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Acesulfame, a familiar stranger of food additives
Stability:Good stability,no decomposition after 10 years in bulk conditions at room temperature(10 years,you have to see this number),and the sweetness of the aqueous solution(pH=3.0-3.5,20°C)is not reduced for about two years.(It is placed in the water).Although it decomposes when placed at 40°C for several months,its stability is good during the heating process.Sterilization and pasteurization do not affect its taste.Anyway,it just won't break him easily.
He was invented by the German Karl Klaus in 1967,so it has been for many years.Properties:colorless or white,odorless,crystalline powder with strong sweet taste.
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