Re‐evaluation of acesulfame K (E 950) as food additive [PDF]
EFSA JournalThe present opinion deals with the re‐evaluation of acesulfame K (E 950) as a food additive. Acesulfame K (E 950) is the chemically manufactured compound 6‐methyl‐1,2,3‐oxathiazin‐4(3H)‐one‐2,2‐dioxide potassium salt.
Mónica Andreassen +2 more
exaly +6 more sources
Aspartame, acesulfame K and sucralose- influence on the metabolism of Escherichia coli [PDF]
Metabolism Open, 2020 Background: Gut microbes play a crucial role in the maintenance of human health. Components in the diet of the host affect their metabolism and diversity.
Shayan Shahriar +5 more
doaj +4 more sources
A Quantitative Method for Acesulfame K Using the Taste Sensor [PDF]
Sensors, 2020 We have developed a method to quantify the sweetness of negatively charged high-potency sweeteners coexisting with other taste substances. This kind of sweetness sensor uses lipid polymer membranes as the taste-sensing part.
Yuanchang Liu +4 more
doaj +5 more sources
Trigeminal Stimulus Menthol Masks Bitter Off-Flavor of Artificial Sweetener Acesulfame-K [PDF]
Foods, 2022 Consumer health concerns and regulatory policies lead to a growing demand for sugar-sweetened beverage alternatives. A reduced energy content can be achieved using artificial sweeteners, which often also convey a metallic or bitter off-flavor. Therefore,
Kai Büchner +5 more
doaj +2 more sources
A VALIDATED HPLC METHOD FOR SEPARATION AND DETERMINATION ASPARTAME AND ACESULFAME-K IN FOOD PRODUCTS [PDF]
Bulletin of Pharmaceutical Sciences. Assiut University, 2022 A pragmatic, economical, precise, straightforward to execute, and selective method for separation and determination of Aspartame and Acesulfame-k concentrations in non-alcoholic beverages and soft drinks.The separation by HPLC was implemented using a ...
Saleh Trefi +3 more
doaj +2 more sources
Determination of Artificial Sweeteners in Commercial Beverages: Do We Know What We Are Consuming? [PDF]
Journal of XenobioticsNon-nutritive artificial sweeteners (NASs) are xenobiotics widely used in the food industry as sugar substitutes, since they provide few to no calories compared to sucrose.
Mar Castellanos, Juan M. Sanchez
doaj +2 more sources
Synthetic vs. non-synthetic sweeteners: their differential effects on gut microbiome diversity and function [PDF]
Frontiers in MicrobiologyThe rising use of artificial sweeteners, favored for their zero-calorie content and superior sweetness, necessitates understanding their impact on the gut microbiome.
Alex Kidangathazhe +7 more
doaj +2 more sources
Menthol‐like cooling compounds, including (R)‐(‐)‐carvone, inhibit the human bitter taste receptors for saccharin and acesulfame K [PDF]
FEBS Open BioG protein‐coupled receptors (GPCRs) are responsible for sensing sweet, umami, and bitter tastes. Bitter taste receptors belong to the taste receptor type 2 (TAS2R) family, and although trigeminal stimulants, such as menthol, have been reported to reduce ...
Miyuu Saito, Takumi Misaka
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Bitter Taste of Saccharin and Acesulfame-K [PDF]
Chemical Senses, 2002 The relationships among suprathreshold taste responses to acesulfame-K, Na-saccharin and 6-n-propylthiouracil (PROP) were examined in two studies. In the first study, the labeled magnitude scale was used with the high anchor labeled as 'strongest imaginable oral sensation' and in the second study, it was labeled as 'strongest imaginable sensation of ...
John, Horne +3 more
openaire +2 more sources
Chemical Engineering Journal Advances, 2021 Acesulfame-K, aspartame, cyclamate, neotame, saccharin, and sucralose are highly water-soluble artificial sweeteners (ASs) that are widely used in consumer products and represent a billion USD global market in 2020.
Andrea M. Dietrich +3 more
doaj +1 more source