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Acesulfame K is stable in foods, beverages and cosmetic preparations under normal storage conditions. Under extreme conditions of pH and temperature, detectable decomposition may occur leading to the formation of acetone, CO2, and ammonium hydrogen sulfate, or amido-sulfate, as final decomposition products; under acid (pH 2.5) conditions, minute quantities of acetoacetamide and acetoacetamide N-sulfonic acid are formed as unstable intermediate decomposition products, while under alkaline (pH 3-10.5) conditions, acetoacetic acid and acetoacetamide N-sulfonic acid can be detected.
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