Expert: Alan Ward - 8/22/2007

Question
Hi Alan,
What is your experience with using sweeteners in beers? The reason I would like to know is because I work for a company that sells Acesulfame K. I have a few customers using it in a beer application but would love to expand my knowledge. Hope to get your feedback,

thanks a lot

Biba

Answer
Biba,

Let me start by saying I have never used artificial sweeteners in anything.  I hate the after taste.  Second I had no idea what it was so I had to look it up.

Here is what I found:
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Chemical structure of Acesulfame potassiumAcesulfame potassium is a calorie-free artificial sweetener, also known as Acesulfame K or Ace K (K from Kalium, Latin for potassium), and marketed under the trade names Sunett and Sweet One. In the European Union it is also known under the E number (additive code) E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG (now Nutrinova).[1] Chemically, acesulfame potassium is the potassium salt of 6-methyl-1,2,3- oxathiazine-4(3H)-one 2,2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24.[2]

Acesulfame K is 180-200 times sweeter than sucrose (table sugar), as sweet as aspartame, about half as sweet as saccharin, and one-quarter the sweetness of sucralose. Like saccharin, it has a slightly bitter aftertaste, especially at high concentrations. Kraft Foods has patented the use of sodium ferulate to mask acesulfame's aftertaste. [3] Alternatively, acesulfame K is often blended with other sweeteners (usually sucralose or aspartame). These blends are reputed to give a more sugar-like taste where each sweetener masks the other's aftertaste, and to exhibit a synergistic effect wherein the blend is sweeter than its components.

Unlike aspartame, acesulfame K is stable under heat, even under moderately acidic or basic conditions, allowing it to be used in baking, or in products that require a long shelf life. In carbonated drinks it is almost always used in conjunction with another sweetener, such as aspartame or sucralose.

As with sucralose, aspartame, stevia, saccharin, and other sweeteners that are sweeter than common sugars, there is concern over the safety of acesulfame potassium. Although studies of these sweeteners show varying and controversial degrees of healthfulness, the United States Food and Drug Administration (FDA) has approved these for use as general purpose sweetening agents, with the exception of stevia which is restricted to "dietary supplement" labeling. Japan, for instance, has approved stevia as a general purpose sweetener and it is found in many products. Other sweeteners that are banned in the USA are used in other countries, such as cyclamate, and vice-versa. Critics of the use of acesulfame potassium say the chemical has not been studied adequately and may be carcinogenic.

With this in mind I do not believe I would try using it due to the taste.  Also I am not sure how the yeast would take it.

If your looking for a sweetners besides sugar or malt I would suggest honey.

I am sorry that I really have no experience in this area.  But if your going to use it any way be very careful.

Alan