Food additives data book - wordpres

Commercially successful combination of sucrose/acesulphame/aspartame – at 270 :1.5 :1.0 or 40% :30% :30% sweetness gives good sweetness at 33% of
calories from sucrose alone. Used in blackcurrant, where fruitiness enhancement is important. Good stability in fruit-based soft drinks.
Solubiluty in water:
0°C = 150 g/l
10°C = 210 g/l
20°C = 270 g/l
30°C = 360 g/l
40°C = 460 g/l
50°C = 580 g/l
70°C = 830 g/l
100°C = 1300 g/l
Solubility at 20°C:
Methanol = 10 g/l
anhydrous ethanol = 1g/l
anhydrous glycerol = 30 g/l
80 :20 glycerol :water (v/v) = 82 g/l
50 :50 glycerol :water (v/v) = 162 g/l
acetone = 0.8 g/l
glacial acetic acid = 130 g/l
Solubility at 23°C:
80 :20 ethanol :water (v/v) = 46 g/l
60 :40 ethanol :water (v/v) = 100 g/l
40 :60 ethanol :water (v/v) = 155 g/l
20 :80 ethanol :water (v/v) = 221 g/l
SYNERGISTS: Sorbitol (1 :150–200); sucrose (1 :100–150); isomalt (1 :250–300) – said to round up sorbitol’s sweet
taste; maltitol (1 :150); up to 30% increase in sweetness intensity with cyclamate and aspartame;
aspartame (1 :1); sodium cyclamate (1 :5); also with fructose, thaumatin; barely noticeable
improvement in combination with saccharin
Acesulphame 905