Quick Search
Salt of Aspartame-Acesulfame is used as a sugar substitute in food products.
Salt of Aspartame-Acesulfame is added to soft drinks, desserts, sweets, dietary and medicinal products.
Salt of Aspartame-Acesulfame can also be used in the pharmaceutical and cosmetic industries.
CAS Number: 106372-55-8
EC Number: 600-263-7
Molecular Formula: C18H23N3O9S
Molecular Weight: 457.45 g/mol
SYNONYMS:
[2-carboxyl-1-(N-(1-methoxycarbonyl-2-phenyl)ethylcarbamoyl)]ethanaminium 6-methyl-4-oxo-1,2,3-oxathiazin-3-ide-2,2-dioxide, Salt of Aspartame-acesulfame Twinsweet, Aspartame-Acesulfame Salt, Aspartame Acesulfame, Aspartame-Acesulfame Compound, Aspartame Acesulfame Sweetener, Aspartame-Acesulfame Adduct, Aspartame Ace-K Salt, Aspartame/Acesulfame Salt, Aspartame-Acesulfame Complex, (3R)-3-amino-4-[[(2R)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4-oxobutanoic acid, 6-methyl-2,2-dioxooxathiazin-4-one, (3R)-3-amino-4-[[(2R)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4-oxobutanoic acid, 6-methyl-2,2-dioxooxathiazin-4-one, [2-carboxy-beta-(N-(b-methoxycarbonyl-2-phenyl)ethylcarbamoyl)]ethanaminium-6-methyl-4-oxo-1,2,3-oxathiazin-3-ide-2,2-dioxide, methyl-1,2,3-oxathiazine-4(3H)-one-2,2-dioxide salt of L-phenylalanyl-2-methyl-L-alpha-aspartic acid, 6-methyl-1,2,3-oxathiazine-4(3H)-one-2,2-dioxide salt of laevo-phenylalanyl-2-methyl-laevo-alpha-aspartic acid, 6-Methyl-1,2,3-oxathiazin-4(3H)-one 2,2-Dioxide N-L-a-Aspartyl-L-phenylalanine 1-methyl ester, 6-methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide (S)-3-amino-4-(((S)-1-methoxy-1-oxo-3-phenylpropan-2-yl)amino)-4-oxobutanoate, [2-Carboxy-β-(N-b-methoxycarbonyl-2-phenyl)ethylcarbamoyl)]ethanaminium 6-methyl-4-oxo-1,2,3-oxathiazin-3-ide-2,2-dioxide, l-Phenylalanine, l-α-aspartyl-2-methyl ester compound with 6-methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide (1:1) (USP)
Salt of Aspartame-Acesulfame is an artificial sweetener that is 350 times more sweet as sucrose.
Salt of Aspartame-Acesulfame, known as E962, is a high-intensity sweetener that combines two well-known sweeteners: aspartame and acesulfame potassium (ace-K).
Salt of Aspartame-Acesulfame results in a synergistic effect, enhancing the sweetness and stability of the final product.
Salt of Aspartame-Acesulfame is approximately 350 times sweeter than sucrose (table sugar), providing a potent sweet taste with minimal caloric contribution.
Salt of Aspartame-Acesulfame (E962, also known as Twinsweet) is a low-calorie synthetic sweetener that ionically bonds aspartame ($64%$) and acesulfame potassium ($36%$) in a 2:1 ratio, offering roughly $350$ times the sweetness of sugar.
Salt of Aspartame-Acesulfame is marketed for improved stability at high temperatures compared to its components, allowing it to be used in baked goods and varied food products.
Salt of Aspartame-Acesulfame is an artificial sweetener marketed under the name Twinsweet.
Salt of Aspartame-Acesulfame is produced by soaking a 2:1 mixture of aspartame and acesulfame potassium in an acidic solution and allowing it to crystallize; moisture and potassium are removed during this process.
Salt of Aspartame-Acesulfame is approximately 350 times as sweet as sucrose.
Salt of Aspartame-Acesulfame has been given the E number E962.
Salt of Aspartame-Acesulfame is a synthetic sugar substitute, which is a mixture of aspartame and acesulfame.
Salt of Aspartame-Acesulfame is a popular food additive used as a low-calorie sweetener.
These ingredients are combined in a weight ratio that provides the right sweetness and flavor.
Salt of Aspartame-Acesulfame is a synthetic food additive with sweetening and flavor enhancing role.
Salt of Aspartame-Acesulfame is obtained by chemical processes from a mixturse of aspartame and acesulfame K in a 2:1 ratio.
This way, the resulting compouns is more stable at high temperatures compared to aspartame, with a sweetening power of 350 bigger than sugar, from which potassium is eliminated (from acesulfame).
Salt of Aspartame-Acesulfame is used in a wide range of products, like acesulfame K or aspartame ( E950 and E951), the quantities added in foods being calculated as equivalent, either by aspartame or aceulsfame K.
The new additive, entered the European market in 2003, manages to eliminate some of the inconveniences of both its components, without bringing any particular advantages to the consumers.
Until 2005, Salt of Aspartame-Acesulfame was not allowed in Romania, being introduced in order to align with European legislation.
Salt of Aspartame-Acesulfame is an intense sweetener containing ionically bound aspartame and acesulfame.
On a weight basis Salt of Aspartame-Acesulfame consists of 64% aspartame and 36% acesulfame.
Salt of Aspartame-Acesulfame is a high-intensity, low-calorie artificial sweetener marketed under names such as Twinsweet.
Salt of Aspartame-Acesulfame is formed as a 1:1 ionic complex between aspartame and acesulfame, with a weight composition of approximately 64% aspartame and 36% acesulfame.
Salt of Aspartame-Acesulfame possesses a molecular formula of C18H23N3O9S and a molecular weight of 457.45 g/mol, appearing as a white, odorless crystalline powder that is sparingly soluble in water.
Approximately 350 times sweeter than sucrose, Salt of Aspartame-Acesulfame dissociates in the body into its component molecules, with aspartame being metabolized and acesulfame excreted unchanged by the kidneys.
Developed to combine the taste profile of aspartame with the heat stability of acesulfame potassium, Salt of Aspartame-Acesulfame is prepared by heating a 2:1 (w/w) mixture of aspartame and acesulfame potassium in an acidic aqueous solution, followed by crystallization to remove potassium ions and moisture.
This results in enhanced stability compared to aspartame alone, making Salt of Aspartame-Acesulfame suitable for applications in baked goods, beverages, and tabletop sweeteners where heat processing is involved.
Salt of Aspartame-Acesulfame functions primarily as a sweetening agent and flavor enhancer in a wide range of food categories, including soft drinks, confectionery, and dairy products.
Safety evaluations by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 2000 concluded that the aspartame and acesulfame moieties in the salt are covered by the established acceptable daily intakes (ADIs) of 0–40 mg/kg body weight for aspartame and 0–15 mg/kg body weight for acesulfame potassium, with no separate ADI required for the salt itself.
The European Food Safety Authority (EFSA) reaffirmed the ADI of 0–40 mg/kg body weight for aspartame in 2013 and revised the ADI for acesulfame potassium to 0–15 mg/kg body weight in 2024.
EFSA is currently re-evaluating the safety of Salt of Aspartame-Acesulfame (E 962).
Salt of Aspartame-Acesulfame is approved for use in numerous countries, including the United States (under regulations for its components), the European Union (as E 962), Canada, Australia, and China, with specifications outlined in pharmacopeial standards such as the National Formulary (NF) and Food Chemicals Codex (FCC).
Aspartame
Aspartame, discovered in 1965 is a low-calorie sweetener with a sugar-like taste but is approximately 200 times sweeter than sucrose.
Aspartame is unique among low-calorie sweeteners in that it is completely broken down by the body to its components - the amino acids, aspartic acid, phenylalanine and a small amount of ethanol.
These components are found in much greater amounts in common foods, such as meat, milk, fruits, and vegetables, and are used in the body in the same way whether they come from aspartame or common foods.
Aspartame was approved by the US FDA in1981.
Food standards australia new zealand (FSANZ) and other international regulatory agencies have approved aspartame for general use in a range of foods including table top sweeteners, carbonated soft drinks, yoghurt and confectionery.
Acesulfame
Acesulfame is a non-caloric sweetener with a clean, quickly perceptible sweet taste.
Acesulfame has excellent stability under high temperatures and has good solubility.
So Acesulfame is suitable for numerous products.
In 1998, acesulfame was approved by the US FDA for use in liquid non-alcoholic beverages and in 2003, general use approval was granted.
The joint expert committee on food additives (JECFA), the scientific advisory body to the world health organization and the food and agriculture organization of the united nations, reviewed the available research on Acesulfame and stated that it is safe.
Since both aspartame and acesulfame are FDA approved sweeteners, these can be used in combination as well.
The advantage of using a processed twin salt rather than their physical mix is the palatability and flavour enhancing ability, as in the processing, potassium is being removed from the acesulfame, which is not possible to be achieved when a physical mixture is prepared.
USES and APPLICATIONS of SALT of ASPARTAME-ACESULFAME:
Food Industry: Salt of Aspartame-Acesulfame is used in a wide range of sugar-free and reduced-calorie food products, including baked goods, dairy products, and confectionery.
Salt of Aspartame-Acesulfame offers the sweetness of sugar without the added calories.
Beverages: Salt of Aspartame-Acesulfame is commonly used in diet and sugar-free beverages such as soft drinks, flavored waters, and sports drinks.
Uses of Salt of Aspartame-Acesulfame: Instant pudding mix, dairy shake mixes, chewing gum, chocolate
Salt of Aspartame-Acesulfame provides a strong, long-lasting sweetness.
Pharmaceuticals: In the pharmaceutical industry, Salt of Aspartame-Acesulfame is used as a sweetener in sugar-free medications, chewable tablets, and syrups to improve taste and patient compliance.
Tabletop Sweeteners: Salt of Aspartame-Acesulfame is used in tabletop sweeteners that can be added to tea, coffee, and other beverages, offering a convenient, low-calorie sugar substitute.
Oral Care Products: Salt of Aspartame-Acesulfame is used in toothpaste, mouthwash, and other oral care products to provide a pleasant taste without promoting tooth decay.
Diabetic-Friendly Products: Salt of Aspartame-Acesulfame is suitable for use in products designed for diabetics, as it does not affect blood sugar levels and is considered safe for people with diabetes.
Flavor Enhancement: Salt of Aspartame-Acesulfame is also used to enhance flavors in various food products, masking bitterness and improving the overall taste profile.
Use Salt of Aspartame-Acesulfame in Food and Beverages:
Salt of Aspartame-Acesulfame serves as a high-intensity, low-calorie sweetener in numerous sugar-free and reduced-calorie consumer products, particularly those designed for weight management and diabetic diets.
Salt of Aspartame-Acesulfame is commonly incorporated into diet sodas, chewing gum, yogurts, and tabletop sweeteners, at low concentrations, typically 50-500 ppm (mg/kg) in solid products and 100-400 mg/L in beverages, depending on desired sweetness and synergy effects.
In soft drinks, for instance, concentrations of 200–300 mg/L are frequently employed to achieve a sweetness profile equivalent to sucrose, enabling the formulation of low-energy beverages that maintain consumer appeal.
These applications leverage Salt of Aspartame-Acesulfame's solubility and stability, allowing it to integrate seamlessly into liquid, semi-solid, and dry formulations during manufacturing processes such as pasteurization or mixing.
Salt of Aspartame-Acesulfame's efficacy stems from synergistic interactions between its aspartame and acesulfame potassium components, where aspartame delivers a clean, sugar-mimicking taste, while acesulfame provides immediate onset and prolonged persistence, collectively masking any off-notes like bitterness for a more rounded flavor experience.
This combination enhances overall sensory quality and allows for reduced overall sweetener usage while preserving taste intensity, as the ionic bond facilitates efficient dissolution and uniform distribution.
Salt of Aspartame-Acesulfame is used as a sugar substitute in food products.
Salt of Aspartame-Acesulfame is added to soft drinks, desserts, sweets, dietary and medicinal products.
Salt of Aspartame-Acesulfame can also be used in the pharmaceutical and cosmetic industries.
Salt of Aspartame-Acesulfame is widely used in the food and beverage industry because of its strong sweetening power and balanced taste profile.
Common applications of Salt of Aspartame-Acesulfame include: Diet soft drinks, Sugar-free beverages, Energy drinks, Chewing gum, Dairy products, Yogurt, Ice cream, Instant beverage powders, Protein supplements, Meal replacement products, Sugar-free candies, Desserts, Bakery products, Pharmaceutical syrups, Chewable tablets, Oral care products, Tabletop sweeteners.
In pharmaceutical formulations, Salt of Aspartame-Acesulfame is often used to improve palatability and mask bitterness in medicines and nutraceutical products.
Salt of Aspartame-Acesulfame is especially useful in formulations requiring sweetness synergy and flavor enhancement.
Furthermore, Salt of Aspartame-Acesulfame offers advantages in product stability, especially in acidic environments like carbonated drinks or fruit-based yogurts, where it resists degradation better than separate mixtures of the parent compounds, thereby extending shelf life without the need for additional stabilizers or encapsulation.
In chewing gum, Salt of Aspartame-Acesulfame provides sustained sweetness release over extended chewing periods, improving flavor longevity without altering texture.
These formulation benefits support broader industry efforts to reduce sugar content in everyday foods and beverages while upholding palatability and processing efficiency.
Maximum levels vary by region and food category, such as up to 600 mg/kg (expressed as aspartame equivalents) in non-alcoholic beverages per Codex Alimentarius standards.
Salt of Aspartame-Acesulfame finds application in the pharmaceutical industry as a non-nutritive sweetener in various oral formulations, including chewable tablets, syrups, and effervescent products, enabling the development of low-calorie medications suitable for patients managing diabetes or weight concerns.
Its stability in aqueous solutions and ability to dissociate into its component sweeteners— aspartame and acesulfame potassium—make Salt of Aspartame-Acesulfame effective for masking bitter tastes in therapeutic preparations without contributing significant caloric content.
In cosmetics and oral care products, Salt of Aspartame-Acesulfame is incorporated into toothpastes, mouthwashes, and similar items to enhance flavor profiles while avoiding cariogenic effects associated with sugar.
Unlike fermentable sugars, Salt of Aspartame-Acesulfame does not promote dental plaque formation, supporting its use in formulations aimed at oral health maintenance.
High-intensity sweeteners, including components of Salt of Aspartame-Acesulfame, are sometimes used in animal feed, particularly in pet foods and livestock supplements, to boost palatability and encourage consumption without adding calories.
Studies indicate variable effects on intake in ruminants, with some formulations improving feed acceptance.
Salt of Aspartame-Acesulfame's components, aspartame and acesulfame potassium, are incorporated into vaping liquids and nicotine replacement therapies, such as pouches, to mask unpleasant tastes and improve user experience through sweetness.
These uses leverage their heat stability and clean taste profile, though specific formulations rely on the individual sweeteners.
THERAPEUTIC USES OF SALT OF ASPARTAME-ACESULFAME:
***To assist in weight loss
Some people choose to limit their food energy intake by replacing high energy sugar or corn syrup with other sweeteners having little or no food energy (sugar substitutes).
This allows them to eat the same foods they normally would, while allowing them to lose weight and avoid other problems associated with excessive calorie intake.
**Dental care
Although liquid preparations are particularly suitable for children, many contain sucrose which encourages dental decay.
Unlike sugar , sugar substitutes are not fermented by the microflora of the dental plaque.
***Diabetes mellitus
People with diabetes have difficulty in regulating their blood sugar levels.
By limiting their sugar intake by substituting sugar with artificial sweeteners, they can enjoy a varied diet also, some sugar substitutes do release energy, but are metabolized more slowly, allowing blood sugar levels to remain more stable over time.
***Reactive hypoglycaemia
Individuals with reactive hypoglycemia will produce an excess of insulin after quickly absorbing glucose into the bloodstream.
This causes their blood glucose levels to fall below the amount needed for physiological function.
As a result, like diabetics, they must avoid intake of high-glycemic foods like white bread, and often choose artificial sweeteners as an alternative.
NON THERAPEUTIC USES OF SALT OF ASPARTAME-ACESULFAME:
***As sugar substitute
Studies conducted with taste-test panels show that aspartame's taste is very similar to the taste of sugar.
So it is used instead of sugar in various foods.
***Enhances and extends flavors
Aspartame has the ability to intensify and extend fruit flavors, such as cherry and orange, in foods and beverages.
For example, aspartame makes chewing gum taste sweet and more flavorful longer than sugar-sweetened gum.
***Avoiding processed foods
Individuals may opt to substitute refined white sugar with less-processed sugars such as fruit juice or maple syrup.
BENEFITS of SALT of ASPARTAME-ACESULFAME:
Tastes like sugar, with clean full round sweetness profile.
The calories in foods and beverages can be reduced by substituting sugar with aspartameacesulfame salt.
It does not promote tooth decay.
Suitable for diabetics.
Rapidly dissolving, free flowing and non-hygroscopic.
Guaranteed ratio of the synergistic sweeteners.
Segregation cannot take place.
Suitable for chewing-gum as slow releasing sweetener.
No encapsulation required.
Stable powder making it very suitable for dry and semi dry powder applications.
Salt of Aspartame-Acesulfame can basically be used in applications in which aspartame and acesulfame-K are used individually.
Applications in which Salt of Aspartame-Acesulfame performs extremely well are: Table-top sweetener sachets, Spoon-for-spoon sweetener, Chewing-gum, Confectionery, Instant desserts, Instant powder drinks, Pharmaceutical powders & tablets, Functional foods, Chocolate.
SALT OF ASPARTAME-ACESULFAME AND ITS FUNCTIONS IN FOODS:
Salt of Aspartame-Acesulfame plays an important role in the food industry as a sugar substitute, enabling manufacturers to reduce the sugar content of food products without losing the intense sweet taste.
This is particularly important for people with dietary restrictions, such as diabetes, and for those trying to reduce their calorie intake.
Thanks to its intense sweetness and low calorie content, Salt of Aspartame-Acesulfame is an important ingredient in the production of dietary, medicinal products and for people with food intolerances.
CHARACTERISTICS AND FEATURES of SALT of ASPARTAME-ACESULFAME:
Salt of Aspartame-Acesulfame combines the technological advantages of both parent sweeteners.
Salt of Aspartame-Acesulfame exhibits enhanced sweetness synergy, meaning the sweetness intensity is greater than expected from simply adding the two sweeteners separately.
Salt of Aspartame-Acesulfame is frequently selected because it masks undesirable aftertastes associated with certain artificial sweeteners.
Acesulfame contributes fast sweetness onset, while aspartame provides a cleaner and longer-lasting sweetness profile.
Compared with pure aspartame, Salt of Aspartame-Acesulfame demonstrates improved storage stability and better performance in various processed food applications.
Salt of Aspartame-Acesulfame contains very low caloric contribution due to the extremely small quantities required for sweetening.
PHYSICAL CHARACTERISTICS of SALT of ASPARTAME-ACESULFAME:
Salt of Aspartame-Acesulfame generally appears as a fine white crystalline powder with excellent dispersibility in dry formulations.
Salt of Aspartame-Acesulfame is odorless and exhibits intense sweetness even at very low concentrations.
Salt of Aspartame-Acesulfame demonstrates good compatibility with many food ingredients including acids, flavors, stabilizers, and preservatives.
Salt of Aspartame-Acesulfame is commonly incorporated into powdered beverage mixes, instant products, and tabletop sweeteners.
Salt of Aspartame-Acesulfame has relatively low hygroscopicity, allowing improved storage and handling characteristics compared with some alternative sweeteners.
CHEMICAL CHARACTERISTICS of SALT of ASPARTAME-ACESULFAME:
Chemically, Salt of Aspartame-Acesulfame is an ionic compound formed between aspartame and acesulfame components.
Salt of Aspartame-Acesulfame improves sweetness efficiency and modifies flavor release characteristics.
Salt of Aspartame-Acesulfame may gradually decompose under prolonged exposure to excessive heat, moisture, or highly alkaline conditions.
Under recommended storage conditions, however, Salt of Aspartame-Acesulfame remains sufficiently stable for commercial food processing applications.
Salt of Aspartame-Acesulfame is compatible with many hydrocolloids, carbohydrates, proteins, and beverage systems.
BENEFITS of SALT of ASPARTAME-ACESULFAME:
Salt of Aspartame-Acesulfame offers numerous commercial and technological benefits.
Salt of Aspartame-Acesulfame provides high sweetness intensity while requiring only minimal concentrations, reducing caloric contribution significantly.
Salt of Aspartame-Acesulfame helps manufacturers produce reduced-sugar and sugar-free products without sacrificing sweetness quality.
Another major benefit of Salt of Aspartame-Acesulfame is improved taste performance.
Salt of Aspartame-Acesulfame minimizes the metallic or bitter aftertaste commonly associated with some high-intensity sweeteners.
Salt of Aspartame-Acesulfame blend also improves flavor persistence and mouthfeel compared with certain single sweeteners.
Salt of Aspartame-Acesulfame's enhanced stability compared with pure aspartame allows broader application in processed foods and beverages.
Salt of Aspartame-Acesulfame is frequently used in combination with additional sweeteners such as sucralose to create more sugar-like sweetness profiles.
Salt of Aspartame-Acesulfame demonstrates sweetness synergy that improves sensory perception and reduces formulation costs.
Salt of Aspartame-Acesulfame is commonly used in advanced flavor engineering applications.
Food technologists frequently select Salt of Aspartame-Acesulfame because it provides rapid sweetness onset, smooth sweetness persistence, and improved flavor masking capability.
Salt of Aspartame-Acesulfame is compatible with carbonation systems, dairy matrices, powdered formulations, and flavored beverage systems.
Because of its high sweetening potency, only trace amounts are required in final formulations, making Salt of Aspartame-Acesulfame economically attractive for industrial-scale manufacturing.
HISTORY of SALT of ASPARTAME-ACESULFAME:
Salt of Aspartame-Acesulfame was invented in 1995 by sweetener expert Dr John Fry while working for The Holland Sweetener Company (HSC), a subsidiary of DSM.
HSC marketed it with the name Twinsweet.
Salt of Aspartame-Acesulfame was approved for use as an artificial sweetener in the European Parliament and Council Directive 94/35 EC as amended by Directive 2003/115/EC in 2003.
In North America, it falls under the same regulations as aspartame and acesulfame-K.
Salt of Aspartame-Acesulfame is also approved for use in China, Russia, Hong Kong, Australia, and New Zealand.
In December 2006, HSC ceased all of Salt of Aspartame-Acesulfame's aspartame operations, citing a glut in the market driving prices below profitable values.
The rights to aspartame-acesulfame are now owned by The NutraSweet Company Inc., who has continued to market the sweetener successfully in the United States and European Union.
Salt of Aspartame-Acesulfame is a high-intensity artificial sweetener produced from the combination of two sweetening agents: aspartame and acesulfame potassium.
Salt of Aspartame-Acesulfame is designed to provide a synergistic sweetening effect with improved flavor quality, enhanced sweetness stability, and reduced bitter aftertaste compared with individual sweeteners alone.
Salt of Aspartame-Acesulfame is commonly used in sugar-free and reduced-calorie food products, beverages, pharmaceuticals, chewing gum, and nutritional formulations.
Salt of Aspartame-Acesulfame offers strong sweetness potency while contributing minimal calories.
Salt of Aspartame-Acesulfame is particularly valued because it combines the rapid sweetness onset of acesulfame with the smoother and longer-lasting sweetness profile of aspartame.
PROPERTIES of SALT of ASPARTAME-ACESULFAME:
Salt of Aspartame-Acesulfame is about 200 times sweeter than sugar, which means it imparts an intense sweet taste to products in small amounts.
Salt of Aspartame-Acesulfame is thermally stable, allowing it to be used in cooking and baking.
Salt of Aspartame-Acesulfame is also relatively stable in acidic and alkaline conditions.
PHYSICAL AND CHEMICAL CHARACTERISTICS of SALT of ASPARTAME-ACESULFAME:
Salt of Aspartame-Acesulfame appears as a white to off-white, odorless, crystalline powder.
Salt of Aspartame-Acesulfame exhibits sparing solubility in water and slight solubility in ethanol, allowing preparation of up to 1% aqueous solutions for analytical purposes.
Salt of Aspartame-Acesulfame lacks a distinct melting point and decomposes above 145°C.
Salt of Aspartame-Acesulfame's sweetness potency is approximately 350 times that of sucrose on a weight basis, delivering a clean taste profile with reduced bitterness compared to the individual sweeteners.
STABILITY AND REACTIVITY of SALT of ASPARTAME-ACESULFAME:
Salt of Aspartame-Acesulfame exhibits enhanced thermal stability compared to aspartame alone and decomposes above 145°C, with the acesulfame component remaining largely intact due to its inherent heat resistance.
In practical applications, such as baking or pasteurization, Salt of Aspartame-Acesulfame maintains sweetness better than physical mixtures of the individual sweeteners under storage conditions.
Salt of Aspartame-Acesulfame shows improved pH stability over aspartame alone due to the acesulfame moiety, making it suitable for mildly acidic to neutral food environments, though the aspartame portion is susceptible to hydrolysis in strong acids or bases.
In terms of reactivity, Salt of Aspartame-Acesulfame is generally non-reactive with common food components such as proteins, lipids, or carbohydrates under ambient conditions, making it suitable for diverse formulations.
Salt of Aspartame-Acesulfame can undergo slow hydrolysis in the presence of nucleophiles like water or amines, particularly at elevated temperatures or non-optimal pH, resulting in gradual breakdown without significant off-flavors.
This limited reactivity profile, combined with low hygroscopicity, supports Salt of Aspartame-Acesulfame's incorporation into dry mixes and confections.
Salt of Aspartame-Acesulfame demonstrates superior long-term stability over blends of the separate sweeteners in low-moisture products like chewing gum, maintaining sensory qualities throughout storage.
PRODUCTION of SALT of ASPARTAME-ACESULFAME:
Synthesis Methods
The primary synthesis of Salt of Aspartame-Acesulfame involves a neutralization reaction between the free base form of aspartame and acesulfame potassium in an aqueous or methanolic solution, typically facilitated by a strong acid to drive the trans-salification and ensure proton transfer.
This process begins by dissolving equimolar amounts of aspartame and acesulfame potassium in water or methanol, followed by gradual addition of a strong acid such as hydrochloric acid (HCl) at controlled temperatures (e.g., 40–70°C) to form the 1:1 ionic salt via ion exchange, with potassium chloride as a byproduct.
The reaction mixture is then cooled to promote precipitation of the salt, which is isolated by filtration, washed with cold solvent, and dried under vacuum, yielding a crystalline product with enhanced thermal stability.
The simplified ionic reaction can be represented as:
Aspartame+Acesulfame K+HCl→Aspartame-H Acesulfame+KCl
This equation illustrates the protonation of aspartame by the strong acid and displacement of the potassium cation by ion exchange.
An alternative approach utilizes acesulfamic acid directly reacted with aspartame in an organic solvent such as methylene chloride, where the components are mixed at room temperature to spontaneously form and precipitate the salt, avoiding the need for additional acids or potassium byproducts.
For purification and to ensure a precise 1:1 molar ratio, ion exchange chromatography can be employed to separate the salt from unreacted components or impurities.
Typical yields from these methods range from 90–95%, with high-performance liquid chromatography (HPLC) used post-synthesis to achieve purities exceeding 98% by removing residuals.
CHEMICAL PROPERTIES of SALT of ASPARTAME-ACESULFAME:
Molecular Structure
Salt of Aspartame-Acesulfame is a 1:1 ionic compound formed by the association of aspartame, a dipeptide methyl ester consisting of L-aspartic acid and L-phenylalanine, and acesulfame, a cyclic sulfamate derivative.
Salt of Aspartame-Acesulfame arises from an acid-base reaction in which the amino group of aspartame becomes protonated, pairing ionically with the acesulfame anion derived from acesulfame potassium, effectively replacing the potassium counterion.
The molecular formula of Salt of Aspartame-Acesulfame is $ ce{C18H23N3O9S} $, with a molar mass of 457.45 g/mol.
In structural terms, the aspartame moiety is represented as (3S)-3-amino-4-[[(2S)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4-oxobutanoic acid in its protonated form, while the acesulfame anion is 6-methyl-2,2-dioxooxathiazin-4-one.
These components are linked ionically, with the full IUPAC name being (3S)-3-amino-4-[[(2S)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4-oxobutanoic acid; 6-methyl-2,2-dioxooxathiazin-4-one.
The structure features the aspartame portion as a dipeptide derivative, including a central amide bond connecting the aspartic acid and phenylalanine residues, a methyl ester at the C-terminus, a free carboxylic acid side chain on aspartic acid, and a benzyl group on phenylalanine.
The acesulfame anion comprises a six-membered heterocyclic oxathiazine ring with a methyl substituent at position 6, a ketone carbonyl at position 4, and a sulfonyl group (S(=O)₂) at position 2, contributing to its cyclic sulfamate character.
Key functional groups across the molecule include amides and an ester in the aspartame moiety, as well as a sulfonamide and the heterocyclic ring system in the acesulfame moiety
SOURCES of SALT of ASPARTAME-ACESULFAME:
Salt of Aspartame-Acesulfame is created by blending aspartame and acesulfame potassium in a specific ratio.
Salt of Aspartame-Acesulfame is chemically stable and provides a more intense and longer-lasting sweetness compared to using either sweetener alone.
COMMERCIAL INTRODUCTION of SALT of ASPARTAME-ACESULFAME:
Salt of Aspartame-Acesulfame, a high-intensity sweetener combining aspartame and acesulfame in an ionic bond, was invented in 1995 by Dr. John Fry, a food science expert, during his tenure at The Holland Sweetener Company (HSC), a joint venture between DSM and Tosoh Corporation.
This innovation aimed to leverage the complementary taste profiles of its components—aspartame for a sugar-like sweetness and acesulfame for stability and intensity—while addressing limitations such as aspartame's susceptibility to heat and moisture degradation.
The salt form, approximately 350 times sweeter than sucrose by weight, was patented that year.
Commercial development progressed slowly due to regulatory hurdles, with temporary approvals granted in the UK and Netherlands in the late 1990s for limited use.
Full European Union authorization came via Directive 2003/115/EC, adopted on 22 December 2003, which amended the 1994 sweeteners directive to include Salt of Aspartame-Acesulfame as E 962, permitting its use in a wide range of foodstuffs including beverages, tabletop sweeteners, and confectionery.
The directive followed positive safety evaluations by the EU Scientific Committee on Food, confirming its acceptability based on toxicological data equivalent to its individual components.
HSC marketed the product under the brand name Salt of Aspartame-Acesulfame, emphasizing its advantages like rapid dissolution, non-hygroscopic properties, and compatibility in dry and semi-dry formulations without unwanted interactions.
Salt of Aspartame-Acesulfame's European market rollout began immediately after the October 2003 parliamentary approval, targeting sectors such as chewing gum (e.g., for Wrigley and Adams), soft drinks, and dairy products, with production at a DSM facility.
By 2004, Salt of Aspartame-Acesulfame was incorporated into various low-calorie products, offering manufacturers a single-ingredient solution that simplified labeling and formulation compared to blending aspartame and acesulfame separately.
Salt of Aspartame-Acesulfame gained traction in the EU for its enhanced shelf-life stability, particularly in heated applications, contributing to the growing demand for reduced-sugar foods amid rising health concerns over obesity.
Outside the EU, commercial adoption has been limited; it remains unapproved as a standalone food additive by the US FDA, though mixtures of its components are permitted.
Approvals exist in other regions, including Australia and New Zealand (as INS 962), supporting global exports of Salt of Aspartame-Acesulfame for use in compliant markets.
HSC ceased operations in 2006 amid industry consolidation, but production continued under DSM and has persisted into the 2020s, with Salt of Aspartame-Acesulfame integrated into international supply chains for low- and no-calorie products.
HISTORY of SALT of ASPARTAME-ACESULFAME:
Discovery and Development
Salt of Aspartame-Acesulfame emerged from efforts to combine the properties of two established intense sweeteners: aspartame, discovered in 1965 by chemist James M. Schlatter at G.D. Searle & Company during synthesis of potential anti-ulcer agents, and acesulfame potassium, identified in 1967 by Karl Clauss at Hoechst AG through an unexpected sweet-tasting byproduct of organic synthesis research.
These individual compounds offered high sweetness—aspartame approximately 200 times that of sucrose and acesulfame potassium about 200 times—but faced limitations such as aspartame's poor thermal stability in liquids and potential bitter aftertastes when used alone.
The salt was invented in 1995 by John C. Fry and Jacob van Soolingen at the Holland Sweetener Company, a joint venture specializing in aspartame production, to exploit synergistic effects between the components.
Formed as a 1:1 molar ionic compound (approximately 2:1 by weight), it was patented via a novel aqueous process involving trans-salification of aspartame and acesulfame potassium with a strong acid, yielding a product with enhanced solubility and non-hygroscopic properties.
Initial laboratory tests in the mid-1990s confirmed its sweetness at 200–300 times that of sucrose, surpassing simple blends due to improved flavor release and taste masking of bitterness.
The primary rationale was to overcome aspartame's instability in heated or liquid formulations by pairing it with heat-stable acesulfame, while the salt form prevented physical separation of components during storage or processing, ensuring uniform sweetness delivery.
Proof-of-concept studies around 1995–1996 demonstrated faster dissolution rates (e.g., complete in 1 minute in neutral buffers versus 2–4 minutes for aspartame alone) and superior thermal stability, with less than 0.5% degradation after 1 hour at 120°C.
Key milestones included the priority patent filing in October 1995 and U.S. grant in 1998.
These developments laid the groundwork for regulatory evaluation, emphasizing the salt's potential in beverages and confections where stability is critical.
PHYSICAL and CHEMICAL PROPERTIES of SALT of ASPARTAME-ACESULFAME:
Chemical formula: C18H23N3O9S
Molar mass: 457.45 g·mol−1
Appearance: white crystalline powder
CAS Number: 106372-55-8
EC Number: 600-263-7
Molecular Formula: C18H23N3O9S
Molecular Weight: 457.45 g/mol
Chemical Name: Aspartame-Acesulfame Salt
Common Name: Aspartame-Acesulfame
Chemical Type: Artificial sweetener blend/salt
Appearance: White crystalline powder
Odor: Odorless
Taste: Intensely sweet
Food Additive Classification: High-intensity sweetener
Physical State: Solid
Appearance: White crystalline powder
Odor: Odorless
Taste: Very sweet
Sweetness Intensity: Approximately 300–350 times sweeter than sucrose
Solubility in Water: Moderately to highly soluble
Solubility in Ethanol: Slightly soluble
Melting Point: Decomposes upon heating
Stability: Stable under normal storage conditions
Heat Stability: Better than aspartame alone
pH Stability: Stable in mildly acidic conditions
Hygroscopicity: Low to moderate
Density: Approximately 1.4–1.6 g/cm³
Vapor Pressure: Negligible
Molecular Structure: Ionic salt/adduct structure
Color: White
Flavor Profile: Sugar-like sweetness with reduced aftertaste
FDA UNII: IFE6C6BS24
Molecular Weight: 457.46011000
Formula: C18 H23 O9 N3 S
Appearance: white crystalline powder (est)
Assay: 63.00 to 100.00
Food Chemicals Codex Listed: No
Boiling Point: 535.80 °C. @ 760.00 mm Hg (est)
Flash Point: 532.00 °F. TCC ( 277.80 °C. ) (est)
logP (o/w): 1.108 (est)
Soluble in: alcohol, slightly; water, sparingly
Molecular form: C18H23N3O9S
Appearance: White to Off-White Solid
Mol. Weight: 457.45
Storage: 2-8°C Hygroscopic, Refrigerator, Under Inert Atmosphere
FIRST AID MEASURES of SALT of ASPARTAME-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 ASPARTAME-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 ASPARTAME-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 ASPARTAME-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 ASPARTAME-ACESULFAME:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
STABILITY and REACTIVITY of SALT of ASPARTAME-ACESULFAME:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available
