Food additives data book - wordpres

HEAVY METAL CONTENT MAXIMUM IN 10
ppm:
ARSENIC CONTENT MAXIMUM IN ppm: 3
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C 31% weight/unit volume, or 360 g/l @ 50°C 830 g/l @ 100°C 100% weight/unit volume or 1300 g/l
in ethanol solution: @ 20% 221 g/l in 20 :80 vol/vol ethanol/water solution at 23°C @ 100% 0.1% at 20°C or 1 g/l
FUNCTION IN FOODS: Non-nutritive sweetening agent (200 times sweetness of sucrose); flavour modifier
ALTERNATIVES: Aspartame (similar to acesulphame : thaumatin mixture)
TECHNOLOGY OF USE IN FOODS:
Very soluble in water, DMF, DMSO. Non-hygroscopic. Soluble in alcohol, glycerin-water. Stable for several months at pH 3 or higher; stable to pasteurisation
and sterilisation at pH >3; stable to baking at temperatures >200°C.
Shelf-stable for more than 5 years in solid form; no hydrolysis of sterilised solution stored for one month at 40°C.
400–700 mg per litre produces a medium sweetness in drinks. Chemically and sensorily compatible with all sugars; best used in acidic foods; sweetness
intensity not diminished in hot drinks.
No hydrolytic decomposition of stock solutions with pH >3 for several months.
When used in solution, adjust pH to 5.5 to 6.0 range using appropriate buffer system.
Can supplement sugar alcohols in sugar-free ice-cream without affecting melting and whipping properties. Use at 500 mg/kg. Can be used to mask bitter
and other unpleasant taste characteristics of other products. Can be used alone in food products. Some benefits from combinations with bulk sweeteners; may
be some cost advantage to combining with thaumatin with a taste result equivalent to aspartame.
Good solubility and stability in aqueous media. Sweetness in acid foods slightly higher than in neutral; heat does not cause reduction in sweetness relative
to room temperature as it does in other sweeteners; can be added to liquid concentrates; can be processed in spray towers and in instant beverage powders due
to its heat stability.
In combination with other sweeteners, best taste profile in soft drinks obtained when each sweetener contributes 50% of sweetness; pleasant taste results
from mixtures with other high-intensity sweeteners, particularly aspartame and cyclamate.
Heat stability and good solubility aids in use in production of table-top formulations, solutions (should be adjusted to pH 5.5 to 6.0 with appropriate buffer
systems) or spray-dried granular or powder preparations.
Acesulphame 903