Aspartame-acesulfame salt

INS 962

Used as a sweetener.

This is a single salt formed from aspartame and acesulfame potassium rather than a physical blend of the two. The pairing is used because each sweetener masks the other's aftertaste, and the salt delivers a fixed ratio.

Where it is and isn’t permitted

Status of Aspartame-acesulfame salt by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
Jurisdiction	Status	Scope and limits	Citation
United StatesFood and Drug Administration	Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFA	Permitted, with conditions	61 food categories highest permitted level 5,000 mg/kg Show every food category 01.1.4 Flavoured Fluid Milk Drinks — 350 mg/kg 01.3.2 Beverage whiteners — 2,000 mg/kg 01.4.4 Cream analogues — 1,000 mg/kg 01.5.2 Milk and cream powder analogues — 1,000 mg/kg 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) — 350 mg/kg 02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7 — 350 mg/kg 03.0 Edible ices, including sherbet and sorbet — 1,000 mg/kg 04.1.2.1 Frozen fruit — 500 mg/kg 04.1.2.10 Fermented fruit products — 350 mg/kg 04.1.2.11 Fruit fillings for pastries — 350 mg/kg 04.1.2.12 Cooked fruit — 500 mg/kg 04.1.2.3 Fruit in vinegar, oil, or brine — 200 mg/kg 04.1.2.4 Canned or bottled (pasteurized) fruit — 350 mg/kg 04.1.2.5 — 1,000 mg/kg 04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category — 1,000 mg/kg 04.1.2.7 Candied fruit — 500 mg/kg 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk — 350 mg/kg 04.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts — 350 mg/kg 04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce — 200 mg/kg 04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds — 350 mg/kg 04.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g. peanut butter) — 1,000 mg/kg 04.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 — 350 mg/kg 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, — 1,000 mg/kg 05.1.1 Cocoa mixes (powders) and cocoa mass/cake — 350 mg/kg 05.1.2 Cocoa mixes (syrups) — 350 mg/kg 05.1.3 Cocoa-based spreads, incl. fillings — 1,000 mg/kg 05.1.4 Cocoa and chocolate products — 500 mg/kg 05.1.5 Imitation chocolate, chocolate substitute products — 500 mg/kg 05.2.1 Hard candy — 500 mg/kg 05.2.2 Soft candy — 1,000 mg/kg 05.2.3 Nougats and marzipans — 1,000 mg/kg 05.3 Chewing gum — 5,000 mg/kg 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces — 500 mg/kg 06.3 Breakfast cereals, including rolled oats — 1,000 mg/kg 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) — 350 mg/kg 07.1 Bread and ordinary bakery wares and mixes — 1,000 mg/kg 07.2 Fine bakery wares (sweet, salty, savoury) and mixes — 1,000 mg/kg 09.2 Processed fish and fish products, including molluscs, crustaceans, and echinoderms — 200 mg/kg 09.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms — 200 mg/kg 09.4 Fully preserved, including canned or fermented fish and fish products, including molluscs, crustaceans, and echinoderms — 200 mg/kg 10.4 Egg-based desserts (e.g. custard) — 350 mg/kg 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) — 1,000 mg/kg 11.6 Table-top sweeteners, including those containing high-intensity sweeteners — GMP 12.2.2 Seasonings and condiments — 2,000 mg/kg 12.3 Vinegars — 2,000 mg/kg 12.4 Mustards — 350 mg/kg 12.5 Soups and broths — 110 mg/kg 12.6 Sauces and like products — 350 mg/kg 12.7 Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa-and nut-based spreads of food categories 04.2.2.5 and 05.1.3 — 350 mg/kg 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) — 500 mg/kg 13.4 Dietetic formulae for slimming purposes and weight reduction — 450 mg/kg 13.5 Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories — 450 mg/kg 13.6 Food supplements — 2,000 mg/kg 14.1.3.1 Fruit nectar — 350 mg/kg 14.1.3.2 Vegetable nectar — 350 mg/kg 14.1.3.3 Concentrates for fruit nectar — 350 mg/kg 14.1.3.4 Concentrates for vegetable nectar — 350 mg/kg 14.1.4 Water-based flavoured drinks, including "sport," “energy,” or "electrolyte" drinks and particulated drinks — 600 mg/kg 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — 600 mg/kg 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low-alcoholic refreshers) — 350 mg/kg 15.0 Ready-to-eat savouries — 500 mg/kg	CXS 192-1995 Table One, INS 962and 60 further provisionsretrieved 2026-09-07

What it is made from

Crystallised from a solution of aspartame and acesulfame potassium, producing a compound of roughly two parts aspartame to one part acesulfame. It carries the same phenylalanine declaration as aspartame, because it releases it in digestion.

Vegan
Vegetarian

InChIKey: KVHQNWGLVVERFR-ACMTZBLWSA-N
PubChem: CID 25130065

Every name it appears under

26 recorded names. A label may use any of them.

INS number

CAS registry number

106372-55-8

Other names

Acesulfame Aspartame Salt
Acesulfame Aspartame Salt; Aspartame Acesulfame
APM-ACE
Aspartame Acesulfame
ASPARTAME ACESULFAME (MART.)
Aspartame acesulfame (NF)
ASPARTAME ACESULFAME (USP-RS)
Aspartame acesulfame salt
ASPARTAME-ACESULFAME SALT
Aspartame-acesulfameAspartame-acesulfame salt
IFE6C6BS24
INS NO.962
INS-962
SALT OF ASPARTAME-ACESULFAME
Twinsweet
TWINSWEET LA

Systematic names

(2-CARBOXY--(N-(B-METHOXYCARBONYL-2 PHENYL)ETHYLCARBAMOYL)) ETHANAMINIUM 6-METHYL-4-OXO-1,2,3-OXATHIAZIN-3-IDE-2,2-DIOXIDE
(2-Carboxy-beta-(N-b-methoxycarbonyl-2-phenyl)ethylcarbamoyl))ethanaminium 6-methyl-4-oxo-1,2,3-oxathiazin-3-ide-2,2-dioxide
(3S)-3-amino-4-[[(2S)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4-oxobutanoate;6-methyl-2,2-dioxooxathiazin-3-ium-4-one
(3S)-3-amino-4-[[(2S)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4-oxobutanoic acid;6-methyl-2,2-dioxooxathiazin-4-one
6-methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide (S)-3-amino-4-(((S)-1-methoxy-1-oxo-3-phenylpropan-2-yl)amino)-4-oxobutanoate
L-PHENYLALANINE, L-.ALPHA.-ASPARTYL-2-METHYL ESTER COMPOUND WITH 6-METHYL-1,2,3-OXATHIAZIN-4(3H)-ONE 2,2-DIOXIDE (1:1)
L-Phenylalanine, L-alpha-aspartyl-2-methyl ester compound with 6-methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide (1:1)
Methyl L-alpha-aspartyl-L-phenylalaninate--6-methyl-2H-1,2lambda~6~,3-oxathiazine-2,2,4(3H)-trione (1/1)

Hazard reference values

No reference value for this substance in the sources we hold.

Evidence and how bodies read it

Studies, and the differing conclusions regulators drew from them, are curated by hand rather than machine-read, and none has been written for this substance yet.

Sources for this page

gsfa retrieved 2026-09-07

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable:/api/v1/additives/aspartame-acesulfame-salt.json