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Acesulfame is a food additive with the chemical name of potassium acetylsulfamate, also known as AK sugar. It is a white crystalline powder in appearance. It is an organic synthetic salt with a taste similar to sugar cane. It is soluble in water and slightly soluble in alcohol. The chemical property of acesulfame is stable, and it is not easy to decompose; It does not participate in body metabolism and does not provide energy; High sweetness and low price; No cariogenic; It has good heat and acid stability and is the fourth generation of synthetic sweetener in the world. It can produce a strong synergistic effect when mixed with other sweeteners, and can increase the sweetness by 20%~40% under general concentration.
1. Physical properties
Character: colorless or white, odorless, strong sweet crystalline powder
Solubility: easily soluble in water, slightly soluble in ethanol
Solid density: 1.512 g/cm3
Optical absorption: there is the maximum absorption peak in the range of ultraviolet 227 nm
2. Chemical properties
Stability: This product has good stability. It has no decomposition after being stored in bulk at room temperature for 10 years, and its sweetness has not decreased after being stored in aqueous solution (pH=3.0-3.5, 20 ℃) for about two years. Although it decomposes after being stored at 40 ℃ for several months, its stability is good during the heating process. Sterilization and pasteurization do not affect its taste.
1. Acetylacetamide, sulfur trioxide and KOH as raw materials
The first step is to synthesize acetylacetaminosulfonic acid in an inert organic or inorganic solvent, and pass SO3 into acetylacetamide for cyclic condensation. Then it is extracted and separated, and then reacted with KOH to obtain the product. For example, at - 60 ℃, add 5.1g (50mmol) of acetylacetamide dissolved in 50mL of CH2Cl2 dropwise to 8mL (200mmol) of liquid SO3 dissolved in 50mL of CH2Cl2. After stirring for 2h, add 50mL of ethyl acetate and 50mL of water to the solution. The organic phase is separated after extraction. The aqueous phase was extracted twice with ethyl acetate, and the organic liquid obtained was combined into the organic phase. Dry on anhydrous Na2SO4, evaporate and recover ethyl acetate. The residue is dissolved in methanol, neutralized with KOH solution to precipitate acesulfame, and dried to obtain 3.1g of product, with a recovery rate of 31% of the theoretical amount. The disadvantage of this method is that it needs to react at a relatively low temperature, and the yield is not high.
2. Aminosulfonic acid, triethylamine, dienone, SO3 and KOH are used as raw materials
Add 9.7g (0.1mol) of aminosulfonic acid to 16mL (0.12mol) of triethylamine, stir until it is completely dissolved, drop 8mL of dienone at 0 ℃, and stir at room temperature until the reaction is over. Add hexane to precipitate and refine. When the solvent is removed under reduced pressure, the slurry is obtained, and the yield is between 95.7-99.0%. At - 30 ℃, add the slurry and 5-6 equivalent into the container containing CH2Cl2 at the same time and stir for 1-5 hours. The solvent is removed under reduced pressure, the residual KOH solution is treated, controlled at pH=8-10, and the solvent is removed and dried to obtain acesulfame, with a yield of 69%. The advantages of this method are that the raw materials are easily available, the process conditions are mild, but the process is complex.
3. Take sulfamoyl fluoride, dienone, potassium carbonate and KOH as raw materials
At 0 ℃, add dienone dropwise into the acetone solution of H2NSO2F and K2CO3 to prepare the potassium salt of ethylphenol-hexaphthalamido-N-sulfonphthalein fluoride, and react it with CH3OH and KOH solutions to prepare acesulfame. For example, dissolve 76g (0.55mol) of K2CO3 powder in 500mL of acetone, add 57.8mL (1.0mol) of H2NSO2F, drop 84.3mL (1.1mol) of dienone within 15 minutes, stir and mix at 0 ℃ for 30 minutes, and exothermic reaction will occur. Control the temperature below 30 ℃, and stop the reaction until CO2 is completely released. Filter the reaction mixture and wash it with a small amount of acetone. The colorless crystalline potassium salt of acetylacetamino-N-sulfophthalide fluoride is obtained. Stir this potassium salt with 4-6 mol of methanol solution to cyclize into acesulfame. The yield is 93% of the theoretical amount.
As a non-nutritive sweetener, the concentration of acesulfame used in food and beverage has no change within the general pH range. It can be mixed with other sweeteners, especially with aspartame and cyclohexyl sulfamate. It can be widely used in various foods such as solid drinks, pickles, preserves, gums and table sweeteners. The product has a strong sweet taste, with a sweetness of about 200 times that of sucrose. Its taste properties are similar to saccharin, and it has a bitter taste at high concentrations. According to the National Food Safety Standard for the Use of Food Additives (GB 2760-90), the maximum dosage is 0.3g/kg. It can be used as a sweetener in food, medicine, etc.
Codex Alimentarius Commission (CAC), the European Union, the United States, Japan, Australia, New Zealand, Canada and other international organizations, national and regional regulations and standards allow acesulfame to be used as a sweetener in corresponding foods. For example, in some European and American countries, acesulfame can be used in sweet products. China's National Food Safety Standard for the Use of Food Additives (GB 2760-2014) also stipulates that acesulfame can be used in ready-to-eat flavored food with milk as the main ingredient or its prefabricated products (excluding ice cream and flavored fermented milk) (only limited to canned milk-based desserts), frozen drinks (excluding edible ice), canned fruit, jam, preserves, pickled vegetables, processed edible fungi and algae, canned cereals, black sesame paste, canned cereal desserts, baked foods, beverages (excluding packaged drinking water), jellies, table sweeteners, condiments, soy sauce, candy, gum-based candy, etc., but are not allowed to be used in cold fruit products. China has also formulated the corresponding quality specification requirements for Acesulfame, the national standard for food safety, potassium acetasulfamate (GB 25540-2010). In addition, in accordance with the provisions of the General Principles for the Identification of Prepackaged Food in the National Food Safety Standards (GB 7718), as long as the use of acesulfame (including the use of compound sweeteners containing acesulfame) in food must be identified on the food label.
Acesulfame is a food additive with the chemical name of potassium acetylsulfamate, also known as AK sugar. It is a white crystalline powder in appearance. It is an organic synthetic salt with a taste similar to sugar cane. It is soluble in water and slightly soluble in alcohol. The chemical property of acesulfame is stable, and it is not easy to decompose; It does not participate in body metabolism and does not provide energy; High sweetness and low price; No cariogenic; It has good heat and acid stability and is the fourth generation of synthetic sweetener in the world. It can produce a strong synergistic effect when mixed with other sweeteners, and can increase the sweetness by 20%~40% under general concentration.
1. Physical properties
Character: colorless or white, odorless, strong sweet crystalline powder
Solubility: easily soluble in water, slightly soluble in ethanol
Solid density: 1.512 g/cm3
Optical absorption: there is the maximum absorption peak in the range of ultraviolet 227 nm
2. Chemical properties
Stability: This product has good stability. It has no decomposition after being stored in bulk at room temperature for 10 years, and its sweetness has not decreased after being stored in aqueous solution (pH=3.0-3.5, 20 ℃) for about two years. Although it decomposes after being stored at 40 ℃ for several months, its stability is good during the heating process. Sterilization and pasteurization do not affect its taste.
1. Acetylacetamide, sulfur trioxide and KOH as raw materials
The first step is to synthesize acetylacetaminosulfonic acid in an inert organic or inorganic solvent, and pass SO3 into acetylacetamide for cyclic condensation. Then it is extracted and separated, and then reacted with KOH to obtain the product. For example, at - 60 ℃, add 5.1g (50mmol) of acetylacetamide dissolved in 50mL of CH2Cl2 dropwise to 8mL (200mmol) of liquid SO3 dissolved in 50mL of CH2Cl2. After stirring for 2h, add 50mL of ethyl acetate and 50mL of water to the solution. The organic phase is separated after extraction. The aqueous phase was extracted twice with ethyl acetate, and the organic liquid obtained was combined into the organic phase. Dry on anhydrous Na2SO4, evaporate and recover ethyl acetate. The residue is dissolved in methanol, neutralized with KOH solution to precipitate acesulfame, and dried to obtain 3.1g of product, with a recovery rate of 31% of the theoretical amount. The disadvantage of this method is that it needs to react at a relatively low temperature, and the yield is not high.
2. Aminosulfonic acid, triethylamine, dienone, SO3 and KOH are used as raw materials
Add 9.7g (0.1mol) of aminosulfonic acid to 16mL (0.12mol) of triethylamine, stir until it is completely dissolved, drop 8mL of dienone at 0 ℃, and stir at room temperature until the reaction is over. Add hexane to precipitate and refine. When the solvent is removed under reduced pressure, the slurry is obtained, and the yield is between 95.7-99.0%. At - 30 ℃, add the slurry and 5-6 equivalent into the container containing CH2Cl2 at the same time and stir for 1-5 hours. The solvent is removed under reduced pressure, the residual KOH solution is treated, controlled at pH=8-10, and the solvent is removed and dried to obtain acesulfame, with a yield of 69%. The advantages of this method are that the raw materials are easily available, the process conditions are mild, but the process is complex.
3. Take sulfamoyl fluoride, dienone, potassium carbonate and KOH as raw materials
At 0 ℃, add dienone dropwise into the acetone solution of H2NSO2F and K2CO3 to prepare the potassium salt of ethylphenol-hexaphthalamido-N-sulfonphthalein fluoride, and react it with CH3OH and KOH solutions to prepare acesulfame. For example, dissolve 76g (0.55mol) of K2CO3 powder in 500mL of acetone, add 57.8mL (1.0mol) of H2NSO2F, drop 84.3mL (1.1mol) of dienone within 15 minutes, stir and mix at 0 ℃ for 30 minutes, and exothermic reaction will occur. Control the temperature below 30 ℃, and stop the reaction until CO2 is completely released. Filter the reaction mixture and wash it with a small amount of acetone. The colorless crystalline potassium salt of acetylacetamino-N-sulfophthalide fluoride is obtained. Stir this potassium salt with 4-6 mol of methanol solution to cyclize into acesulfame. The yield is 93% of the theoretical amount.
As a non-nutritive sweetener, the concentration of acesulfame used in food and beverage has no change within the general pH range. It can be mixed with other sweeteners, especially with aspartame and cyclohexyl sulfamate. It can be widely used in various foods such as solid drinks, pickles, preserves, gums and table sweeteners. The product has a strong sweet taste, with a sweetness of about 200 times that of sucrose. Its taste properties are similar to saccharin, and it has a bitter taste at high concentrations. According to the National Food Safety Standard for the Use of Food Additives (GB 2760-90), the maximum dosage is 0.3g/kg. It can be used as a sweetener in food, medicine, etc.
Codex Alimentarius Commission (CAC), the European Union, the United States, Japan, Australia, New Zealand, Canada and other international organizations, national and regional regulations and standards allow acesulfame to be used as a sweetener in corresponding foods. For example, in some European and American countries, acesulfame can be used in sweet products. China's National Food Safety Standard for the Use of Food Additives (GB 2760-2014) also stipulates that acesulfame can be used in ready-to-eat flavored food with milk as the main ingredient or its prefabricated products (excluding ice cream and flavored fermented milk) (only limited to canned milk-based desserts), frozen drinks (excluding edible ice), canned fruit, jam, preserves, pickled vegetables, processed edible fungi and algae, canned cereals, black sesame paste, canned cereal desserts, baked foods, beverages (excluding packaged drinking water), jellies, table sweeteners, condiments, soy sauce, candy, gum-based candy, etc., but are not allowed to be used in cold fruit products. China has also formulated the corresponding quality specification requirements for Acesulfame, the national standard for food safety, potassium acetasulfamate (GB 25540-2010). In addition, in accordance with the provisions of the General Principles for the Identification of Prepackaged Food in the National Food Safety Standards (GB 7718), as long as the use of acesulfame (including the use of compound sweeteners containing acesulfame) in food must be identified on the food label.
