Acetylsulfonamide potassium (A-K sugar) detection

AK Sugar Features 1. Superior performance and pure taste: AK Sugar has a refreshing taste, a quick sweet sensation, and no adverse taste. 2. Good solubility: It is extremely soluble in water, slightly soluble in alcohol, 20? The solubility of C in water is 27 grams. 3. No calories: It is not metabolized in the human body, so it has no calories at all. Replacing sucrose in food and beverages can reduce calorie content. 4. High stability: It has excellent stability and can withstand 225? The high temperature of C remains stable within the range of PH2-PH10 and does not react with other ingredients in food or beverages. Therefore, using it in food and beverage can extend the shelf life. 5. Insufficient: Bitter taste at high concentrations. The use of AK sugar 1. In more than 40 countries such as 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 sweet products such as beverages, candies, pastries, ice cream, jam, pudding, baked goods, and table desserts, dairy products. 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 mixed with fructose, glucose, high fructose syrup or sucrose, it can enhance the taste characteristics while greatly reducing costs. 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 used in the production of jelly pudding and jam products, in order to improve the texture of these products, it is necessary to add some fillers such as sorbitol, which can produce products with much lower energy than sucrose products and will not cause tooth defects. 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. Using sorbitol instead of sucrose and adding 1000mg/kg of acesulfame to produce chewing gum, the product has a good fruity 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&Nbsp

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