{"id":8413,"date":"2024-06-20T09:33:21","date_gmt":"2024-06-20T01:33:21","guid":{"rendered":"https:\/\/theo.niranbio.com\/acesulfamo-de-potasio\/"},"modified":"2024-08-16T14:12:34","modified_gmt":"2024-08-16T06:12:34","slug":"acesulfamo-de-potasio","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/es\/acesulfamo-de-potasio.html","title":{"rendered":"Acesulfamo de potasio"},"content":{"rendered":"<h2><span class=\"ez-toc-section\" id=\"%C2%BFQue_es_el_acesulfamo_potasico\"><\/span>\u00bfQu\u00e9 es el acesulfamo pot\u00e1sico?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>El acesulfamo de potasio, o az\u00facar AK, es una sal sint\u00e9tica org\u00e1nica. Parece un polvo blanco cristalino y tiene sabor a ca\u00f1a de az\u00facar. Se disuelve f\u00e1cilmente en agua y presenta una ligera solubilidad en alcohol. Esta sustancia no sufre metabolismo en el cuerpo y no aporta energ\u00eda. Es barato en el mercado y tiene un alto contenido de az\u00facar. En el sector alimentario, se utiliza com\u00fanmente.<\/p>\n<p>Hay tres m\u00e9todos para fabricar acesulfamo de potasio. El primer m\u00e9todo es utilizar acetoacetamida, tri\u00f3xido de azufre y KOH como materias primas. Sin embargo, la desventaja de este m\u00e9todo es que la reacci\u00f3n debe llevarse a cabo a una temperatura extremadamente baja y el rendimiento no es alto.<\/p>\n<p>El segundo m\u00e9todo consiste en utilizar \u00e1cido aminosulf\u00f3nico, trietilamina, dienocetona, SO3 y KOH como materias primas para elaborar acesulfamo de potasio. Si bien las materias primas para este m\u00e9todo son f\u00e1ciles de obtener y ofrecen un rendimiento del 69 % en condiciones de proceso suaves, el procedimiento en s\u00ed es relativamente complejo.<\/p>\n<p>El m\u00e9todo com\u00fanmente utilizado en China es la reacci\u00f3n de dietilencetona con fluoruro de aminosulfonilo y carbonato de potasio en soluci\u00f3n de acetona para generar sal de potasio de fluoruro de acetilamino-N-sulfonilo, y luego reaccionar con una soluci\u00f3n de metanol-hidr\u00f3xido de potasio para obtener acesulfamo de potasio, con un rendimiento del 93 % de la cantidad te\u00f3rica.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Parametros_relacionados\"><\/span>Par\u00e1metros relacionados:<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<table>\n<tbody>\n<tr>\n<td><strong>Prueba<\/strong><\/td>\n<td><strong>Requisito<\/strong><\/td>\n<\/tr>\n<tr>\n<td>Contenido de ensayo %<\/td>\n<td>99.0\uff5e101.0%<\/td>\n<\/tr>\n<tr>\n<td>P\u00e9rdida por secado(105\u2103,2h)%<\/td>\n<td>\u22641<\/td>\n<\/tr>\n<tr>\n<td>Impurezas org\u00e1nicas \u03bcg\/g<\/td>\n<td>\u226420<\/td>\n<\/tr>\n<tr>\n<td>Impureza A<\/td>\n<td>\u22640.125<\/td>\n<\/tr>\n<tr>\n<td>Impureza B mg\/kg<\/td>\n<td>\u226420<\/td>\n<\/tr>\n<tr>\n<td>Fluoruro mg\/kg<\/td>\n<td>\u22643<\/td>\n<\/tr>\n<tr>\n<td>Porcentaje de potasio<\/td>\n<td>17.0-21<\/td>\n<\/tr>\n<tr>\n<td>Metales pesados mg\/kg<\/td>\n<td>\u22641<\/td>\n<\/tr>\n<tr>\n<td>Ars\u00e9nico mg\/kg<\/td>\n<td>\u22643<\/td>\n<\/tr>\n<tr>\n<td>Plomo mg\/kg<\/td>\n<td>\u22641<\/td>\n<\/tr>\n<tr>\n<td>Selenio mg\/kg<\/td>\n<td>\u226410<\/td>\n<\/tr>\n<tr>\n<td>Sulfato<\/td>\n<td>\u22640.1<\/td>\n<\/tr>\n<tr>\n<td>PH (soluci\u00f3n 1 en 100)<\/td>\n<td>5.5-7.5<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2><span class=\"ez-toc-section\" id=\"Dosis_recomendada\"><\/span>Dosis recomendada<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<table>\n<tbody>\n<tr>\n<td>Nombre del alimento<\/td>\n<td>Uso m\u00e1ximo(g\/kg)<\/td>\n<\/tr>\n<tr>\n<td>Productos de panader\u00eda<\/td>\n<td>0,3 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Gelatina<\/td>\n<td>0,3 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Bebidas (excepto agua potable envasada)<\/td>\n<td>0,3 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Salsa de soja<\/td>\n<td>1,0 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Condimentos<\/td>\n<td>0,5 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Edulcorantes de mesa<\/td>\n<td>0,04 g\/kg\uff08Cada\uff09<\/td>\n<\/tr>\n<tr>\n<td>Pasteles<\/td>\n<td>0,3 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Pan<\/td>\n<td>0,3 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Caramelos de goma sin az\u00facar<\/td>\n<td>4,0 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Caramelos<\/td>\n<td>2,0 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Frutos secos y semillas horneados\/tostados<\/td>\n<td>3,0 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Hongos y algas comestibles procesados<\/td>\n<td>0,3 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Verduras saladas<\/td>\n<td>0,3 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Verduras en escabeche<\/td>\n<td>0,3 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Frutas en conserva<\/td>\n<td>0,3 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Mermelada<\/td>\n<td>0,3 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Fruta en conserva<\/td>\n<td>0,3 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Bebidas congeladas (excepto hielo comestible)<\/td>\n<td>0,3 g\/kg<\/td>\n<\/tr>\n<tr>\n<td>Leche aromatizada y fermentada con frutas<\/td>\n<td>0,35 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2><span class=\"ez-toc-section\" id=\"El_acesulfamo_potasico_tiene_una_amplia_gama_de_usos\"><\/span>El acesulfamo pot\u00e1sico tiene una amplia gama de usos<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<ol>\n<li>Mejora el sabor de los alimentos: el acesulfamo de potasio tiene un alto grado de dulzura, lo que puede mejorar eficazmente el sabor de los alimentos y hacer que sean m\u00e1s f\u00e1ciles de comer.<\/li>\n<li>Act\u00faa como edulcorante: el acesulfamo de potasio generalmente no contiene calor\u00edas, lo que ayuda a satisfacer las necesidades de los consumidores de una dieta saludable y es adecuado para personas que necesitan controlar su peso.<\/li>\n<li>Ayuda a la dieta de los pacientes diab\u00e9ticos: el acesulfamo de potasio generalmente no aumenta significativamente los niveles de az\u00facar en sangre y es un edulcorante ideal para pacientes diab\u00e9ticos.<\/li>\n<li>Mantiene estable la textura de los alimentos: al hornear alimentos, agregar acesulfamo de potasio de manera adecuada ayuda a mantener la estabilidad de la textura de los alimentos y no es f\u00e1cil de descomponer o perder efectividad.<\/li>\n<li>Enmascara el mal sabor: El acesulfamo de potasio tambi\u00e9n puede enmascarar el mal sabor aportado por otros edulcorantes, como el amargor, el olor, etc., para mejorar el sabor.<\/li>\n<\/ol>\n<h2><span class=\"ez-toc-section\" id=\"Pregunta_formulada_por_un_usuario\"><\/span>Pregunta formulada por un usuario:<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Pregunta: \u00bfCu\u00e1l es la diferencia entre el acesulfamo de potasio y el aspartamo, la sacarosa y la sucralosa?<\/p>\n<p>Respuesta: El acesulfamo de potasio y el aspartamo son dos edulcorantes artificiales diferentes, pero el dulzor del acesulfamo de potasio es aproximadamente 200 veces mayor que el de la sacarosa, mientras que el dulzor del aspartamo es de 200 a 300 veces mayor que el de la sacarosa.<\/p>\n<p>Adem\u00e1s, el acesulfamo de potasio es m\u00e1s estable y no se descompone f\u00e1cilmente, mientras que el aspartamo tiende a perder su dulzor a altas temperaturas. El acesulfamo de potasio y la sucralosa son edulcorantes artificiales, pero difieren en su nivel de dulzura y en su gama de aplicaciones.<\/p>\n<p>La dulzura del acesulfamo de potasio es ligeramente inferior a la de la sucralosa, y el acesulfamo de potasio se puede utilizar para elaborar una variedad de alimentos y bebidas, mientras que la sucralosa es m\u00e1s adecuada para elaborar alimentos individuales como caramelos.<\/p>\n","protected":false},"excerpt":{"rendered":"<ul>\n<li>CAS: 55589-62-3<\/li>\n<li>F\u00f3rmula qu\u00edmica: C<sub>4<\/sub>H<sub>4<\/sub>KNO<sub>4<\/sub>S<\/li>\n<li>Certificaci\u00f3n: KOSHER, ISO, HALAL, FSSC22000, BRC, etc.<\/li>\n<li>Norma: FCCVI, E950<\/li>\n<li>Cantidad m\u00ednima de pedido: 1000KG<\/li>\n<li>Vida \u00fatil: 2 a\u00f1os<\/li>\n<\/ul>\n","protected":false},"featured_media":5754,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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