| History | discovered in 1967 by Clauss and Jensen |
| Synthesis | belongs to the dihydrooxathiazinondioxide sweetener group. It is either made of acetoacetic acid derivatives or else these occur during its production as intermediate products. |
| Sensoric feetures / sweetening power | rapidly perceptible sweetness
approximately 200 times sweeter than sugar |
| Characterictics |
| physiological | is not converted in the body and is excreted unchanged by the kidneys
calorie-free
toothfriendly and suitable for diabetics |
| technical | colourless crystals or white, crystalline powder
outstanding technical sweetener
very thermostable and therefore suitable for baking and cooking
storage-stable / good shelf-life
enhances and intensifies flavours
best synergy results with Aspartame and Cyclamate
at high doses, Ace K has a slight aftertaste |
| ADI-value | 15 mg per kg of body weight |
Fields of application
| table-top sweeteners (tablets, spoon-for-spoon powders and liquid sweeteners)
water- and milk-based drinks
puddings, desserts
ice cream and frozen desserts
sweets, chocolate
muesli, cornflakes, cereals
chewing gum
spreads
jams, marmalades
canned preserves and pickled vegetables
marinades, sauces, delicacies
toothpaste, mouthwash
pharmaceuticals |
