1002505
USP
Acesulfame potassium
United States Pharmacopeia (USP) Reference Standard
Synonym(s):
Acesulfame K, 6-Methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide potassium salt
Sign Into View Organizational & Contract Pricing
Select a Size
About This Item
Empirical Formula (Hill Notation):
C4H4KNO4S
CAS Number:
Molecular Weight:
201.24
Beilstein:
3637857
MDL number:
UNSPSC Code:
41116107
PubChem Substance ID:
NACRES:
NA.24
grade
pharmaceutical primary standard
API family
acesulfame
manufacturer/tradename
USP
application(s)
pharmaceutical (small molecule)
format
neat
SMILES string
[K+].CC1=CC(=O)[N-]S(=O)(=O)O1
InChI
1S/C4H5NO4S.K/c1-3-2-4(6)5-10(7,8)9-3;/h2H,1H3,(H,5,6);/q;+1/p-1
InChI key
WBZFUFAFFUEMEI-UHFFFAOYSA-M
Looking for similar products? Visit Product Comparison Guide
General description
This product is provided as delivered and specified by the issuing Pharmacopoeia. All information provided in support of this product, including SDS and any product information leaflets have been developed and issued under the Authority of the issuing Pharmacopoeia.For further information and support please go to the website of the issuing Pharmacopoeia.
Application
Acesulfame potassium USP reference standard, intended for use in specified quality tests and assays as specified in the USP compendia.
Analysis Note
These products are for test and assay use only. They are not meant for administration to humans or animals and cannot be used to diagnose, treat, or cure diseases of any kind.
Other Notes
Sales restrictions may apply.
Storage Class Code
11 - Combustible Solids
WGK
WGK 1
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Choose from one of the most recent versions:
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
Jaewon Shim et al.
PloS one, 10(4), e0124030-e0124030 (2015-04-09)
Although the five basic taste qualities-sweet, sour, bitter, salty and umami-can be recognized by the respective gustatory system, interactions between these taste qualities are often experienced when food is consumed. Specifically, the umami taste has been investigated in terms of
Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.
Contact Technical Service