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Sodium N-cyclohexylsulfamate, chemical name is sdium cyclamate, is an organic compound, chemical formula is C6H12NNaO3S, white crystal or crystalline powder, odorless. It tastes sweet. It is almost insoluble in ethanol and other organic solvents, and is stable to heat, acid and alkali. It is a commonly used sweetener, and its sweetness is 30-40 times that of sucrose. It is one of the most widely used artificial sweeteners in food and medicine.
In 1969, it was found that rats fed with saccharin sodium cyclohexane sulfamate had bladder cancer, so in 1970, it was banned in the United States and Japan. No carcinogenic effect of this product was found in subsequent studies. When people take sodium cyclohexane sulfamate, 40% of them are excreted in urine and 60% in feces, without accumulation. China's Hygienic Standard for the Use of Food Additives (GB 2760-2014) strictly limits the amount of sodium cyclamate used in food processing.
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Chemical Formula |
C6H12NNaO3S |
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Exact Mass |
201 |
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Molecular Weight |
201 |
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m/z |
201 (100.0%), 202 (6.5%), 203 (4.5%) |
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Elemental Analysis |
C, 35.82; H, 6.01; N, 6.96; Na, 11.43; O, 23.85; S, 15.93 |
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Sodium n-cyclohexylsulfamate is a white crystalline or crystalline powder, odorless, sweet tasting, easily soluble in water, slightly soluble in ethanol, insoluble in chloroform and ether. This good water solubility makes saccharin easy to add and mix in food processing, and also facilitates metabolism and excretion in the human body. Also known as saccharin, it is a non nutritive synthetic sweetener with a sweetness dozens of times that of sucrose.
Sodium cyclohexylamine sulfonate, as a sweetener, has a wide range of applications in the food industry, covering almost all food fields that require sweeteners. Specifically, saccharin can be used in the following food categories:
1. Frozen beverages
Sweetener is widely used in frozen beverages, including ice cream, ice cream, flavored ice, popsicles, and other frozen drinks. Due to its high sweetness and good stability, saccharin can provide long-lasting sweetness in these products while helping to reduce production costs.
Specific examples: Ice cream and ice cream are common frozen drinks in summer, and saccharin as a sweetener can not only provide sweetness, but also enhance the taste and flavor of the product. In the production process of ice cream and ice cream, saccharin is usually used together with other sweeteners and emulsifiers to achieve the best taste and texture.
2. Fruit products
Sweetener can also be used in fruit products such as candied fruits, cold fruits, preserved fruits, cosmetics, and fruit cakes. These products typically require fruit processing to extend shelf life and enhance taste. As a sweetener, saccharin can provide long-lasting sweetness while helping to maintain the color and flavor of the product.
Specific example: Preserved fruits are a type of food made by soaking fruits in sugar. Sweetener is the main sweetener here, which can provide a rich sweetness and make the taste of candied fruits more delicious. Meanwhile, saccharin can also help maintain the color and texture of candied fruits, extending their shelf life.
3. Vegetable products
In addition to fruit products, saccharin can also be used in vegetable products such as processed vegetables and fermented soy products. These products typically require vegetables to be pickled or fermented to improve taste and flavor. As a sweetener, saccharin can provide sweetness in these products while helping to maintain their color and texture.
Specific example: Kimchi is a food made by pickling vegetables, where saccharin can be used as an auxiliary sweetener along with salt and other seasonings to enhance the taste and flavor of kimchi.
4. Baked food
Sweetener is also widely used in baked goods, including bread, pastries, mooncakes, cookies, and wafer biscuits. These products typically require sweeteners to provide sweetness and enhance taste. As a high sweetness sweetener, saccharin can provide long-lasting sweetness in these products while helping to maintain their texture and flavor.
Specific example: Bread is a common baked food, and saccharin can be used as one of the main sweeteners here, along with yeast and other ingredients, to ferment and bake delicious bread. In pastries, saccharin can also provide sweetness and enhance taste, making pastries more delicious and tasty.
5. Beverages
Sweetener is also widely used in the beverage industry, including carbonated drinks, fruit juice drinks, tea drinks, and other types of beverages. These products typically require sweeteners to provide sweetness and enhance taste. As a high sweetness sweetener, saccharin can provide long-lasting sweetness in these products while helping to maintain their flavor and stability.
Specific example: Carbonated beverages are beverages made by dissolving carbon dioxide gas in water, and saccharin is one of the main sweeteners here, which can provide rich sweetness and a bubbly feeling, making carbonated beverages more refreshing and delicious. Sweetener can also be used in fruit juice drinks and tea drinks to provide sweetness and enhance taste.
6. Seasoning
Sodium n-cyclohexylsulfamate can also be used in seasonings, such as solid compound seasonings, semi-solid compound seasonings, and liquid compound seasonings. These seasonings typically require mixing and seasoning multiple ingredients to create seasonings with specific flavors. Sweetener, as a sweetener, can provide sweetness and enhance flavor in these seasonings.
Specific example: Barbecue sauce is a common seasoning used in occasions such as grilling meat or mixing rice. Sweetener can be used as one of the auxiliary sweeteners here, along with soy sauce, sugar, and other seasonings, to enhance the flavor and taste of barbecue sauce.
7. Alcoholic beverages
Sweetener is also used in certain alcoholic products, such as blended liquor. These alcoholic products typically require mixing and fermenting multiple ingredients to produce alcoholic beverages with specific flavors. Sweetener, as a sweetener, can provide sweetness and enhance flavor in these alcoholic products.
Specific example: Fruit wine is a type of alcoholic beverage made by fermenting fruits. Sweetener can be used as one of the auxiliary sweeteners here, along with fruits and other ingredients, to enhance the sweetness and flavor of fruit wine.
8. Other categories
In addition to the aforementioned food categories, saccharin can also be used in other types of food, such as frozen ones. These foods typically require mixing and processing multiple ingredients to create foods with specific tastes and flavors. Sweetener, as a sweetener, can provide sweetness and enhance taste in these foods.
Specific example: Jelly is a food made by solidifying raw materials such as fruit juice and sugar. Sweetener is one of the main sweeteners here, which can provide rich sweetness and soft taste, making jelly more delicious.
Production method of sodium n-cyclohexylsulfamate:
Synthesis method of cyclohexylamine and sulfamic acid (or salt): Japan Jifu Pharmaceutical Co., Ltd. uses cyclohexylamine and sodium sulfamic acid as raw materials to produce sodium cyclamate. The reaction is carried out at 180~200 ℃ in light oil solvent. After the reaction, the finished product is obtained through crystallization and recrystallization, and the mother liquor is returned to the reactor for reuse. This method has the advantages of easy raw materials, simple operation, easy solvent recovery and high yield. According to the domestic research report on the optimization of the process conditions, 25g cyclohexylamine is dropped into a mixture of 10g aminosulfonic acid and 35g light oil, reacted at 165 ℃ for 3h, and then cooled to below 130 ℃. 41g 10% sodium bicarbonate solution is added to dissolve the product, and then distilled to recover the light oil and cyclohexylamine. Finally, the crude product is recrystallized, with a yield of 97.5%.
C6H11NH2+NH2SO3Na→C6H11NHSO3Na+NH3↑
Japan Toyo Chemical Co., Ltd. uses cyclohexylamine and aminosulfonic acid as raw materials to produce sodium cyclamate. The reaction is carried out at 160~179 ℃ in o-dichlorobenzene. The second step of the reaction is controlled below 130 ℃. Unreacted cyclohexylamine and o-dichlorobenzene are evaporated with water vapor and reused. The reactants are crystallized and recrystallized to obtain finished products. The raw materials are cheap and easy to obtain, the solvent is easy to recover, the reaction time is short, and the yield is high.
2CaH11NH2+NH2SO3H→C6H11NHSO3NH3C6H11[NaOH]→C6H11NHSO3Na
Synthesis of cyclohexylamine and chlorosulfonic acid This is the production method of a Japanese company
2C6H11NH2+ClSO3H [＜5℃＝→C6H11NHSO3NH3C6H11 [NaOH] → C6H11NHSO3Na
After the reaction, 95% of the finished product is obtained through separation, concentration and extraction. The raw materials are cheap, the reaction is fast, but there are many side reactions, and the equipment is severely corroded.
Detection method of sodium n-cyclohexylsulfamate:
Thin layer chromatography needs to make a thin layer chromatographic plate first, and then the extracted sample is spotted on the chromatographic plate. Through interaction with the chromogenic agent, the sample containing sodium cyclamate shows color spots. This method does not need any instrument support, has low detection cost, and its disadvantage is that it cannot be accurately quantified.
Spectrophotometry uses sodium cyclamate to react with a certain reagent to produce colored compounds. Under a certain wavelength, the absorbance and concentration of this substance follow Lambert Beer's law for quantitative analysis. Because the instruments and equipment used are simple, the operation is simple. This method does not require large instruments, and is simple in operation and low in cost. The disadvantage is that if there are other reducing substances in the extract as sodium cyclamate or the color of the sample itself interferes with the results, the quantity cannot be determined accurately.
The sodium cyclamate has an absorption wavelength under the ultraviolet spectrophotometer, and the content is directly determined after being extracted with ether. For white wine samples, because the sample itself contains some cyclohexanol, cyclohexyl and other similar substances, the problem of background value will occur due to direct derivatization. To avoid this phenomenon, ether can be used to extract sodium cyclamate from the acidified sample, ether can be volatilized, and the sulfate content generated by further derivatization can be indirectly determined. The minimum detection limit of this method is 0.02g/kg, and the recovery rate is 86.7%~105%. The sample without background problem can react with nitrite in acidic medium. After the reaction is complete, potassium iodide is added for display. The content of sodium cyclamate is indirectly determined by ultraviolet spectrophotometer. The detection limit (3S/N) of this method is 0.3mg/L. This method was used to determine the content of sodium cyclamate in jelly, and the recovery was 102.6%~103.3%. Compared with atomic absorption spectrophotometry, the pretreatment method of this method is complex, but it can accurately quantify according to different samples.
The sodium cyclamate reacts with barium chloride and sodium nitrite in an acidic environment to form a milky white precipitated barium cyclohexylaminosulfate, which becomes the characteristic reaction of sodium cyclamate. This precipitate settles slowly in the solution and becomes turbid immediately after shaking. The solution is stable and the content of sodium cyclamate in the solution is proportional to the turbidity. The linear range of this method is 0~0.85g/L. Because the method is simple to operate, high sensitivity, simple equipment, and convenient to carry the turbidimeter, it has also become one of the fast detection methods for sodium cyclamate.
It can be divided into pre column derivatization gas chromatography and headspace gas chromatography. The extraction solution reacts with sodium cyclohexylaminocyclite and nitrous acid in sulfuric acid medium to generate cyclohexanol nitrite and cyclohexanol. HP-5 capillary column is selected as the chromatographic column, and FID hydrogen flame ionization detector is used for detection. Under the optimal chromatographic conditions, the sodium cyclamate content has a good linear relationship (r=0.998) between 0.25 and 4.00mg, and the recovery rate is 87.0%. It is suitable for cake and other greasy foods. The method needs derivatization. The concentration of nitrite and sulfuric acid and the reaction temperature are related to the amount of cyclohexanol nitrite and cyclohexanol generated. At the same time, the method also has emulsification, which is improved by centrifugation. The generated cyclohexanol nitrite and cyclohexanol once became a research hotspot, and the extracted liquid should also be kept in the cold storage environment as far as possible during the injection. The pretreatment of headspace injection is to directly add water, sample, sulfuric acid and nitrite into the headspace bottle, and then directly inject and analyze the low concentration steam formed after derivatization in the headspace injector. The quantitative detection limit of this method is 0.045mg/kg, and the recovery rate of spiking is 94.4%~109.1%, which is lower than that of pre column derivatization gas chromatography, and the recovery rate is higher. This method does not require ice bath and n-hexane extraction, and avoids emulsification caused by various complex matrices in the sample, and can reduce the pressure of chromatographic column detection caused by the presence of water, solvent, high boiling point or non-volatile substances.
FAQ
What was the artificial sweetener that was banned?
Evidence that consumption of the chemical cyclamate, used as an artificial sweetener, might be harmful to human health led to its removal from the U.S. marketplace. It remains a banned food additive in the United States. Locale Washington, D.C.
What is another name for magic sugar?
sodium cyclamate
"Magic sugar" is an artificial non-caloric sweetening agent which was discovered in 1937. It is chemically known as sodium cyclamate, cyclamic acid or calcium cyclamate.
Is sodium cyclamate good or bad for you?
Although sodium cyclamate is not considered to be harmful at levels of exposure considered in the assessment, this substance has health effects of concern based on its potential to cause reproductive effects.
How is sweetener 952 different from sugar?
Cyclamate (952)
Cyclamate is 30 to 50 times sweeter than sugar and exists in salt (sodium or calcium) forms prepared from an acid. It's used in confectionery and many other foods and drinks, and is often paired with saccharin in foods to improve the taste.
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