Origin
E 962 is produced by synthesizing three parts aspartame with two parts acesulfame salt in a chemical process. The end product is a white, crystalline powder that poorly dissolves in water. E 962 tastes sweeter than a mixture of the two starting materials. In E 962, the quickly acting sweetness of acesulfame combines advantageously with the later occurring but longer lasting sweetness of aspartame.
Usage
Theoretically, the intake of E 962 provides energy to the human organism; however, due to its high sweetness strength, it is used in such small dosages that its contribution to total energy supply can be considered negligible. Therefore, aspartame-acesulfame salt is also used in sugar-free foods like beverages, desserts, jams, jellies, and sweets.
Risks
E 962, like its starting materials, is considered safe. However, E 962 is a source of phenylalanine. People suffering from phenylketonuria must not consume this substance. Warnings to this effect are present on food packaging.