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A0070000

Acesulfame potassium

European Pharmacopoeia (EP) Reference Standard

Sinonimo/i:

Acesulfame K, 6-Methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide potassium salt

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About This Item

Formula empirica (notazione di Hill):
C4H4KNO4S
Numero CAS:
55589-62-3
Peso molecolare:
201.24
Beilstein:
3637857
Numero MDL:
MFCD00043833
Codice UNSPSC:
41116107
ID PubChem:
329770570
NACRES:
NA.24

Grado

pharmaceutical primary standard

Famiglia di API

acesulfame

Produttore/marchio commerciale

EDQM

applicazioni

pharmaceutical (small molecule)

Formato

neat

Temperatura di conservazione

2-8°C

Stringa SMILE

[K+].CC1=CC(=O)[N-]S(=O)(=O)O1

InChI

1S/C4H5NO4S.K/c1-3-2-4(6)5-10(7,8)9-3;/h2H,1H3,(H,5,6);/q;+1/p-1
WBZFUFAFFUEMEI-UHFFFAOYSA-M

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Descrizione generale

This product is provided as delivered and specified by the issuing Pharmacopoeia. All information provided in support of this product, including SDS and any product information leaflets have been developed and issued under the Authority of the issuing Pharmacopoeia.
For further information and support please go to the website of the issuing Pharmacopoeia.

Applicazioni

Acesulfame potassium EP Reference standard, intended for use in laboratory tests only as specifically prescribed in the European Pharmacopoeia.

Confezionamento

The product is delivered as supplied by the issuing Pharmacopoeia. For the current unit quantity, please visit the EDQM reference substance catalogue.

Altre note

Sales restrictions may apply.

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

Not applicable

Punto d’infiammabilità (°C)

Not applicable

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Certificati d'analisi (COA)

Lot/Batch Number

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Sigma-Aldrich

240931

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Supelco

PHR1381

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Saccharin ≥98%

Sigma-Aldrich

109185

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Sodium Cyclamate analytical standard

Supelco

47827

Sodium Cyclamate

Sucralosio ≥98.0% (HPLC)

Sigma-Aldrich

69293

Sucralosio

Sodium Saccharin analytical standard

Supelco

47839

Sodium Saccharin

Wei-Li Li et al.
Journal of molecular neuroscience : MN, 51(1), 225-236 (2013-04-23)
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
Mi-Sun Ha et al.
International journal of food sciences and nutrition, 64(6), 715-723 (2013-05-02)
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 intakes (ADIs).
In search of a role for carbonation: is this a good or bad taste?
Catia Sternini
Gastroenterology, 145(3), 500-503 (2013-07-31)
Francesco Di Salle et al.
Gastroenterology, 145(3), 537-539 (2013-05-30)
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
Pornrat Sinchaipanit et al.
Journal of the science of food and agriculture, 93(13), 3304-3311 (2013-04-16)
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 sweeteners aspartame (ASP), acesulfame potassium (ACE)
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