Title: Alternative Sweeteners

20 von Rymon Lipinski and Hanger
pigs, and later with human volunteers. All animal species, as well as humans,
quickly absorbed acesulfame K, but there was rapid excretion of the compound,
mainly in the urine. A multiple-dose study showed no accumulation in tissues
(22). Serum determination of acesulfame K can be carried out by high-performance
liquid chromatographic (HPLC) analysis (26). No activity attributable to
metabolites was found. After prolonged exposure to acesulfame K, animals did
not show any sign of induced metabolism. Again, after administration of 14 Clabeled
acesulfame K, only the original substance was found in the excreta (22).
Acesulfame K is not metabolized by bacteria. This applies, too, for Streptococcus
mutans and other microorganisms that may contribute to the formation
of caries. Acesulfame K was tested in several studies. Although an inhibition of
dental plaque microorganisms or S. mutans was not always reported, in other test
systems a clear inhibition was demonstrated (27–29). Synergism in the inhibition
of bacteria was observed in mixtures of intense sweeteners (30) or mixtures of
acesulfame K, saccharin, and fluoride (31). In all studies, however, the concentrations
necessary for an inhibitory effect were well above the concentrations used
for customary sweetness levels.
D. Stability and Reactions in Foods
Long-term and heat stability are important factors for the use of intense sweeteners
in many food products and in beverages. In this regard, various conditions
have to be met. In foods and beverages, pH levels vary from neutral to the acid
range and may, in extreme cases like certain soft drinks, go down to values around
and even less than 3. In this wide pH range, even after prolonged storage, no
decrease of sweetness intensity is detected.
In aqueous media, acesulfame K is distinguished by very good stability.
After several months of storage at room temperature, virtually no change in acesulfame
K concentration was found in the pH range common for beverages. Prolonged
continuous exposure to 30°C, conditions that will hardly be found in practice,
does not cause losses exceeding 10%, the threshold for recognition of
sweetness differences (7). Even at temperatures of 40°C, the threshold for detection
of sweetness differences is exceeded after several months only for products
having pH 3.0 or less (32).
Extensive studies were performed with buffered aqueous solutions. Results
for pH levels and storage conditions commonly found for soft drinks are given
in Table 2. After 10 years’ storage of a solution buffered to pH 7.5 at room
temperature, no significant loss of acesulfame K was detected.
Acesulfame K-containing beverages can be pasteurized under normal pasteurization
conditions without loss of sweetness. Pasteurizing for longer periods
at lower temperatures is possible, as is short-term pasteurization for a few seconds
at high temperatures. Sterilization is possible without losses under the normal