PRODUCTS

SALT of ACESULFAME

Salt of Acesulfame is an artificial sweetener used to substitute sugar in low calorie products.
Salt of Acesulfame is most commonly used in foods and soft drinks in combination with aspartame to provide a sweet flavor without metallic aftertaste.
In pharmaceuticals, Salt of Acesulfame is used to mask bitter tastes in medicines and chewable tablets.

CAS Number: 55589-62-3
EC Number: 259-715-3
Food Additive Code: E950
Molecular Formula C4H4KNO4S
Molecular Weight: 201.24 g/mol

SYNONYMS:
Acesulfame potassium, Acesulfame K, Ace-K, Potassium acesulfame, Acetosulfam potassium, Acetosulfame potassium salt, Sunett, Sweet One, E950, Otizon, 6-Methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide potassium salt, Potassium salt of acesulfame, 6-Methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide potassium salt, Acesulfame potassium salt, Potassium 6-Methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide, Acesulfamum kalicum, 6-Methyl-1,2,3-oxathiazin-4-olate 2,2-dioxide, Potassium 6-methyl-1,2,3-oxathiazin-4-olate 2,2-dioxide, Acesulfame-K, ace-K, acetosulfam, Sunett, ace K, acesulfame K, acesulfame potassium, 6-methyl-1,2,3-oxathiazin-4 -one2,2-dioxidepotassiumsalt, 6-methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide potassium salt, 6-methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide, potassium salt, 6-methyl-1,2,3-oxathiazin-4(3H)-one2,2-dioxidepotassiumsalt, 6-methyl-3H-1,2,3-oxathiazine-2,2,4-trione, potassium salt, 1,2,3-oxathiazin-4-ol, 6-methyl-, 2,2-dioxide, potassium salt (1:1), 1,2,3-oxathiazin-4(3H)-one, 6-methyl-, 2,2-dioxide, potassium salt, potassium 6-methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide, potassium 6-methyl-2,2-dioxooxathiazin-4-olate, potassium 6-methyl-4-oxo-4H-1,2,3-oxathiazin-3-ide 2,2-dioxide, potassium acesulfame, potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, potassium salt of 6-methyl-1,2,3-oxathiazine-4(3H)-one-2,2-dioxide, Potassium 6-methyl-2,2-dioxo-2H-1,2λ6,3-oxathiazin-4-olate, Acesulfame K, Ace K, Acesulfame potassium, 55589-62-3, Acesulfame K, Potassium acesulfame, Otizon, Potassium acesulfamate, Acesulfame potassium salt, Sunett d, Acesulfam-K, DTXSID1030606, E 950, INS NO.950, DTXCID9010606, INS-950, Hoe 095, E-950, NSC-760104, 1,2,3-Oxathiazin-4(3H)-one, 6-methyl-, 2,2-dioxide, potassium salt, RefChem:914951, 259-715-3, 23OV73Q5G9, potassium 6-methyl-4-oxo-4H-1,2,3-oxathiazin-3-ide 2,2-dioxide, Acesulfame (potassium), Acesulfame-K, 6-Methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide potassium salt, Acesulfame-potassium, potassium;6-methyl-2,2-dioxo-1-oxa-2lambda6-thia-3-azanidacyclohex-5-en-4-one, NCGC00090729-01, MFCD00043833, Acesulfame potassium (NF), Potassium 6-methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide, CAS-55589-62-3, E950, Acesulfamepotassium, Ace K, 761 - Sweeteners, Acesulfame potassium CRS, MLS006010910, Acesulfame potassium 1000 microg/mL in Acetonitrile, orb1310150, orb3139249, CHEMBL1351474, SCHEMBL29354137, HY-D0195R, Acesulfame K, analytical standard, MSK5101, 517 - Dilutable/Ready to drink, CHEBI:184415, Acesulfame (potassium) (Standard), HMS3264B22, HY-D0195, Tox21_111001, Tox21_202423, Tox21_303370, 516 - Carbonated Drink (degassed), AKOS016015051, AKOS025310719, CCG-213614, FA33349, NCGC00090729-02, NCGC00257361-01, NCGC00259972-01, AS-12294, DA-70485, SMR001595518, A1490, Acesulfame K, for food analysis, >=99.0%, CS-0010111, ST51037480, D08836, 6-methyl-3H-1,2,3-oxathiazine-2,2,4-trione, potassium salt, Acesulfame potassium, European Pharmacopoeia (EP) Reference Standard, Acesulfame potassium, United States Pharmacopeia (USP) Reference Standard, Potassium 6-methyl-2,2,4-trioxo-2H,4H-1,2lambda~6~,3-oxathiazin-3-ide, Acesulfame K, Pharmaceutical Secondary Standard; Certified Reference Material, Acesulfame K, 6-Methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide potassium salt

Salt of Acesulfame is an oxathiazinone dioxide.
Chemically, Salt of Acesulfame bears some structural resemblance to saccharin.
Salt of Acesulfame is sold as the potassium salt (elemental symbol K), so it often referred to as "Salt of Acesulfame-K" or "ace-K".

Salt of Acesulfame is a non-nutritive, calorie-free artificial sweetener, about 200 times sweeter than sugar.
Salt of Acesulfame is stable at high temperatures and quickly excreted by the body.
Salt of Acesulfame belongs to the sulfamate family of sweeteners.

The molecule of Salt of Acesulfame contains sulfur, oxygen, nitrogen, and potassium atoms arranged in a cyclic structure.
Salt of Acesulfame demonstrates excellent compatibility with many food ingredients and maintains sweetness in acidic beverages such as sodas and fruit drinks.
Because Salt of Acesulfame is excreted largely unchanged, environmental monitoring studies have sometimes used it as a marker for wastewater contamination and human activity tracking in aquatic systems.

Commercial production of Salt of Acesulfame typically involves synthesis from acetoacetic acid derivatives and sulfamic acid intermediates.
Salt of Acesulfame exhibits very high sweetness potency with rapid onset but can show a slightly bitter or metallic aftertaste at elevated concentrations.
Therefore, formulation scientists often combine Salt of Acesulfame with complementary sweeteners.

Salt of Acesulfame, commonly known as Acesulfame K or Ace-K, is a calorie-free artificial sweetener widely used in the food, beverage, pharmaceutical, and personal care industries.
Salt of Acesulfame is approximately 180–200 times sweeter than sucrose (table sugar).
Salt of Acesulfame is valued because it is highly stable under heat and acidic conditions, making it suitable for baking, cooking, and long shelf-life products.

Salt of Acesulfame is frequently blended with other sweeteners such as sucralose or aspartame to improve sweetness profiles and reduce bitter aftertaste.
Salt of Acesulfame potassium, also known as Salt of Acesulfame K or Ace K, is a calorie-free sugar substitute (artificial sweetener).
Salt of Acesulfame is known under the E number E950.

Salt of Acesulfame potassium, also known as Salt of Acesulfame K or Ace K, is a calorie-free sugar substitute (artificial sweetener).
In the European Union, Salt of Acesulfame is known under the E number E950.
In chemical structure, Salt of Acesulfame potassium is the potassium salt of 6-methyl-1,2,3-oxathiazine-4(3H)-one 2,2-dioxide.

Salt of Acesulfame is a white crystalline powder with molecular formula C4H4KNO4S.
Salt of Acesulfame K is 200 times sweeter than sucrose, as sweet as aspartame.
Like saccharin, Salt of Acesulfame has a slightly bitter aftertaste, especially at high concentrations.

Salt of Acesulfame is often blended with other sweeteners.
Unlike aspartame, Salt of Acesulfame is stable under heat, even under moderately acidic or basic conditions, allowing it to be used as a food additive in baking, or in products that require a long shelf life.
Salt of Acesulfame is mainly available as a potassium salt.

Calcium and sodium Salt of Acesulfame can be produced but are not as sweet.
Commercially available Salt of Acesulfame K is found as a white crystalline powder, stable at room temperature.
Salt of Acesulfame is a sulfamate ester that is 1,2,3-oxathiazin-4(3H)-one 2,2-dioxide substituted by a methyl group at position 6.

Salt of Acesulfame has a role as a xenobiotic, a sweetening agent and an environmental contaminant.
Salt of Acesulfame is an organic heteromonocyclic compound, an organonitrogen heterocyclic compound, an oxacycle and a sulfamate ester.
Salt of Acesulfame is a non-caloric sweetener used as a sugar alternative that is not metabolized by humans.
Excreted Salt of Acesulfame has been found in wastewater and is considered a pollutant.

Salt of Acesulfame (Ace-K, E950) is a calorie-free, artificial sweetener roughly 200 times sweeter than sugar.
Discovered in 1967, Salt of Acesulfame is highly stable under heat, making it suitable for baking and diet beverages.
Salt of Acesulfame is widely approved as safe in moderation by authorities like the FDA and EFSA, often used alongside other sweeteners to mask a slight bitter aftertaste.

Salt of Acesulfame (UK: /æsɪˈsʌlfeɪm/, US: /ˌeɪsiːˈsʌlfeɪm/ AY-see-SUL-faym or /ˌæsəˈsʌlfeɪm/), also known as acesulfame potassium or Ace K, is a synthetic calorie-free sugar substitute (artificial sweetener) often marketed under the trade names Sunett and Sweet One.
In the European Union, Salt of Acesulfame is known under the E number (additive code) E950.

Salt of Acesulfame was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG (now Nutrinova).
Salt of Acesulfame is the potassium salt of 6-methyl-1,2,3-oxathiazine-4(3H)-one 2,2-dioxide.
Salt of Acesulfame is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.

Other names for Salt of Acesulfame are potassium acesulfamate, potassium salt of 6-methyl-1,2,3-oxothiazin-4(3H)-one-2,3-dioxide, and potassium 6-methyl-1,2,3-oxathiazine-4(3H)-one-3-ate-2,2-dioxide.
Salt of Acesulfame, also known as Ace-K or Salt of Acesulfame, is a synthetic non-nutritive sweetener that is approximately 200 times sweeter than table sugar (sucrose).
First discovered in 1967 by German researchers, Salt of Acesulfame quickly gained popularity due to its zero-calorie nature, stability in various conditions, and wide applicability across industries.

Unlike natural sweeteners, Salt of Acesulfame does not break down during cooking or processing, making it ideal for high-temperature applications like baked goods and pharmaceuticals.
Salt of Acesulfame has been rigorously tested and approved for use in more than 100 countries, including by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), and World Health Organization (WHO).

For scientific researchers and industry professionals, Salt of Acesulfame offers more than just sweetness—it provides a model compound for studying synthetic taste enhancers, metabolic resistance, and formulation behavior in both food and pharmaceutical research contexts.
Salt of Acesulfame is a sulfuric acid derivative.

Salt of Acesulfame is a synthetic sweetener belonging to the oxathiazinone dioxide class.
Salt of Acesulfame was discovered in the late 20th century and approved for use in many countries as a sugar substitute.
Salt of Acesulfame is non-metabolized by the human body, meaning it provides no calories.

Due to its high sweetness intensity and stability under heat and varying pH conditions, Salt of Acesulfame is widely used in processed foods and beverages.
Salt of Acesulfame is a common artificial sweetener.
Salt of Acesulfame — also known as acesulfame potassium, or ace K — is an artificial sweetener.

In Europe, people may refer to Salt of Acesulfame as E950.
Manufacturers sell Salt of Acesulfame under the brand names Sweet One and Sunett.
Salt of Acesulfame is around 200 times sweeter than sugar.

Salt of Acesulfame stimulates the sweet-taste receptors on the tongue, so a person can enjoy the taste of sweetness without consuming sugar.
Manufacturers may blend Salt of Acesulfame with other sweeteners such as aspartame and sucralose to mask the bitter aftertaste it can have on its own.
The body may not fully break down or store artificial sweeteners as Salt of Acesulfame does with other food.

Instead, the body absorbs Salt of Acesulfame and then passes it, unchanged, through urine.
Salt of Acesulfame (Sunett, Sweet One, TwinSweet) is a non-nutritive sweetener that is 200 times more sweet than sugar but has zero caloric content.
The US Food and Drug Administration (FDA) classifies six non-nutritive sweeteners (NNS) as food additives, including saccharin, aspartame, Salt of Acesulfame, sucralose, neotame, advantame, stevia glycosides, and luo han guo fruit (monk fruit) extracts.

Consumers may choose these products to lower the risk of tooth decay, manage or help lose weight, or use in the management of diabetes.
Salt of Acesulfame is approved by the FDA as a sweetener and flavor enhancer in foods generally (except in meat and poultry).
It may be found listed on food labels as acesulfame potassium, Salt of Acesulfame, or Ace-K.

Salt of Acesulfame may also be added to other non-nutritive sweeteners to extend the sweetness profile and help lower any aftertaste.
In the US, non-nutritive sweeteners, with the exception of saccharin, are not required to be listed on food or drink labels unless a threshold amount per serving is reached.
Salt of Acesulfame has an acceptable daily intake (ADI) for use in food products of 15 mg/kg of body weight per day, which is equal to about 23 tabletop packets of sweetener (for a 60 kg [132 pound] person), according to the FDA.

Salt of Acesulfame is a no-calorie sweetener that is used in foods and beverages to provide sweetness without the added calories contained in sugars.
While some types of sweeteners are considered no-calorie (e.g., Salt of Acesulfame, monk fruit sweeteners, stevia sweeteners and sucralose) and others are low-calorie (e.g., aspartame), this category of ingredients is often collectively referred to as artificial sweeteners, high-intensity sweeteners, low-calorie sweeteners, low- and no-calorie sweeteners, nonnutritive sweeteners or sugar substitutes.

Originally developed by German researchers in 1967, Salt of Acesulfame was first approved for use in Europe in 1983.
Five years later, in 1988, Salt of Acesulfame was approved in the U.S.
Today, Salt of Acesulfame is often used in combination with other low- and no-calorie sweeteners, such as aspartame and sucralose, to provide a more sugar-like taste than Salt of Acesulfame provides on its own.

Like other low- and no-calorie sweeteners, Salt of Acesulfame is intensely sweet.
Salt of Acesulfame is about 200 times sweeter than sucrose (table sugar), so only small amounts are used to match the sweetness provided by sugar.
Salt of Acesulfame retains its sweetness at a wide range of temperatures and in many food-processing conditions, which allows it to be used as an ingredient in a variety of food products, including baked goods, beverages, candies, chocolates, dairy products, desserts, and more.

Salt of Acesulfame (Ace-K) is a zero-calorie sweetener that is 200 times sweeter than sugar and has a fast onset of sweetness without any lingering aftertaste.
Unlike aspartame, Salt of Acesulfame is stable under heat, even under moderately acidic or basic conditions, allowing it to be used as a food additive in baking, or in products that require a long shelf life.
This heat stability gives Salt of Acesulfame a significant advantage over aspartame, which breaks down when exposed to high temperatures.

Discovered in 1967 by Hoechst AG, acesulfame potassium (also known as Salt of Acesulfame) is a high-intensity, non-caloric sweetener.
Salt of Acesulfame is approximately 200 times sweeter than sucrose.
Salt of Acesulfame has a clean, quickly perceptible, sweet taste that does not linger or leave an aftertaste.

Salt of Acesulfame is not metabolized by the body and is excreted unchanged.
The Salt of Acesulfame sweetener was discovered accidentally in 1967 when chemist Karl Clauss licked his fingers after handling chemicals in a laboratory.
After accidentally dipping his fingers into the chemicals with which he was working, Clauss licked them to pick up a piece of paper.

This serendipitous discovery led to one of the most widely used artificial sweeteners in the food industry today.
Understanding how Salt of Acesulfame compares to sugar, how it affects the body, and whether it delivers on its health promises requires examining both established safety data and emerging research about metabolism, gut health, and long-term effects.

Every day, millions of people consume products sweetened with Salt of Acesulfame without recognizing its presence.
This artificial sweetener, Salt of Acesulfame, hides in plain sight across diet sodas, sugar-free gum, protein shakes, and thousands of other “light” or “zero-calorie” products lining grocery store shelves.
Salt of Acesulfame is 200 times sweeter than sucrose (common sugar), allowing manufacturers to create intensely sweet products with minimal amounts of actual sweetener.

USES and APPLICATIONS of SALT of ACESULFAME:
Salt of Acesulfame is extensively used in the food and beverage industry.
Salt of Acesulfame is found in: Diet soft drinks, Sugar-free beverages, Chewing gum, Dairy desserts, Ice cream, Yogurt, Protein powders, Nutritional supplements, Sugar-free candies, Bakery products, Breakfast cereals, Tabletop sweeteners, Pharmaceutical syrups, Vitamin formulations, Mouthwash, Toothpaste.

In pharmaceuticals, Salt of Acesulfame is used to mask bitter tastes in medicines and chewable tablets.
In oral care products, Salt of Acesulfame improves flavor without contributing to dental cavities.
Because of its thermal stability, Salt of Acesulfame is especially useful in baked goods and processed foods exposed to high temperatures.

Salt of Acesulfame is often combined with other sweeteners (like sucralose) to mask a bitter aftertaste, commonly used in diet beverages, dairy products, and chewing gum.
In carbonated drinks, Salt of Acesulfame is almost always used in conjunction with another sweetener, such as aspartame or sucralose.
Salt of Acesulfame is also used as a sweetener in protein shakes and pharmaceutical products.

Salt of Acesulfame is an artificial sweetener used to substitute sugar in low calorie products.
Salt of Acesulfame is 100 – 300 times sweeter than sucrose.
Salt of Acesulfame is most commonly used in foods and soft drinks in combination with aspartame to provide a sweet flavor without metallic aftertaste.

Salt of Acesulfame is commonly used in low-calorie food products such as: Carbonated beverages, Dairy products, and edible ice, Baked goods, Cereals, Sweets, and chewing gums, Jams, marmalades and preserves, Delicatessen products, Edible papers,
When using this in baking, several considerations should be taken into account: Water-soluble bulking agent should be used to adjust texture, due to the absence of...

Salt of Acesulfame is commonly found in diet sodas, sugar-free gum, candy, dairy products, and baked goods.
Salt of Acesulfame is widely used in the human diet and excreted by the kidneys.
Salt of Acesulfame has thus been used by researchers as a marker to estimate to what degree swimming pools are contaminated by urine.

When Salt of Acesulfame is used as an ingredient in a packaged food or beverage, it will appear in the ingredient list for that product as either Ace-K, Salt of Acesulfame, or Salt of Acesulfame.
Salt of Acesulfame is also used as an ingredient in some tabletop sweeteners.
Food and Beverages: Salt of Acesulfame is commonly found in diet sodas, sugar-free gum, candy, dairy products, and baked goods.

Combinations: Salt of Acesulfame is often blended with other artificial sweeteners, such as aspartame or sucralose, to produce a more sugar-like taste, as it can have a bitter or metallic aftertaste at high concentrations.
Salt of Acesulfame is widely used in the human diet and excreted by the kidneys.
Salt of Acesulfame has thus been used by researchers as a marker to estimate to what degree swimming pools are contaminated by urine.

In Research and Laboratory Use of Salt of Acesulfame: In biochemical and pharmaceutical R&D settings, Salt of Acesulfame is employed in sweetener interaction studies, taste receptor modeling, and drug formulation development.
Salt of Acesulfame is widely used as a sugar substitute in the food and beverage industry.
Salt of Acesulfame is commonly found in diet soft drinks, sugar-free beverages, chewing gum, desserts, dairy products, baked goods, and confectionery items.

In the pharmaceutical industry, Salt of Acesulfame is used to improve the taste of oral medications such as syrups, chewable tablets, and effervescent formulations.
Its stability makes Salt of Acesulfame particularly useful in heat-processed pharmaceutical products.
In personal care products, Salt of Acesulfame may be used in toothpaste and mouthwash to provide sweetness without contributing to tooth decay.

Salt of Acesulfame is also frequently blended with other sweeteners to achieve a more sugar-like taste profile and to mask bitterness.
It has a wide range of uses in the food industry because it can be used as a low-calorie or calorie-free sweetener and is resistant to high temperatures.
Salt of Acesulfame is used as a sweetener in diet sodas, fruit juices, energy drinks, and other low-calorie beverages.

Salt of Acesulfame is preferred as a sweetener in sugar-free or low-sugar desserts, candies, chewing gums, lozenges, and similar products.
Salt of Acesulfame is used as a sweetener in low-calorie or diabetic-friendly products such as jam, yogurt, ice cream, and pudding.
Salt of Acesulfame is preferred in baked goods such as bread, cakes, cookies, and pastries as it is a sweetener that can withstand high temperatures.

Salt of Acesulfame is used as a flavoring in salad dressings, ketchup, mustard, and other sauces, as well as in canned products.
Salt of Acesulfame is used as a flavoring agent in ready-to-eat meals that are heated in a microwave or baked in an oven.
Salt of Acesulfame is commonly used as a sweetener in low-calorie or sugar-free chocolate, cocoa powder, and similar products.

Salt of Acesulfame is preferred as a sweetener in the production of low-calorie or low-sugar ice creams.
Salt of Acesulfame is commonly used in many food products that aim to reduce calorie content or cater to the preferences of diabetic individuals.
Salt of Acesulfame is a substance used as an artificial sweetener.

When used as a sweetener, Salt of Acesulfame provides low-calorie or calorie-free sweetening.
Salt of Acesulfame is commonly known and used in the food industry as the food additive E950.
Salt of Acesulfame is highly resistant to heat treatment, therefore it can be used at high temperatures and remains stable in cooking processes.

Salt of Acesulfame is relatively stable to pH levels, which allows it to be used in a variety of food products.
Salt of Acesulfame is chemically stable and does not tend to degrade under normal storage conditions.
These physical and chemical properties of acesulfame make Salt of Acesulfame suitable for adding to many foods and beverages as a low-calorie or calorie-free sweetener.

Salt of Acesulfame is widely used in sugar/calorie-reduced foods such as non-alcoholic beverages, table sweeteners, baked goods, confectionery, and dairy products.
Salt of Acesulfame is also used as an inactive ingredient in approved drug products.
Salt of Acesulfame is currently used in thousands of foods, beverages, oral hygiene and pharmaceutical products in about 90 countries.

Among these are tabletop sweeteners, desserts, puddings, baked goods, soft drinks, candies and canned foods.
Salt of Acesulfame is approved for use in numerous products including chewing gum, dry beverage mixes, dry dessert mixes, dry dairy analog bases, tabletop sweeteners, confections, soft candy, hard candy (including breath mints, cough drops and lozenges), baked goods, dairy products, carbonated beverages and alcoholic beverages.

-Researchers utilize Salt of Acesulfame to explore:
Receptor-ligand dynamics in gustation science
Sweetener-induced metabolic responses
Pharmacokinetics of non-metabolized compounds
Amerigo Scientific supports these endeavors by providing high-purity laboratory-grade reagents, including sweeteners like Salt of Acesulfame, to academic and commercial research institutions.

-Applications of Salt of Acesulfame Across Food, Beverages, and Pharmaceuticals:
Salt of Acesulfame has gained widespread use in food and beverage products, pharmaceutical formulations, and even research-based testing environments.
Its resilience under extreme conditions makes Salt of Acesulfame particularly useful in applications where natural sugars would degrade or ferment.

-Salt of Acesulfame is used in Food and Beverages:
*Carbonated soft drinks
*Chewing gum
*Yogurts and dairy desserts
*Sugar-free candy
*Tabletop sweeteners
*Baked goods (due to heat stability)
The synergistic effect of Ace-K with other sweeteners makes it a popular choice in "blend" formulations.
Salt of Acesulfame helps reduce bitterness and mimics the sugar mouthfeel more closely than single sweeteners alone.

-In Pharmaceuticals:
In the pharmaceutical industry, Salt of Acesulfame is used to mask the bitter taste of drugs in:
*Chewable tablets
*Lozenges
*Oral syrups
*Nutraceuticals and supplements
Its chemical stability ensures that Salt of Acesulfame remains intact during the manufacturing process, and its zero glycemic response is beneficial for diabetic patients using oral medications.

CHARACTERISTICS AND FEATURES of SALT of ACESULFAME:
Salt of Acesulfame has several industrially important characteristics.
Salt of Acesulfame is chemically stable during heating, pasteurization, sterilization, and baking processes.
Unlike some sweeteners, Salt of Acesulfame does not easily degrade during long-term storage.
Salt of Acesulfame delivers rapid sweetness perception and is often combined with sweeteners such as sucralose, saccharin, or aspartame to create a more sugar-like taste.
Salt of Acesulfame is non-cariogenic, meaning it does not promote tooth decay.
Salt of Acesulfame is not significantly metabolized by the human body.
Most of the consumed substance is excreted unchanged in urine.
Because Salt of Acesulfame contributes virtually no calories, it is commonly used in low-calorie and sugar-free formulations.
Salt of Acesulfame's high sweetness intensity allows manufacturers to use extremely small quantities, which reduces formulation costs and caloric contribution.

BENEFITS AND CHARACTERISTICS of SALT OF ACESULFAME:
Salt of Acesulfame provides several functional benefits.
Salt of Acesulfame is calorie-free, making it suitable for weight management and diabetic-friendly formulations.
Salt of Acesulfame does not contribute to tooth decay, making it non-cariogenic.

Salt of Acesulfame is highly stable under heat, making it suitable for cooking, baking, and pasteurized products.
Salt of Acesulfame has a long shelf life and does not degrade easily in storage or processing conditions.
Salt of Acesulfame exhibits strong synergistic effects when combined with other sweeteners, improving overall taste quality and reducing undesirable aftertastes.

Salt of Acesulfame's high sweetness intensity allows for very small usage quantities, making it cost-effective in formulation design.
Overall, Salt of Acesulfame is a highly stable, non-caloric, high-intensity sweetener with strong resistance to heat, pH variation, and enzymatic degradation.
Its chemical stability, safety profile, and synergistic sweetness behavior make Salt of Acesulfame one of the most widely used artificial sweeteners in modern food science and pharmaceutical formulations.

PHYSICAL PROPERTIES of SALT OF ACESULFAME:
Salt of Acesulfame is a white, crystalline powder with no odor.
Salt of Acesulfame has a very strong sweet taste, followed by a slight bitter or metallic aftertaste at high concentrations.
Salt of Acesulfame is highly soluble in water and moderately stable in ethanol.

Salt of Acesulfame does not have a true melting point in the traditional sense, as it decomposes at temperatures around 225 °C.
Salt of Acesulfame is stable under normal storage conditions and does not absorb moisture easily (low hygroscopicity).
Its density is higher than water in solid form, and Salt of Acesulfame remains stable across a wide range of pH values, typically from pH 3 to 7.

CHEMICAL PROPERTIES of SALT OF ACESULFAME:
Chemically, Salt of Acesulfame is the potassium salt of acesulfame, a heterocyclic sulfonamide derivative.
Salt of Acesulfame's structure contains a stable oxathiazinone dioxide ring, which is responsible for its sweetness and chemical resistance.
Salt of Acesulfame is highly stable toward heat and does not participate in Maillard browning reactions, making it suitable for baking and sterilized products.

Salt of Acesulfame is also resistant to hydrolysis under acidic and neutral conditions.
Salt of Acesulfame is not metabolized in the human body and is excreted unchanged via urine.
Salt of Acesulfame shows synergistic sweetening effects when combined with other sweeteners such as aspartame or sucralose, improving flavor profile and reducing aftertaste intensity.

SALT OF ACESULFAME AT A GLANCE:
Salt of Acesulfame provides zero calories while being 200 times sweeter than sugar.
FDA approved Salt of Acesulfame in 1988; European approval came in 1983.
The body absorbs but does not metabolize Salt of Acesulfame, excreting it unchanged in urine.
Stable under heat, making Salt of Acesulfame suitable for baking and cooking applications.

Often blended with aspartame or sucralose to mask bitter aftertaste.
Recent studies show effects on gut microbiome composition and function.
Gender-specific metabolic effects observed in animal research.
FDA considers consumption safe up to 15 mg/kg body weight daily (about 900 mg for a 60 kg person).

PROPERTIES of SALT of ACESULFAME:
Salt of Acesulfame has good heat stability.
Salt of Acesulfame's water solubility is quite good, about 0.3 g per mL.
Salt of Acesulfame is an oxathiazinone dioxide.
Chemically, Salt of Acesulfame bears some structural resemblance to saccharin.
The hydrogen atom on the nitrogen is quite acidic (pKa ~2) and Salt of Acesulfame readily forms salts.
The sweetener is sold as the potassium salt.

Taste
Salt of Acesulfame has a sweet taste; many people experience a bitter-metallic aftertaste (much like saccharin).
Salt of Acesulfame's onset of sweetness is rapid.
Salt of Acesulfame potency relative to sucrose is about 200, but depends upon the concentration of sucrose which is being matched

Discovery
Salt of Acesulfame was discovered by a chemist, Karl Clauss, in 1967.
He noticed a sweet taste when he licked his finger to pick up a piece of paper in the laboratory .

Calories
Salt of Acesulfame provides no calories.

ALTERNATIVE PARENTS of SALT of ACESULFAME:
• Oxacyclic compounds
• Carboxylic acids and derivatives
• Azacyclic compounds
• Organopnictogen compounds
• Organonitrogen compounds
• Organic potassium salts
• Organic oxides
• Hydrocarbon derivatives
• Carbonyl compounds
• Organic cations

PROPERTIES of SALT OF ACESULFAME:
Salt of Acesulfame is 200 times sweeter than sucrose (common sugar), as sweet as aspartame, about two-thirds as sweet as saccharin, and one-third as sweet as sucralose.
Like saccharin, Salt of Acesulfame has a slightly bitter aftertaste, especially at high concentrations.
Kraft Foods patented the use of sodium ferulate to mask Salt of Acesulfame's aftertaste.

Salt of Acesulfame is often blended with other sweeteners (usually sucralose or aspartame).
These blends are reputed to give a more sucrose-like taste whereby each sweetener masks the other's aftertaste, or exhibits a synergistic effect by which the blend is sweeter than Salt of Acesulfame's components.

Salt of Acesulfame has a smaller particle size than sucrose, allowing for its mixtures with other sweeteners to be more uniform.
Unlike aspartame, Salt of Acesulfame is stable under heat, even under moderately acidic or basic conditions, allowing it to be used as a food additive in baking, or in products that require a long shelf life.
Although Salt of Acesulfame has a stable shelf life, it can eventually degrade to acetoacetamide, which is toxic in high doses.

In carbonated drinks, Salt of Acesulfame is almost always used in conjunction with another sweetener, such as aspartame or sucralose.
Salt of Acesulfame is also used as a sweetener in protein shakes and pharmaceutical products, especially chewable and liquid medications, where it can make the active ingredients more palatable.
The acceptable daily intake of Salt of Acesulfame is listed as 15 mg/kg/day.

EFFECT ON BODY WEIGHT of SALT OF ACESULFAME:
Salt of Acesulfame provides a sweet taste with no caloric value.
There is no high-quality evidence that using Salt of Acesulfame as a sweetener affects body weight or body mass index (BMI).

DISCOVERY of SALT OF ACESULFAME:
Salt of Acesulfame was developed after the accidental discovery of a similar compound (5,6-dimethyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide) in 1967 by Karl Clauss and Harald Jensen at Hoechst AG.
After accidentally dipping his fingers into the chemicals with which he was working, Clauss licked them to pick up a piece of paper.
Clauss is the inventor listed on a United States patent issued in 1975 to the assignee Hoechst Aktiengesellschaft for one process of manufacturing Salt of Acesulfame.

Subsequent research showed a number of compounds with the same basic ring structure had different levels of sweetness.
6-methyl-1,2,3-oxathiazine-4(3H)-one 2,2-dioxide had particularly favourable taste characteristics and was relatively easy to synthesize, so it was singled out for further research, and received its generic name (acesulfame-K) from the World Health Organization in 1978.
Salt of Acesulfame first received approval for table top use in the United States in 1988.

SUBSTITUENTS of SALT of ACESULFAME:
• Organic sulfuric acid or derivatives
• Carboxylic acid derivative
• Organoheterocyclic compound
• Organic alkali metal salt
• Azacycle
• Oxacycle
• Carbonyl group
• Organic nitrogen compound
• Hydrocarbon derivative
• Organic oxide
• Organic potassium salt
• Organopnictogen compound
• Organic salt
• Organooxygen compound
• Organonitrogen compound
• Organic oxygen compound
• Organic cation
• Aliphatic heteromonocyclic compound

BENEFITS of SALT of ACESULFAME:
Salt of Acesulfame provides numerous advantages in industrial and consumer applications.
Salt of Acesulfame contains virtually zero calories, making it suitable for weight-management and diabetic-friendly products.
Salt of Acesulfame remains stable under heat and acidic environments, unlike some artificial sweeteners that degrade during cooking.
Salt of Acesulfame does not increase blood glucose levels significantly, which is why it is commonly used in diabetic food products.
Salt of Acesulfame also has a long shelf life and maintains sweetness over time.
Manufacturers value Salt of Acesulfame because only small amounts are needed to achieve sweetness, lowering production costs and improving formulation flexibility.
Another important benefit is synergy with other sweeteners.
When blended with sucralose or Salt of Acesulfame, the resulting sweetness profile becomes closer to natural sugar.

BENEFITS of SALT OF ACESULFAME:
*Helps Reduce Calories —
Since Salt of Acesulfame is not metabolized, it contributes no calories.
By substituting Salt of Acesulfame for sugar in foods and beverages, calories can be reduced substantially, or, in some products, practically eliminated.

*Remains Stable Under High Temperatures —
The sweet taste of Salt of Acesulfame remains unchanged during baking.
Even at oven temperatures over 200ºC, Salt of Acesulfame shows no indications of breaking down or losing its sweet taste.
Beverages containing Salt of Acesulfame also can be pasteurized under normal pasteurizing conditions without loss of sweetness.

*Excellent Shelf Life —
Salt of Acesulfame has a high degree of stability over a wide range of pH and temperature storage conditions.

*Tastes Sweet and Clean —
Salt of Acesulfame has a clean, quickly perceptible sweet taste that does not linger.
Salt of Acesulfame generally does not exhibit any off-taste in foods and soft drinks.

*Synergistic —
Salt of Acesulfame can provide a synergistic sweetening effect when combined with other non-nutritive sweeteners.

*Does Not Promote Tooth Decay —
Salt of Acesulfame does not contribute to dental caries.

*Useful in Diabetic Diets —
Studies have shown that Salt of Acesulfame has no effect on serum glucose, cholesterol, or triglycerides.
People with diabetes may incorporate products containing Salt of Acesulfame into their balanced diet.

CHEMICAL PROPERTIES AND HOW SALT OF ACESULFAME WORKS:
Salt of Acesulfame is a white crystalline powder with molecular formula C₄H₄KNO₄S and a molecular weight of 201.24 g/mol.
Salt of Acesulfame belongs to a class of sweeteners called oxathiazinone dioxides, sharing structural similarities with saccharin.
Salt of Acesulfame is made in labs from chemical reactions among sulfamic acid, diketene, triethylamine, acetic acid, sulfur trioxide and potassium hydroxide.
This multi-step synthesis produces a highly stable crystalline form that withstands processing conditions few other sweeteners can tolerate.

WHICH FOODS CONTAIN SALT OF ACESULFAME?
Salt of Acesulfame is a highly versatile artificial sweetener that manufacturers use in a wide range of foods and drinks.
Unlike similar sweeteners, such as aspartame, Salt of Acesulfame is heat stable.
This means Salt of Acesulfame is suitable for baked goods.

Examples of foods that may contain Salt of Acesulfame include:
*beverages, including soda, fruit juices, non-carbonated drinks, and alcohol
*tabletop sweeteners
*dairy products
*ice cream
*desserts
*jam, jelly, and marmalade
*baked goods
*chewing gum
*syrups
*condiments

KEY FACTS AND CHARACTERISTICS of SALT OF ACESULFAME:
*Discovery & Name:
Discovered by Karl Clauss in 1967 at Hoechst AG. Also known as Ace-K, Salt of Acesulfame, or E950.

*Properties:
Salt of Acesulfame is a white, odorless crystalline powder that is highly soluble in water.
Salt of Acesulfame is stable at high temperatures (melting point 225°C), making it excellent for baking and cooking.

*Sweetness Intensity:
Salt of Acesulfame is approximately 130–200 times sweeter than sucrose (sugar).

*Metabolism:
The body does not break down or metabolize Salt of Acesulfame; it is excreted unchanged.

COMMERCIAL PRODUCTION of SALT of ACESULFAME:
Salt of Acesulfame is commercially produced using the following process:
Reaction of acetoacetamide-N-sulfonic acid with sulfur oxide to produce dihydrooxathiazinone dioxide ring system.
Salt reaction: KOH is added to the solution to produce Salt of Acesulfame salt.
Isolation: the solution is centrifuged to isolate this.
Washing: water is added to wash the product, and remove potential impurities.
Drying: this sweetener is dried using a vacuum drier to obtain a crystalline powder.
Sieving: to the appropriate granulometry.

ORIGIN of SALT of ACESULFAME:
Salt of Acesulfame K was first discovered in 1967 by Claus and Jensen but the process involved using raw materials that were difficult to handle.
Today’s process is based on the reaction of sulfamic acid and diketene.
In 1978, the WHO declared the registered name of Salt of Acesulfame potassium salt as the generic term for this compound.
Today, Salt of Acesulfame is one of the most commonly used alternative sweeteners in the food industry.

FUNCTION of SALT of ACESULFAME:
Salt of Acesulfame is used mainly as a sweetener in low calorie baked goods.
Salt of Acesulfame provides a similar taste profile to sucrose although at lower concentrations.
Salt of Acesulfame provides a clean taste and little to no residual metallic off-flavors.
Salt of Acesulfame is commonly used in blends of alternative intense sweeteners for better results, the proportions of sweeteners will depend on the application.

NUTRITION of SALT of ACESULFAME:
Salt of Acesulfame is a non caloric sweetener because it cannot be metabolized by humans.
The Acceptable Daily Intake (ADI) of Salt of Acesulfame K is 0 -15 mg/kg.
Salt of Acesulfame is considered a non cariogenic sweetener, and it has shown no impact on glycaemic control.

CHEMICAL PROPERTIES AND MECHANISM OF ACTION
The structure of Salt of Acesulfame allows for excellent water solubility, heat resistance, and pH stability, which are essential in laboratory and industrial settings.
Key Chemical Properties:
Molecular Formula: C4H4KNO4S
Molecular Weight: 201.2 g/mol
Appearance: White crystalline powder
Melting Point: >225°C (decomposes)
Solubility: Highly soluble in water; low solubility in ethanol

Salt of Acesulfame interacts with taste receptors in the tongue, particularly the T1R2 and T1R3 sweet receptor subunits, mimicking the effect of glucose.
However, unlike glucose or fructose, Salt of Acesulfame is not metabolized by the body.

Salt of Acesulfame is excreted unchanged in urine, which makes it non-caloric and ideal for diabetic or weight-sensitive formulations.
Additionally, due to its synergistic properties, Salt of Acesulfame is often combined with other sweeteners (such as sucralose or aspartame) to improve taste and reduce off-flavors.

SALT OF ACESULFAME VS. SUGAR: THE CALORIE EQUATION:
The most obvious difference between these sweeteners centers on energy content.
A teaspoon of sugar has approximately 16 calories, which accumulates rapidly in typical American diets.

The average soda has 10 teaspoons of sugar, which adds up to around 160 additional calories.
Over a year, daily consumption of just one regular soda contributes over 58,000 calories—equivalent to approximately 16 pounds of potential weight gain if not offset by activity or dietary adjustments elsewhere.

As a sugar substitute, Salt of Acesulfame has 0 calories, allowing you to cut a lot of those extra calories from your diet.
The zero-calorie proposition appeals to weight management strategies and diabetic dietary planning.
However, the calorie calculation tells only part of the story.

Sugar provides quick energy that the body can use immediately for cellular processes.
Sugar, primarily derived from sugarcane or sugar beets, is a natural carbohydrate that provides energy in the form of calories.
The body evolved mechanisms to process and utilize these calories efficiently.

Salt of Acesulfame provides sweetness perception without energy delivery.
The body absorbs Salt of Acesulfame and then lets it pass through urine without metabolizing it for energy.
This creates a disconnect between taste signals indicating incoming calories and actual caloric delivery.

PHYSICAL and CHEMICAL PROPERTIES of SALT of ACESULFAME:
Physical State: Solid
Color: White
Form: Crystalline powder
Odor: Odorless
Taste: Sweet, slightly bitter at high concentrations
Solubility in Water: Highly soluble
Solubility in Ethanol: Slightly soluble
Melting Point: Decomposes before melting
Density: Approximately 1.8 g/cm³
pH Stability: Stable in acidic and neutral conditions
Heat Stability: Excellent heat stability

Hygroscopicity: Low
Vapor Pressure: Negligible
Partition Coefficient (LogP): Around -0.3
Topological Polar Surface Area: 69.8 Å²
Hydrogen Bond Acceptors: 5
Hydrogen Bond Donors: 0
Rotatable Bonds: 0
Exact Mass: 200.9498 Da
Chemical Name: Acesulfame Potassium
Common Name: Acesulfame K
CAS Number: 55589-62-3

EC Number: 259-715-3
Molecular Formula: C4H4KNO4S
Molecular Weight: 201.24 g/mol
IUPAC Name: Potassium 6-methyl-2,2-dioxo-1,2,3-oxathiazin-4(3H)-one
Appearance: White crystalline powder
Odor: Odorless
Taste: Intensely sweet
Chemical Class: Sulfamate sweetener
Food Additive Code: E950
Chemical Formula: C4H5KNO4S

IUPAC Name: potassium 6-methyl-3,4-dihydro-1,2λ⁶,3-oxathiazine-2,2,4-trione
InChI Identifier: InChI=1S/C4H5NO4S.K/c1-3-2-4(6)5-10(7,8)9-3;/h2H,1H3,(H,5,6);/q;+1
InChI Key: WBZFUFAFFUEMEI-UHFFFAOYSA-N
Isomeric SMILES: [K+].CC1=CC(=O)NS(=O)(=O)O1
Average Molecular Weight: 202.25
Monoisotopic Molecular Weight: 201.957635204
Appearance: white crystalline powder (exp)
Assay: 95.00 to 100.00

Heavey Metals: < 1 mg/kg Pb
Halogens: < 3 mg/kg F
Food Chemicals Codex Listed: No
Boiling Point: 332.00 to 334.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.000001 mmHg @ 25.00 °C. (est)
Flash Point: 311.00 °F. TCC ( 155.00 °C. )
logP (o/w): -0.310 (est)
Soluble in: water, alcohol, very slightly
Insoluble in: alcohol

Chemical formula: C4H4KNO4S
Molar mass: 201.242
Appearance: white crystalline powder
Density: 1.81 g/cm3
Melting point: 225 °C (437 °F; 498 K)
Solubility in water: 270 g/L at 20 °C
Molecular Weight: 201.24 g/mol
Hydrogen Bond Donor Count: 0
Hydrogen Bond Acceptor Count: 5
Rotatable Bond Count: 0

Exact Mass: 200.94981027 Da
Monoisotopic Mass: 200.94981027 Da
Topological Polar Surface Area: 69.8 Å²
Heavy Atom Count: 11
Formal Charge: 0
Complexity: 288
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 0

Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 2
Compound Is Canonicalized: Yes
CAS Number: 55589-62-3
EC Number: 259-715-3
Molecular Formula: C4H4KNO4S
Molecular Weight: 201.24 g/mol

Chemical Formula: C4H4NO4S.K
CAS No: 55589-62-3
EINESC No: 259-715-3
UN No: Not classified as a hazardous product
Physical Properties: White crystalline powder
Odor: Odorless
Molecular Weight: 201.24 g/mol
Density: 1.77 g/cm3
Solubility: Soluble in water
Empirical Formula (Hill Notation): C4H4KNO4S

CAS Number: 55589-62-3
Molecular Weight: 201.24
UNSPSC Code: 12352205
NACRES: NA.21
E Number: E 950
MDL number: MFCD00043833
Beilstein/REAXYS Number: 3637857
Organoleptic: odorless
Grade: FG, Halal, Kosher
Food allergen: no known allergens

Physical state: powder, fine crystalline
Appearance: White crystalline powder
Odor: Odorless
Taste: Intensely sweet (with slight bitter/metallic aftertaste at high concentrations)
Sweetness intensity: ~200 times sweeter than sucrose
Solubility in water: Highly soluble
Solubility in organic solvents: Slightly soluble to practically insoluble in most organic solvents (e.g., ethanol)

Hygroscopicity: Low (does not readily absorb moisture)
Melting point: No true melting point; decomposes at ~225 °C
Stability in solid form: Stable under normal storage conditions
Density: Greater than water (solid crystalline form)
pH stability range: Stable in acidic and neutral conditions (approximately pH 3–7 in solution use conditions)
Chemical nature: Potassium salt of a heterocyclic organic sulfonamide (oxathiazinone dioxide derivative)
Molecular stability: Highly stable compound under heat and processing conditions

Thermal stability: Heat-stable; does not break down easily during baking or pasteurization
Hydrolysis: Resistant to hydrolysis in acidic and neutral environments
Reactivity: Low chemical reactivity under normal conditions
Metabolism: Not metabolized by the human body; excreted unchanged in urine
Maillard reaction: Does not participate in browning reactions with sugars or amino acids
Synergism: Exhibits synergistic sweetening when combined with other sweeteners (e.g., aspartame, sucralose)

Oxidation stability: Stable; does not readily oxidize under normal storage conditions
Decomposition: Breaks down at high temperatures (~225 °C) rather than melting
Color: white
Odor: odourless
Melting point/freezing point: Melting point/ range: ca.210 °C - OECD Test Guideline 102
Initial boiling point and boiling range: No data available
Flammability (solid, gas): No data available

Upper/lower flammability or explosive limits: No data available
Flash point: No data available
Autoignition temperature: > 401 °C - Relative self-ignition temperature for solids does not ignite
Decomposition temperature: ca. 210 °C
pH: 6,5 - 7,5 at 10 g/l at 20 °C
Viscosity: Viscosity, kinematic: No data available; Viscosity, dynamic: No data available
Water solubility: No data available
Partition coefficient n-octanol/water: log Pow: -2,35 at 23 °C

Vapor pressure: No data available
Density: 1,856 g/cm3 at 20,4 °C - OECD Test Guideline 109
Relative density: >= 1,85 at 20,4 °C - OECD Test Guideline 109
Relative vapour density: No data available
Particle characteristics: No data available
Explosive properties: Not classified as explosive
Oxidizing properties: none
Other safety information: No data available

FIRST AID MEASURES of SALT of ACESULFAME:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of SALT of ACESULFAME:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.

FIRE FIGHTING MEASURES of SALT of ACESULFAME:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of SALT of ACESULFAME:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of SALT of ACESULFAME:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of SALT of ACESULFAME:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available