their weight.

One of the primary advantages of Acesulfame K is that it provides sweetness without adding calories, making it an effective tool for weight management and reducing sugar intake.

Its stability at high temperatures makes Acesulfame K suitable for cooking and baking, unlike some other artificial sweeteners that may degrade or lose sweetness when heated.

Acesulfame K does not degrade over time, ensuring that products maintain their sweetness and taste even during extended storage periods.

Acesulfame K has been extensively studied for safety. Regulatory agencies worldwide, including the U.S. FDA, the European Food Safety Authority (EFSA), and the Joint FAO/WHO Expert Committee on Food Additives (JECFA), have deemed it safe for consumption. The acceptable daily intake (ADI) for Acesulfame K is set at 15 mg/kg body weight, ensuring its safety in the amounts typically used in food and beverages.

References

2003. Acesulfame potassium. Pharmaceutical Substances.
URL: https://pharmaceutical-substances.thieme.com/ps/search-results?docUri=KD-01-0012