Shenghe Chemical [Ansemi] Sweetener Content 99%

AK sugar, whose scientific name is Acesulfame potassium, is also called acesulfame. It is a healthy new type of high-strength sweetener.

AK sugar (potassium acetate) has been allowed to be used as a low calorie sweetener since 1988. It is an organic synthetic salt with a taste similar to sucrose and a sweetness 200 times that of sucrose. It has a synergistic sweetening effect when used with other sweeteners. It is easy to preserve and has thermal stability, and can be excreted through the human digestive system without any changes, so there are no calories. Due to its high sweetness, stable properties, refreshing taste, good flavor, no bitterness, metal, chemical or other adverse aftertastes, and low price, as well as a large number of extensive and in-depth toxicological test results confirming its safety and no side effects, it is highly favored in the international sweetener market. Since the 1980s, Europe and America have been widely used in food, beverages, and pharmaceuticals. In recent years, with the increasing use of acesulfame in China's food and beverage and pharmaceutical industries, acesulfame, as an important new type of healthy product with great vitality in the sweetener market, is accepting users' choices.

The use of AK sugar 1. Among more than 40 industries in Europe, America, and China, Acesulfame is widely used in industries such as food, medicine, and cosmetics. In terms of food, it is used in almost all Almost all products such as drinks, candy, cakes, ice cream, jam, pudding, baked food, table sweets, dairy products, etc. When used alone, the beverage can achieve satisfactory sweetness as long as it contains a concentration of 800-1000mg/L or less. Because it contains no calories and does not participate in human metabolism, it is especially suitable for diabetes patients and people who need low energy healthy food.

2. Ansai honey is highly suitable as a sweetener in various types of beverages, including fruit juices, carbonated beverages, and lactic acid bacteria, due to its high temperature resistance, acid and alkali resistance, as well as long-term stability in solution. If it is mixed with fructose, glucose, High-fructose corn syrup or sucrose, it can improve the taste characteristics and greatly reduce the cost. And increase the consistency and viscosity of the beverage. Ansai honey, due to its high sweetness and good water solubility, can be used in beverage production to reduce the process, manpower, and time involved in the feeding process. And it can avoid phenomena such as coking caused by high temperature of sucrose solution.

3. When it is used in the production of jelly pudding and jam products, in order to improve the texture of such products, some fillers such as Sorbitol must be added, which can produce products with much lower energy than sucrose products and will not cause tooth fouling. Compared to products made with sucrose, jelly pudding made with acesulfame is less susceptible to microbial infection and spoilage due to its low concentration of water permeable compounds.

4. Candy foods can also be sweetened with acesulfame to achieve a satisfying sweet taste. Low energy bentonite can provide the necessary volume and texture of the product. In this way, the product mixed with acesulfame and Sorbitol has a good taste. Sorbitol was used to replace sucrose and 1000mg/kg acesulfame was added to produce chewing gum. The product had good fruit and sweet taste. Due to the rapid sweetness imparted by acesulfame, chewing gum that uses acesulfame can initially feel a sugar like sweetness.

5. Various table sweeteners can be made in thin, granular, powder, and solution forms using acesulfame. Due to its good solubility in water, Acesulfame can be formulated as a high concentration solution based household table sweetener. Under normal storage conditions, there is no shelf life issue with the solution. Solid and powdered table sweeteners are commonly used in hot beverages, and at such high temperatures, acesulfame has excellent solubility and strong stability