The new intense sweetener Acesulfame K

Lipinski, Gert-Wolfhard von Rymon

doi:10.1016/0308-8146(85)90120-7

Cited by 38 publications

(25 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Aspartame and acesulfame K were described as similar in relative sweetness (Arpe, 1978;O'Brien and Gelardi, 1981;Rymon-Lipinski and Huddart, 1983), but individual aspects of sweetness quality were not compared. In this study, differences (~~0.05) between the two sweeteners were found in both aqueous and lipid systems.…”

Section: Analysis Of Datamentioning

confidence: 99%

“…In this study, differences (~~0.05) between the two sweeteners were found in both aqueous and lipid systems. Acesulfame K was reported (Rymon-Lipinski and Huddart, 1983) to have a sweet aftertaste that is lasting but not overpowering. Accordingly, residual sweetness of acesulfame K was lower than initial sweetness in solution but was similar to initial sweetness in creams.…”

Section: Analysis Of Datamentioning

confidence: 99%

See 1 more Smart Citation

Sensory Quality of Selected Sweeteners: Aqueous and Lipid Model Systems

Redlinger

Setser

1987

Journal of Food Science

View full text Add to dashboard Cite

The sweetness characteristics of sucrose, fructose, aspartame, acesulfame K, sodium saccharin and calcium cyclamate were studied in aqueous and lipid model food systems with and without lemon or vanilla flavoring. Anchored linear scales were used to evaluate sweetened model systems for initial, maximum and residual sweetness intensity and nonsweet aftertaste. Data were analyzed by analyses of variance. Flavor did not influence sweetness, except where residual sweetness was more intense in lemon and vanilla solutions than in plain solutions. No sweetener was perceived exactly like sucrose. Intensity and sweetness profiles varied between systems and among sweeteners. Character of the food system influenced perceptions of sweetness and aftertaste.

show abstract

Section: Analysis Of Datamentioning

confidence: 99%

Section: Analysis Of Datamentioning

confidence: 99%

Sensory Quality of Selected Sweeteners: Aqueous and Lipid Model Systems

Redlinger

Setser

1987

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Although acesulfame-K can be used alone in foodstuffs, thc::re are practical benefits of combining it with bulk sweeteners in some applications. Combinations of acesulfame-K with sorbitol in a ratio of 1: 150-200, with sucrose in a ratio of 1: 100-150, with isomalt in a ratio of 1 :250-300, and with maltitol in a ratio of 1: 150 provide mixtures with a 1: 1 ratio on a sweetness basis that appear to give the best taste profiles (von Rymon Lipinski, 1985). Acesulfame-K is said to round up the weak sweetness of sorbitol, and provide a more fully developed taste (von Rymon Lipinski, 1982).…”

Section: Mixturesmentioning

confidence: 99%

Food Additive User’s Handbook

Smith¹

1991

View full text Add to dashboard Cite

“…Acesulfame K is an artificial sweetener which has been used in the food industry for some years (von Rymon Lipinski 1985). We found that this sweetener acted as a potentiator of insulin secretion when injected (i.v.…”

Section: Introductionmentioning

confidence: 98%

The Effect of Artificial Sweetener on Insulin SecretionII. Stimulation of Insulin Release from Isolated Rat Islets by Acesulfame K (In Vitro Experiments)

Liang¹,

Maier²,

Steinbach³

et al. 1987

Horm Metab Res

View full text Add to dashboard Cite

The effect of the artificial sweetener Acesulfame K on insulin release in vitro was investigated. Pancreatic islets were obtained from Male Wistar rats. Acesulfame K produced a significant increase in insulin release from incubated islets. This effect was dose- and glucose-dependent. When islets were incubated with different amounts of Acesulfame K (2.5, 7.5 and 15 mM) and 15 mM glucose in the media for one hour, insulin concentrations were 140.2 +/- 21.1, 246.7 +/- 32.4 and 313.9 +/- 37.7 microU/ml, respectively. When 15 mM Acesulfame K was added to a media containing 0, 2.5, 5, 10 and 15 mM glucose, insulin release from incubated islets after 60 min were 25.6 +/- 6.4, 65.4 +/- 12.1, 109.0 +/- 10.0, 229.6 +/- 28.0 and 313.9 +/- 37.7 microU/ml. Incubating islets in the media containing arginine or acetylcholine increased insulin release significantly. However, when Acesulfame K was added to the media containing either arginine or acetylcholine, no further potentiating effect could be detected. The effect of Acesulfame K on insulin secretion was decreased by noradrenaline. However, the addition of naloxone, atropine and propranolol had no significant effect. Somatostatin inhibited insulin release from isolated pancreatic islets, but did not antagonize the action of Acesulfame K. When 2.5 mM Acesulfame K was added to a medium containing somatostatin, the inhibitory effect of somatostatin was totally neutralized. In a perifusion system, Acesulfame K stimulated both phases of insulin secretion. In conclusion, Acesulfame K acts directly on the pancreatic islets and potentiates glucose-induced insulin release.

show abstract

The new intense sweetener Acesulfame K

Cited by 38 publications

References 2 publications

Sensory Quality of Selected Sweeteners: Aqueous and Lipid Model Systems

Sensory Quality of Selected Sweeteners: Aqueous and Lipid Model Systems

Food Additive User’s Handbook

The Effect of Artificial Sweetener on Insulin SecretionII. Stimulation of Insulin Release from Isolated Rat Islets by Acesulfame K (In Vitro Experiments)

Contact Info

Product

Resources

About