Acesulfame potassium
Acesulfame potassium structure
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Common Name | Acesulfame potassium | ||
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| CAS Number | 55589-62-3 | Molecular Weight | 201.242 | |
| Density | 1.512g/cm3 | Boiling Point | 332.7ºC at 760 mmHg | |
| Molecular Formula | C4H4KNO4S | Melting Point | 229-232°C (dec.) | |
| MSDS | Chinese USA | Flash Point | 155ºC | |
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Modulation of sweet taste by umami compounds via sweet taste receptor subunit hT1R2.
PLoS ONE 10(4) , e0124030, (2015) Although the five basic taste qualities-sweet, sour, bitter, salty and umami-can be recognized by the respective gustatory system, interactions between these taste qualities are often experienced when food is consumed. Specifically, the umami taste has been i... |
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In search of a role for carbonation: is this a good or bad taste?
Gastroenterology 145(3) , 500-3, (2013)
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Effect of sweeteners and hydrocolloids on quality attributes of reduced-calorie carrot juice.
J. Sci. Food Agric. 93(13) , 3304-11, (2013) Different ratios of combined sweeteners were modified to produce an acceptable reduced-calorie carrot juice. Various hydrocolloids were investigated to improve juice cloud stability. Changes in juice quality attributes were analysed.A combination of the sweet... |
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Effect of carbonation on brain processing of sweet stimuli in humans.
Gastroenterology 145(3) , 537-9.e3, (2013) Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The p... |
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Assessment of exposure of Korean consumers to acesulfame K and sucralose using a stepwise approach.
Int. J. Food Sci. Nutr. 64(6) , 715-23, (2013) Using a stepwise assessment of the exposure of Korean consumers to acesulfame K and sucralose, theoretical maximum daily intakes of the sweeteners were calculated using the Budget screening method, which resulted in values greater than the acceptable daily in... |
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Sweet preference modified by early experience in mice and the related molecular modulations on the peripheral pathway.
J. Mol. Neurosci. 51(1) , 225-36, (2013) The sweet taste is of immense interest to scientists and has been intensively studied during the last two decades. However, the sweet preference modification and the related mechanisms are still unclear. In this study, we try to establish a mice model with ma... |