Cyclamates refer to salts of cyclamic acid (cyclohexylsulfamic acid), usually related to its sodium and calcium salts.
Sodium cyclamate is the most used form, while calcium cyclamate can be used as its replacement in low-sodium or sodium-free products. The latter is not used widely as it will cause gelation and precipitation in some applications.
They can be produced by sulfonating cyclohexylamine with chlorosulfonic acid or sulfamate to cyclohexylsulfamate, then neutralization with NaOH or Ca(OH)2.
Property
Other names Sodium cyclohexylsulfamate, sodium cyclohexanesulfamate
CAS number 139-05-9
Chemical formula C6H12NNaO3S (anhydrous), C6H12NNaO3S·2H2O (dihydrate)
Molecular weight 201.22 (anhydrous)
237.22 (dihydrate)
Two types
Its food grade can be divided into anhydrous and dihydrate forms according to the content of crystal water. The former (NF grade) is needle powder, while the latter (CP grade) with tablet appearance.
Structure
Sodium Cyclamate chemical structure
Image Source
Solubility
Soluble in water, practically insoluble in ethanol, and insoluble in most organic solvents.
Taste
30 times as sweet as sugar, so that only a little amount is needed to achieve the same sweet taste. Without bitter aftertaste which occurs in sodium saccharin.
Synergy
It is commonly blended with sodium saccharin in a 10-to-1 ratio to mask the bitter after taste and produce a synergistic sweetening effect. It can also be blended with aspartame and acesulfame potassium to improve product stability.
Other properties
Heat stable, so can be used in cooking and baking.
The lowest price among artificial sweeteners (sucralose, aspartame, acesulfame potassium, neotame, saccharin).
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