E food additives

E950 – Acesulfame K

Orange grain dots symbol for food additive with some concerns (E number classification – ORANGE level).

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Safety grading ORANGE – SOME CONCERNS

Why ORANGE? Acesulfame potassium (E950), also called Acesulfame K, is a calorie-free artificial sweetener about 200 times sweeter than sucrose. Regulatory agencies worldwide – including the European Food Safety Authority (EFSA) and the US FDA – have approved it as safe at permitted use levels. The established Acceptable Daily Intake (ADI) is 0–15 mg/kg body weight/day.

While toxicological studies generally support safety at normal intakes, some animal studies have raised questions about long-term effects, including potential links to cancer or thyroid issues, though findings are inconsistent. Acesulfame K is also sometimes criticised because it is not metabolised by the body – it passes unchanged into urine, raising questions about environmental persistence (it has been detected in surface waters). No conclusive evidence shows harm to consumers at permitted levels, but the ongoing scientific debate earns it an ORANGE grade for “some concerns.”

Should You Avoid Acesulfame K?

Not necessarily. For most consumers, occasional or moderate use of products containing Acesulfame K is considered safe. However, if you prefer to reduce artificial sweetener intake or avoid additives under debate, you may limit consumption. Children and heavy consumers of diet sodas may come closer to the ADI, so awareness of cumulative intake is useful.

Common Uses

  • Diet and “zero” soft drinks (often in blends with aspartame or sucralose)
  • Sugar-free chewing gums, candies, and desserts
  • Low-calorie yoghurts and baked goods (heat stable, unlike aspartame)
  • Tabletop sweetener blends (with aspartame, sucralose, or cyclamate)
  • Pharmaceuticals and oral hygiene products for palatability

Common names / Synonyms

  • Acesulfame potassium
  • Acesulfame K
  • E950
  • INS 950
  • Brand name: Sunett®

What is it Acesulfame K?

Acesulfame potassium is a synthetic sweetener developed in the late 1960s by German chemists. Chemically, it is the potassium salt of 6-methyl-1,2,3-oxathiazin-4(3H)-one-2,2-dioxide. Its molecular structure provides intense sweetness without contributing calories because it is not metabolised in the human body. Unlike aspartame, it is heat-stable and can withstand cooking and baking.

Production: Industrial synthesis involves acetoacetic acid derivatives and fluorosulfonyl isocyanate, which undergo reactions to yield the oxathiazinone dioxide ring system. This intermediate is then neutralised with potassium hydroxide to give crystalline Acesulfame K. Manufacturing ensures purity and safety by removing reactive intermediates.

Properties: It dissolves readily in water, is non-hygroscopic, and maintains sweetness even after heating, which explains its use in baked goods and long-shelf-life beverages. Its clean but slightly bitter aftertaste is often masked by blending with other sweeteners (like aspartame or sucralose) to achieve a more sugar-like taste profile. It passes through the body unchanged and is excreted in urine.

Where it’s allowed (EU vs US)

EU: Approved as E950 with an ADI of 0–15 mg/kg bw/day.

US: Approved by the FDA as a general-purpose sweetener. It is legal and widely used in both markets.

Further reading

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