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04054

Supelco

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:
55589-62-3
Molecular Weight:
201.24
Beilstein:
3637857
EC Number:
259-715-3
MDL number:
MFCD00043833
UNSPSC Code:
12164500
PubChem Substance ID:
329747862
NACRES:
NA.21

grade

for food analysis

Quality Level

100

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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Sigma-Aldrich

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Sodium Cyclamate analytical standard

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47827

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Sucralose analytical standard

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90984

Sucralose

Sodium Saccharin analytical standard

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47839

Sodium Saccharin

Saccharin ≥98%

Sigma-Aldrich

109185

Saccharin

Neotame analytical standard

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49777

Neotame

Sodium N-cyclohexylsulfamate ≥99.0% (T)

Sigma-Aldrich

71440

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USP

USP

1043750

Aspartame Acesulfame

Saccharin Pharmaceutical Secondary Standard; Certified Reference Material

Supelco

PHR1341

Saccharin

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).
In search of a role for carbonation: is this a good or bad taste?
Catia Sternini
Gastroenterology, 145(3), 500-503 (2013-07-31)
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
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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