Acesulfame K
Acesulfame K survives baking and retort where aspartame does not, so it is the high-intensity sweetener of choice in baked goods and shelf-stable beverages.
Key Specifications
| CAS number | 55589-62-3 |
|---|---|
| E number | E950 |
| Sweetness | 200x sucrose |
| Purity | ≥ 99 percent |
| Solubility | 270 g/L at 20 degrees C |
| Heat stability | Stable to 225 degrees C |
Heat stability is its main advantage
Acesulfame K survives baking and retort where aspartame does not, so it is the high-intensity sweetener of choice in baked goods and shelf-stable beverages. Its slight bitter aftertaste is the reason it is almost always blended.
Blending for a rounder profile
Blended with aspartame or sucralose at 30:70, the blend masks each component's off-note and tastes closer to sucrose than either alone. Most commercial zero-sugar beverages use a blend at exactly this level.
Typical Applications
- Zero-sugar beverages — 100-200 mg/L blended with sucralose or aspartame.
- Baked goods — Where aspartame would degrade, Ace-K holds sweetness through the oven.
Frequently Asked Questions
Why does it taste bitter alone?
The potassium salt leaves a metallic note at high concentration. Blending at 30-40 percent of total sweetener removes it.
Is it stable in acid?
Yes, stable across beverage pH and through pasteurisation.
What is the acceptable daily intake?
15 mg/kg body weight per day under JECFA; check local regulation for labelling requirements.
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