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acesulfame potassium

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acesulfame potassium

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Also known as acesulfame K, Ace K, E950

Organic synthetic salt used as a low-calorie sweetener

In the Vinony graph

Vinony's link graph records 290 inbound references to acesulfame potassium, and connects out to shrimp and prawn as food, tea and bread.

Vinony files it under Chembox image size set, ECHA InfoCard ID from Wikidata and E-number additives.

Vinony links it to 38 Wikipedia language editions.

Chemical data

Formula
C4H4KNO4S
Molecular weight
201.24 g/mol
IUPAC name
potassium 6-methyl-2,2-dioxo-1-oxa-2lambda6-thia-3-azanidacyclohex-5-en-4-one
SMILES
CC1=CC(=O)[N-]S(=O)(=O)O1.[K+]
InChIKey
WBZFUFAFFUEMEI-UHFFFAOYSA-M
Polar surface area
69.8 Ų
H-bond donors
0
H-bond acceptors
5
Formal charge
0

via PubChem

Drug data · ChEMBL

Max clinical phase
Phase 3
Molecule type
Small molecule
Indications
Constipation

via ChEMBL · EBI

Described at

Food-Info.net : What is acesulfam K?

food-info

food-info.net →

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Wikidata facts

Mass
200.949810288
Has use
excipient
Show 7 more facts
canonical SMILES
CC1=CC(=NS(=O)(=O)O1)[O-].[K+]
chemical formula
C₄H₄KNO₄S
NCI Thesaurus ID
C76512
Commons category
Acesulfame potassium
has characteristic
bitterness
acceptable daily intake
9
Sources (5)

via Wikidata · CC0

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Encyclopedic overview

Acesulfame potassium ( UK: /æsɪˈsʌlfeɪm/, US: /ˌeɪsiːˈsʌlfeɪm/ AY-see-SUL-faym or /ˌæsəˈsʌlfeɪm/), also known as acesulfame K or Ace K, is a synthetic calorie-free sugar substitute (artificial sweetener) often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number (additive code) E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG (now Nutrinova). Acesulfame potassium is the potassium salt of 6-methyl-1,2,3-oxathiazine-4(3H)-one 2,2-dioxide. It is a white crystalline powder with molecular formula C 4H 4KNO 4S and a molecular weight of 201.24 g/mol.

Properties

Excerpted from Wikipedia’s “acesulfame potassium” article, available under the CC BY-SA 4.0 licence.

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