Proposal for a Directive of the European Parliament and of the Council amending Directive 94/35/EC on sweeteners for use in foodstuffs
Date: 2002-07-11
Institutions: European Commission
Subjects: consumer protection, food additive, food inspection, foodstuff, foodstuffs legislation, human nutrition, sweetener

29.10.2002

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Official Journal of the European Communities

C 262 E/429

Proposal for a Directive of the European Parliament and of the Council amending Directive
94/35/EC on sweeteners for use in foodstuffs

(2002/C 262 E/31)

COM(2002) 375 final — 2002/0152(COD)

(Submitted by the Commission on 11 July 2002)

EXPLANATORY MEMORANDUM

The framework Directive 89/107/EEC on food additives provides for the adoption of specific directives to
harmonise the use of different categories of additives in foodstuffs. Directive 94/35/EC on sweeteners for
use in foodstuffs sets out a list of authorised sweeteners, the foodstuffs in which they may be used and
their conditions of use. The Directive was adopted in June 1994 and first amended in 1996. It now needs
to be adapted in the light of recent technical and scientific developments.

The major amendments proposed with this Directive are the following:

1. Authorisation of two new sweeteners; sucralose and the salt of aspartame and acesulfame

The framework and the criteria for the authorisation of new additives are set out in Council Directive
89/107/EEC. These criteria are in summary technological need, no hazard to the health of the
consumer at the level of use proposed, no misleading of the consumer and benefit to the consumer.

1.1. Sucralose

Sucralose is a sweetener manufactured by controlled chlorination of sucrose and approximately
500-600 times sweeter than sugar. It is currently approved in several other countries world wide,
including Canada, Australia, Japan and the United States of America.

The Scientific Committee on Food has assessed the data on the safety of sucralose and expressed its
opinion in September 2000. The Committee concluded that sucralose is acceptable as a sweetener for
general food use and set an Acceptable Daily Intake (ADI) of 0-15 mg/kg body weight.

Intense sweeteners have benefits for those consumers wishing to reduce their sugar or calorie intake
and for people suffering from diabetes. Authorising an additional intense sweetener has the benefit of
offering consumers and food industry the possibility to choose between a wider variety of sweeteners,
thus reducing the intake of the single sweeteners.

The manufacturer claims the following specific additional benefits for sucralose when compared with
other sweeteners currently authorised:

— Its flavour profile indicates that it is very similar to sugar, with less side or after tastes often

associated with intense sweeteners

— It is stable during high temperature processing, such as baking and pasteurisation. This will enable
the food industry to produce a wider range of calorie reduced products such as baked goods and
cereals. It also means that the table-top sweetener can be used by consumers at home in cooking
and baking

— It blends well with sugars. This enables the production of more light products with a reduced level

of sugar

— It is stable during long term storage, resulting in economic benefits for consumers and food

industry

Following the opinion of the Scientific Committee on Food and the establishing of the technological
need, the industry has been consulted on the expected uses of sucralose. Based on the consultations
with industry, a list with the food categories and maximum usable doses for sucralose has been drawn
up. Intake estimations from the producer of sucralose and two Member States indicate that the ADI
for sucralose would not be exceeded with these usable doses.

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1.2. Salt of aspartame and acesulfame

The salt of aspartame and acesulfame is, as the name already indicates, a salt of two already auth-
orised sweeteners, aspartame and acesulfame K. It is manufactured from these two substances by
replacing the potassium ion of acesulfame K by aspartame.

The Scientific Committee on Food has assessed the data on the safety of the salt of aspartame and
acesulfame and expressed its opinion in March 2000. The Committee regarded the use of the salt of
aspartame and acesulfame acceptable as an additive considering that:

— the salt represents an alternative source of aspartame and acesulfame ions to the two already

permitted sources (E 951 and E 950)

— potential exposure is the same with an equivalent blend of aspartame and acesulfame K

— the use of the substance raises no additional safety considerations.

The manufacturer claims the following specific benefits for the salt of aspartame and acesulfame when
compared with the blend of these two substances:

— The component sweeteners cannot separate and a fixed ratio is guaranteed. This leads to more

consistent product quality

— The crystals dissolve more rapidly than blends of single sweeteners. Instant products such as
toppings, powder beverage mixtures and table-top sweeteners thus perform better

desserts,
during reconstitution

— In contrast to the blend, the salt is not hygroscopic. Aspartame acesulfame salt is thus much easier
to store and to use in manufacture. It eases product handling and poses less stringent demands on
packaging

— The salt has semi-cubic crystals which can be produced easily. This means that free-flowing
powder of controlled particle sizes — critical for powder mixing applications — can be made

— The salt disperses easily in difficult applications, such as sugar-free candy, where a blend of

sweeteners is difficult to employ. This results in superior product quality

— The salt surprisingly boosts the sweetness of chewing gum and gives it a very long-lasting quality

without recourse to encapsulation of the sweetener, for example with polymer coatings

— The structure of the solid salt is such that molecular sites which play a role in aspartame
breakdown are blocked by the adjacent acesulfame. The resulting increased stability means that
the salt can be used directly in difficult applications, such as cinnamon-flavoured gum, where
aspartame is unsuitable unless protected by encapsulation

— The potassium contained in acesulfame-K is eliminated when the salt of aspartame and acesulfame
salt is made. The salt thus represents a more concentrated source of sweetness, and comprises two
pure sweeteners together, without the functionless presence of potassium.

The use of the aspartame acesulfame salt is consequently proposed for the food categories where both
aspartame and acesulfame K are authorised. The usable doses for the salt are derived from the lower
of the usable doses for the two constituent parts, aspartame and acesulfame K. The maximum usable
doses for aspartame and acesulfame K shall however not be exceeded by their use in combination
with the salt of aspartame and acesulfame.

2. Monitoring of authorised sweeteners, reduction of the intake of cyclamates

The framework Directive on food additives, Council Directive 89/107/EEC, stipulates that all auth-
orised food additives must be kept under continuous observation and must be re-evaluated whenever
necessary in the light of changing conditions of use and new scientific information.

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In line with this provision, the Scientific Committee on Food has re-evaluated the safety of cyclamic
acid and its sodium and calcium salts in the light of new scientific information that has become
available since the previous opinion. In the new opinion expressed in March 2000, the Committee
has now established a new ADI of 0-7 mg/kg bodyweight for cyclamic acid and its sodium and
calcium salts, expressed as cyclamic acid. Intake studies performed in four Member States on the basis
of the former temporary ADI and reviewed by the Committee showed that also this new ADI would
not be exceeded.

However, recent intake data submitted by Denmark suggest that the intake of cyclamates in children
could exceed the ADI. Therefore, it is proposed to reduce the maximum usable dose for cyclamates by
banning or reducing its use in certain food categories.

3.

In addition,
it is proposed to confer on the Commission the power to decide according to the
procedure laid down in Article 7 of the Directive whether a substance is a sweetener within the
meaning of this Directive. This would align Directive 94/35/EC to the other two specific Directives on
food additives, Directive 94/36/EC on colours for use in foodstuffs and Directive 95/2/EC on food
additives other than colours and sweeteners, where similar provisions are foreseen.

Subsidiarity impact statement

1. What are the objectives of the proposed measure with regard to the Community’s obligations?

Directive 89/107/EEC provides for the adoption of specific directives to harmonise the use of different
categories of additives in foodstuffs. Directive 94/35/EC on sweeteners for use in foodstuffs was adopted
on 30 June 1994. It now needs to be adapted in the light of recent technical and scientific devel-
opments.

2. Does competence for the proposed measure lie solely with the Community or is it shared with the Member States?

Competence for the proposed measure lies solely with the Community.

3. To what extent is this a problem on a Community scale?

Harmonisation of the use of food additives at Community level was a priority for completion of the
internal market. The framework Directive 89/107/EEC on food additives was adopted on 21 December
1988 and the three specific directives (colours, sweeteners, miscellaneous) in 1994 and 1995. Since
then, the instruments relating to the use of additives have been the same in the fifteen Member States.
This structure ensures a high level of consumer protection, offers the consumer greater freedom of
choice between different foodstuffs and guarantees the free movement of foodstuffs.

Directive 94/35/EC on sweeteners for use in foodstuffs is based on the principle of the positive list. A
list of authorised sweeteners is set out in the Annex to the Directive with a list of the foodstuffs in
which they may be used and the conditions of use. All sweeteners not included in the list are prohibited
except for those new sweeteners that are temporarily authorised by Member States for a limited period
of two years.

4. What is the most effective solution taking into account the means available to the Community and the Member

States?

The use of food additives should be regulated uniformly in the European Community to ensure a high
level of food safety and free trade in foodstuffs within the Community.

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5. What practical additional benefit will the proposed measure provide and what would be the cost of failure to take

action?

The Scientific Committee on Food has evaluated two new substances to be used as sweeteners. If the
Commission proposes the use of these sweeteners, they can be authorised at Community level. If the
Commission does not propose the use of these substances, they cannot be used in the Community.

Furthermore, the proposal foresees the reduction of the usable dose for a sweetener, for which a new
Acceptable Daily Intake (ADI) has now been set, that is lower than the previously established temporary
ADI. This measure aims at ensuring that the ADI for this additive is not exceeded.

6. What form of action is open to the Community?

A new Directive adopted by the European Parliament and the Council under the procedure laid down
in Article 95 is needed to amend Directive 94/35/EC.

7. Is it absolutely necessary to adopt uniform rules or would a Directive establishing general principles and leaving

implementation to the Member States be sufficient?

The Commission proposal is based on the principle of complete harmonisation at Community level, as
prescribed by the framework directive on food additives.

THE EUROPEAN PARLIAMENT AND THE COUNCIL OF
THE EUROPEAN UNION,

Having regard to the Treaty establishing the European
Community, and in particular Article 95 thereof,

Having regard to the proposal from the Commission,

Having regard to the opinion of the Economic and Social
Committee,

the Scientific Committee on Food,
After consultation of
pursuant
to Article 6 of Council Directive 89/107/EEC of
21 December 1988 on the approximation of the laws of the
Member States concerning food additives authorised for use in
foodstuffs intended for human consumption (1),

Acting in accordance with the procedure laid down in Article
251 of the Treaty,

Whereas:

(1) European Parliament and Council Directive 94/35/EC of
30 June 1994 on sweeteners for use in foodstuffs (2) lays
down a list of sweeteners
that may be used in the
Community and their conditions of use.

(2) Since 1996, two new sweeteners, sucralose and the salt of
aspartame and acesulfame, have been found acceptable for
use in food by the Scientific Committee on Food.

pretation of intake estimations, leads to a reduction of the
maximum usable doses of cyclamic acid and its sodium and
calcium salts.

(4) The food additives concerned comply with the general
criteria laid down in Annex II to Directive 89/107/EEC.

(5) It is desirable that when a decision is taken on whether a
particular substance is a sweetener, the consultation of the
Standing Committee on the Food Chain and Animal Health
procedure is followed.

establish procedures

(6) Articles 53 and 54 of Regulation (EC) No 178/2002 of the
European Parliament and of the Council of 28 January
2002 laying down the general principles and requirements
of
food law, establishing the European Food Safety
Authority and laying down procedures in matters of food
safety (3)
emergency
measures in relation to food of Community origin or
imported from a third country. They allow the Commission
to adopt such measures in situations where food is likely to
constitute a serious risk to human health, animal health or
the environment and where such risk cannot be contained
satisfactorily by measures taken by the Member State(s)
concerned.

taking

for

(3) The Scientific Committee on Food has now established a
new Acceptable Daily Intake (ADI) for cyclamic acid and its
sodium and calcium salts. The opinion of the Scientific
Committee on Food, in conjunction with a rigorous inter-

(7) The provisions of Directive 94/35/EC should be adapted to
take account of Council Decision 1999/468/EC of 28 June
1999 laying down the procedures for the exercise of
implementing powers conferred on the Commission (4).

(1) OJ L 40, 11.2.1989, p. 27. Directive as amended by European
Parliament and Council Directive 94/34/EC (OJ L 237, 10.9.1994,
p. 1).

(2) OJ L 237, 10.9.1994, p. 3. Directive as amended by European
Parliament and Council Directive 96/83/EC (OJ L 48, 19.2.1997,
p. 16).

(8) Directive

94/35/EC should

therefore

be

amended

accordingly,

(3) OJ L 31, 1.2.2002, p. 1.
(4) OJ L 184, 17.7.1999, p. 23.

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HAVE ADOPTED THIS DIRECTIVE:

3.

The Committee shall adopt its rules of procedure.’

Article 1

Directive 94/35/EC is amended as follows:

1. Article 4 is replaced by the following:

‘Article 4

1.
It may be decided in accordance with the procedure
referred to in Article 7(2) whether a substance is a
sweetener within the meaning of Article 1(2).

2. Where there are differences of opinion as to whether
sweeteners can be used in a given foodstuff under the terms
of this Directive, it may be decided in accordance with the
procedure referred to in Article 7(2) whether that foodstuff
is to be considered as belonging to one of the categories
listed in the third column of the Annex.’

2. Article 7 is replaced by the following:

‘Article 7

1.
The Commission shall be assisted by the Standing
Committee on the Food Chain and Animal Health instituted
by Article 58(1) of Regulation (EC) No 178/2002 (here-
inafter referred to as “the Committee”).

2. Where reference is made to this paragraph, Articles 5
and 7 of Decision 1999/468/EC shall apply, having regard
to the provisions of Article 8 thereof. The period laid down
in Article 5(6) of Decision 1999/468/EC shall be three
months.

3. The Annex is amended in accordance with the Annex to

this Directive.

Article 2

Member States shall bring into force the laws, regulations and
administrative provisions necessary to comply with this
Directive by [. . .] at the latest. They shall forthwith inform
the Commission thereof.

When Member States adopt those provisions, they shall contain
a reference to this Directive or be accompanied by such a
reference on the occasion of
their official publication.
Member States shall determine how such reference is to be
made.

Article 3

This Directive shall enter into force on the [. . .] day following
that of its publication in the Official Journal of the European
Communities.

Article 4

This Directive is addressed to the Member States.

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The Annex to Directive 94/35/EC is amended as follows:

ANNEX

1. The category ‘fine bakery products for special nutritional uses’ shall be renamed ‘fine bakery products, energy-reduced

or with no added sugar’;

2. For E 951 aspartame the following category is added:

‘— Cornets and wafers, for ice cream, with no added sugar

1 000 mg/kg’

3. For E 952 cyclamic acid and its sodium and calcium salts:

(a) for the category ‘water-based flavoured drinks, energy-reduced or with no added sugar’ the maximum usable dose

of ‘400 mg/l’ is replaced by ‘350 mg/l’;

(b) the following categories and maximum usable doses are deleted:

‘— Confectionery with no added sugar

500 mg/kg

— Cocoa- or dried-fruit-based confectionery, energy-reduced or with no added sugar

500 mg/kg

— Starch-based confectionery, energy-reduced or with no added sugar

— Chewing gum with no added sugar

— Breath-freshening micro-sweets, with no added sugar

— Edible ices, energy-reduced or with no added sugar

500 mg/kg

1 500 mg/kg

2 500 mg/kg

250 mg/kg’

4. The following tables are added:

‘EC-No

Name

Foodstuff

Maximum usable dose

E 955

Sucralose

Non-alcoholic drinks

— Water-based flavoured drinks, energy-reduced or with no

300 mg/l

added sugar

— Milk- and milk-derivative-based or fruit-juice-based drinks,

300 mg/l

energy-reduced or with no added sugar

Desserts and similar products

— Water-based flavoured desserts, energy-reduced or with no

400 mg/kg

added sugar

— Milk- and milk-derivative-based preparations, energy-reduced

400 mg/kg

or with no added sugar

— Fruit- and vegetable-based desserts, energy-reduced or with

400 mg/kg

no added sugar

— Egg-based desserts, energy-reduced or with no added sugar

400 mg/kg

— Cereal-based desserts, energy-reduced or with no added sugar

400 mg/kg

— Fat-based desserts, energy-reduced or with no added sugar

400 mg/kg

— “Snacks”: certain flavours of ready to eat, pre-packed, dry,

200 mg/kg

savoury starch products and coated nuts

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EC-No

Name

Foodstuff

Maximum usable dose

Confectionery

— Confectionery with no added sugar

1 000 mg/kg

— Cocoa- or dried-fruit-based confectionery, energy-reduced or

800 mg/kg

with no added sugar

— Starch-based confectionery, energy-reduced or with no added

1 000 mg/kg

sugar

— Cornets and wafers, for ice cream, with no added sugar

800 mg/kg

— Essoblaten

800 mg/kg

— Cocoa-, milk-, dried-fruit- or fat-based sandwich spreads,

400 mg/kg

energy-reduced or with no added sugar

— Breakfast cereals with a fibre content of more than 15 %, and
containing at least 20 % bran, energy-reduced or with no
added sugar

400 mg/kg

— Breath-freshening micro-sweets, energy reduced or with no

2 400 mg/kg

added sugar

— Strongly flavoured freshening throat pastilles with no added

1 000 mg/kg

sugar

— Chewing gum with no added sugar

— Energy-reduced tablet form of confectionery

— Cider and perry

3 000 mg/kg

200 mg/kg

50 mg/l

— Drinks consisting of a mixture of a non-alcoholic drink and

250 mg/l

beer, cider, perry, spirits or wine

— Spirit drinks containing less than 15 % alcohol by volume

250 mg/l

— Alcohol-free beer or with an alcohol content not exceeding

250 mg/l

1,2 % vol

— “Bière de table/Tafelbier/Table beer” (original wort content

250 mg/l

less than 6 %) except for “Obergäriges Einfachbier”

— Beers with a minimum acidity of 30 milli-equivalents

250 mg/l

expressed as NaOH

— Brown beers of the “oud bruin” type

— Energy-reduced beer

250 mg/l

10 mg/l

— Edible ices, energy-reduced or with no added sugar

320 mg/kg

— Canned or bottled fruit, energy-reduced or with no added

400 mg/kg

sugar

— Energy-reduced jams, jellies and marmalades

— Energy-reduced fruit and vegetable preparations

— Sweet-sour preserves of fruit and vegetables

— Feinkostsalat

400 mg/kg

400 mg/kg

180 mg/kg

140 mg/kg

— Sweet-sour preserves

and semi-preserves of

fish and

120 mg/kg

marinades of fish, crustaceans and molluscs

— Energy-reduced soups

— Sauces

— Mustard

45 mg/l

450 mg/kg

140 mg/kg

— Fine bakery products, energy-reduced or with no added sugar

700 mg/kg

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EC-No

Name

Foodstuff

Maximum usable dose

— Complete formulae for weight control intended to replace

320 mg/kg

total daily food intake or an individual meal

— Complete formulae and nutritional supplements for use

400 mg/kg

under medical supervision

— Liquid food supplements/dietary integrators

240 mg/kg

— Solid food supplements/dietary integrators

800 mg/kg

Food supplements/diet integrators based on vitamins and/or
mineral elements, syrup-type or chewable

2 400 mg/kg

EC-No

Name

Foodstuffs

Maximum usable dose (1)

E 962

Salt of
aspartame-
acesulfame

Salt of
aspartame-
acesulfame

Aspartame
equivalent

Acesulfame-K
equivalent

Non-alcoholic drinks

— Water-based flavoured drinks,
energy-reduced or with no
added sugar

— Milk-
based
drinks,
with no added sugar

and milk-derivative-
fruit-juice-based
or
or
energy-reduced

Desserts and similar products

— Water-based
desserts,
with no added sugar

energy-reduced

flavoured
or

796 mg/l

512 mg/l

350 mg/l

796 mg/l

512 mg/l

350 mg/l

796 mg/kg

512 mg/kg

350 mg/kg

— Milk-

and milk-derivative-
based preparations,
energy-
reduced or with no added
sugar

796 mg/kg

512 mg/kg

350 mg/kg

— Fruit-

and

vegetable-based
or

energy-reduced

desserts,
with no added sugar

— Egg-based

energy-
desserts,
reduced or with no added
sugar

— Cereal-based desserts, energy-
reduced or with no added
sugar

— Fat-based

energy-
desserts,
reduced or with no added
sugar

796 mg/kg

512 mg/kg

350 mg/kg

796 mg/kg

512 mg/kg

350 mg/kg

796 mg/kg

512 mg/kg

350 mg/kg

796 mg/kg

512 mg/kg

350 mg/kg

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EC-No

Name

Foodstuffs

Maximum usable dose (1)

777 mg/kg

500 mg/kg

342 mg/kg

— “Snacks”: certain flavours of
ready to eat, prepacked, dry,
savoury starch products and
coated nuts

Confectionery

— Confectionery with no added

1 137 mg/kg

731 mg/kg

500 mg/kg

sugar

— Cocoa- or

dried-fruit-based
confectionery, energy-reduced
or with no added sugar

— Starch-based

confectionery,
energy-reduced or with no
added sugar

1 137 mg/kg

731 mg/kg

500 mg/kg

2 273 mg/kg

1 462 mg/kg

1 000 mg/kg

— Cornets and wafers,

for ice

1 554 mg/kg

1 000 mg/kg

684 mg/kg

cream, with no added sugar

— Cocoa-, milk-, dried-fruit or
fat-based sandwich spreads,
energy-reduced or with no
added sugar

— Breakfast cereals with a fibre
content of more than 15 %,
and containing at least 20 %
bran, energy-reduced or with
no added sugar

1 554 mg/kg

1 000 mg/kg

684 mg/kg

1 554 mg/kg

1 000 mg/kg

684 mg/kg

— Breath-freshening

sweets,
with no added sugar

energy

micro-
reduced or

5 683 mg/kg

3 656 mg/kg

2 500 mg/kg

— Chewing gum with no added

4 546 mg/kg

2 925 mg/kg

2 000 mg/kg

sugar

— Cider and perry

796 mg/l

512 mg/l

350 mg/l

— Drinks consisting of a mixture
of a non-alcoholic drink and
beer, cider, perry, spirits or
wine

— Spirit drinks containing less
than 15 % alcohol by volume

— Alcohol-free beer or with an
not

alcohol
content
exceeding 1,2 % vol

— “Bière de table/Tafelbier/Table
(original wort content
for
than 6 %)

beer”
less
except
“Obergäriges Einfachbier”

— Beers with a minimum acidity
milli-equivalents

of
expressed as NaOH

30

796 mg/l

512 mg/l

350 mg/l

796 mg/l

512 mg/l

350 mg/l

796 mg/l

512 mg/l

350 mg/l

796 mg/l

512 mg/l

350 mg/l

796 mg/l

512 mg/l

350 mg/l

— Brown beers of

the

“oud

796 mg/l

512 mg/l

350 mg/l

bruin” type

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EC-No

Name

Foodstuffs

Maximum usable dose (1)

— Energy-reduced beer

39 mg/l

25 mg/l

17 mg/l

— Edible ices, energy-reduced or

1 243 mg/kg

800 mg/kg

547 mg/kg

with no added sugar

— Canned

or

bottled

fruit,
energy-reduced or with no
added sugar

796 mg/kg

512 mg/kg

350 mg/kg

— Energy-reduced jams,

jellies

1 554 mg/kg

1 000 mg/kg

684 mg/kg

and marmalades

— Energy-reduced

fruit
vegetable preparations

and

796 mg/kg

512 mg/kg

350 mg/kg

— Sweet-sour preserves of fruit

455 mg/kg

292 mg/kg

200 mg/kg

and vegetables

— Feinkostsalat

544 mg/kg

350 mg/kg

239 mg/kg

— Sweet-sour

preserves

and
semi-preserves of
fish and
marinades of fish, crustaceans
and molluscs

455 mg/kg

292 mg/kg

200 mg/kg

— Energy-reduced soups

171 mg/l

110 mg/l

75 mg/l

— Sauces

— Mustard

— Fine bakery products, energy-
reduced or with no added
sugar

— Complete formulae for weight
control
intended to replace
total daily food intake or an
individual meal

— Complete formulae and nutri-
tional
for use
supplements
under medical supervision

544 mg/kg

350 mg/kg

239 mg/kg

544 mg/kg

350 mg/kg

239 mg/kg

2 273 mg/kg

1 462 mg/kg

1 000 mg/kg

1 023 mg/kg

658 mg/kg

450 mg/kg

1 023 mg/kg

658 mg/kg

450 mg/kg

— Liquid

food

supplements/

796 mg/kg

512 mg/kg

350 mg/kg

dietary integrators

— Solid

food

supplements/

1 137 mg/kg

731 mg/kg

500 mg/kg

dietary integrators

supplements/diet

Food
grators
and/or
syrup-type or chewable

based
mineral

on

inte-
vitamins
elements,

4 546 mg/kg

2 925 mg/kg

2 000 mg/kg

(1) Maximum usable doses for the salt of aspartame-acesulfame are derived from the maximum usable doses for its constituent parts
aspartame (E 951) and acesulfame-K (E 950). The maximum usable doses for aspartame (E 951) and acesulfame-K (E 950) shall not
be exceeded by their use in combination with the salt of aspartame-acesulfame.’