Is the additive "Acesulfame" in children's food safe now?

Acesulfame-k (also known as AK sugar) is the fourth generation synthetic sweetener in the world. Its sweetness is 200 times that of sucrose, and it has the characteristics of good taste, no calories, no absorption by human metabolism, good stability to heat and acid, etc. Acesulfame K was first discovered by Hearst Company in Germany in 1967. After 15 years of experiments and tests, the United Nations World Health Organization, the US Food and Drug Administration, the European Union and other authoritative organizations have come to the conclusion that acesulfame K is safe and harmless to people and animals. At present, more than 90 countries in the world have officially approved the use of acesulfame K in food, beverage, oral hygiene and medicine. The Ministry of Health of China officially approved the use of acesulfame K in the field of food and beverage in May, 1992.

Zibo Jinke Chemical Co., Ltd. is a specialized company engaged in food chemical research, development, production and sales under Zibo Thermoelectric Co., Ltd. Companies adhere to the "customer first, people-oriented" principle, focusing on product quality, customer information feedback, talent use and high-tech development. We are willing to make friends at home and abroad, devote ourselves to the research and cooperation in the field of human health, and strive for the early entry of Acesulfame K into the daily life of China people.

Acesulfame K is widely used in food, medicine, cosmetics and other industries in more than 40 countries including the United States, Britain, France and Germany. Food is used in beverages, sweets, cakes, ice cream, jam, pudding, baked goods, table sweet bread and dairy products. It has excellent stability, can withstand the high temperature of 225℃, and does not react with other ingredients in food and beverage, so it can prolong the shelf life when used in food and beverage.

Acesulfame K has a refreshing taste, no peculiar smell and is not metabolized in human body. Replacing sucrose in food and beverage can reduce calorie content, which is more suitable for diabetic patients, and will not increase the insulin burden and blood sugar content of patients.