Application acesulfame K in low calorie beverages

Acesulfame k can be used as a sweetening agent on a wide range of products for instance in low calorie products, diabetic foods, sugarless products, oral hygiene preparations, pharmaceuticals, and animal feeds. Low-caloric and calories-reduced beverages are a highly important field of applications for acesulfame K.

Acesulfame is suitable for low calories and diet beverages because of its good stability in aqueous solution even at low pH typical of diet soft drinks.

As with all intense sweeteners, sweetness potency of acesulfame K relative to sucrose decreases with increasing concentration and varies with the medium in which the sweetener is being tested and the method used for quantifying sweetness.

The taste profile of acesulfame K is generally considered to be superior to saccharin.

It has a rapid onset time but the sweetness quality is marred by a bitter astringent aftertaste that is particularly noticeable at higher concentrations.

The taste quality of blends with acesulfame K with other sweetness is superior to single sweeteners even at the fairly high sweetens level of these beverages.

When acesulfame K is blended with other sweeteners for beverage use, it may be reasonable to deviate from blend rations which provide the highest synergistic sweetness enhancement.

Especially in blends of acesulfame K and aspartame variation of blend rations allows modifications of the time-intensity profile of sweetness and adaptation to flavour profiles.

High levels of synergisms (30% and above) occur with aspartame and to a lesser extent with cyclamate, glucose, fructose and sucrose.

Acesulfame K containing beverages can be pasteurized under normal pasteurization conditions without loss of sweetness.

Pasteurization for longer periods at lower temperature is possible, as is short-term pasteurization for a few seconds at high temperature.
Application acesulfame K in low calorie beverages

Acesulfame K in food

Acesulfame K is freely soluble in water and also in aqueous alcoholic solutions with high water content. It is the generic name for the potassium salt of 6-methyl-1, 2, 3-oxathiazine-4 (3H)-one-2,2 dioxide.

Acesulfame K provides no energy. It was first approved for limited use by FDA in July 1988 and then additionally approved for use in beverages in 1998.

It is a noncariogenic, nonlaxative, intense sweetener used in a wide range of foods, including foods for diabetics. Acesulfame K has approximately 200 times the sweetness of sucrose at the 3% sucrose level. 

Food manufacturers use acesulfame K in chewing gum, powdered beverage mixes, nondairy creamers, gelatins and puddings.

Heat does not affect acesulfame K. So it is stable under heating condition used in the processing of foods. Pasteurization or ultra high temperature (UHT) treatment used for dairy products does not result in any loss of acesulfame K.

Acesulfame K may be used alone or in combination worth other sweetening agents. Combination systems are useful, particularly in products requiring bulking agents for texture or viscosity.

A sorbitol-acesulfame K blend for example is used in baked goods.
Acesulfame K in food