Calorie-free sweetener, discovered in 1967

Relative sweetness:
130 – 200 times sweeter than sugar.Metabolism:It is not absorbed by the body and is excreted unchanged by the kidneys.
Features:Replacing sugar with acesulfame K in food and beverages can significantly reduce their caloric content. Gives a quick sensation of sweetness in the mouth. It has a long shelf life and high stability in the preparation and processing of food products. It is thermally stable, therefore it is suitable for cooking and baking. Does not contribute to the formation of caries. It is shown to people suffering from diabetes mellitus. In combination with other intense sweeteners, it gives a good synergistic effect (especially in combination with aspartame).

- carbonated and non
-carbonated drinks
- fruit syrups
- "dry" drinks
- hot drinks
- table sweeteners
- dairy products
- ice cream
- dessert, gelatins
- canned fruit, jelly
- baking and confectionery products
- chewing gum
- marinades
- toothpaste
- pharmaceuticals.

As a result of numerous experiments and studies of this product, no harmful effects on the body have been detected.

Acesulfame-K is approved in nearly 50 countries, including USA, UK, France, Belgium, Holland, Germany, Switzerland, Italy, Austria, Denmark, Sweden, Norway, Australia and Russia. Further approval of acesulfame is also expected in other countries.

Acesulfame K is approved by the Joint Expert Commission on Food Additives (JECFA) The World Health Organization (WHO).

Permissible daily dose:
The permissible daily intake dose (ADI) for acesulfame K was set at 15 mg per kg of body weight (JECFA). This ADI norm has also been approved and adopted by the Ministry of Health of the Russian Federation.


E-code E 950
Application beverage production, confectionery industry, production of fast food, dairy industry, dietary products, pharmaceutical industry, fat and oil industry, sports nutrition, table sweeteners
Sweetness coefficient 130-200

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