Acesulfame K
CAS No.:55589-62-3
CAS No. :
55589-62-3HS Code :
293499Molecular Formula :
C4H4NO4KSMesh Size :
20-60MESH/ POWDERStandard :
BP/USP/FCC/GB/E950Appearance :
WHITE CRYSTALS POWDERCertification :
ISO/HALAL/KOSHERPacking :
25KG/DRUMSample :
AVAILABLEOrigin :
CHINADescription:
Acesulfame-K (E950) is a food additive, also known as AK sugar, and is 200-250 times sweeter than sucrose/sugar. It looks like a white crystalline powder. It is an organic synthetic salt. Its taste is similar to that of sugar cane. It is easily soluble in water and slightly soluble in alcohol. Acesulfame-K has stable chemical properties and is not prone to decomposition and failure; it does not participate in body metabolism and does not provide energy; it has high sweetness and is cheap; it has no cariogenic properties.
Specification:
Item |
Specification |
Absorbance |
min: 225.0 max: 229.0 |
Acetylacetimide |
Passes test |
Acidity |
Passes test |
Identification |
Passes test |
Insolubles |
≤75ppm |
UV active components |
≤20ppm |
Heavy Metals |
≤5ppm |
Potassium |
17.0-21.0% |
Lead |
≤1ppm |
Sulfate |
≤20ppm |
Arsenic |
≤3ppm |
Fluoride |
≤3ppm |
Organic Impurities |
≤20mg/kg |
PH (1 in 100 solution) |
5.5-7.5 |
Selenium |
≤10ppm |
Mercury |
≤1ppm |
Loss on Drying(105℃,2h) |
≤0.5% |
Total Plate Count |
Not more than 10 cfu/g |
Mold |
Not more than 10 cfu/g |
Enterobacteria |
Not more than 10 cfu/g |
Coliforms-MPN |
N/A |
Yeast |
Not more than 10 cfu/g |
Pseudomonas aeruginosa |
Negative in 1 gram |
Salmonella |
Negative in 1 gram |
E.Coli |
Negative in 1 gram |
Staphylococcus aureus |
Negative in 1 gram |
Clarity and Color of Solution |
The solution is clear and colorless |
Evaluation of Insolubles |
No excessive physical matter and no obnoxiousor detrimental matter |
Odor |
Odorless |
Taste and Odor |
Characteristically sweet with no abnormal odor |
Package: 25KG Drum, 1KG bag
Shelf Life: 24 Months
Storage: Store In Keep in cool and dry place. Protect from light and keep container closed. Avoid contamination from other special smell.
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