Sodium Cyclamate

Definition and Description

Sodium cyclamate (โซเดียมไซคลาเมต) is an artificial sweetener that is approximately 30 to 50 times sweeter than sucrose (table sugar). It is a white, odorless crystalline powder with a slightly bitter taste, highly soluble in water. Its chemical formula is C₆H₁₂NNaO₃S, and it is commonly used in food and beverage products as a non-nutritive sweetener.

Chemical Properties

1. IUPAC Name: Sodium N-cyclohexylsulfamate
2. Molecular Formula: C₆H₁₂NNaO₃S
3. Molecular Weight: 201.22 g/mol
4. Solubility: Highly soluble in water
5. Sweetness: Approximately 30–50 times sweeter than sucrose
6. E Number: E952

Source and Production

Sodium cyclamate is synthesized through the sulfonation of cyclohexylamine, a six-carbon ring compound with a single amine (-NH₂) group. This process involves introducing a sulfonic acid group (-SO₃) to cyclohexylamine, resulting in cyclamic acid. The cyclamic acid is then neutralized with sodium hydroxide to produce sodium cyclamate.

Uses in Food Products

Sodium cyclamate is widely utilized in the food and beverage industry due to its high sweetness and low cost. It is commonly found in:

1. Sugar-free and diet soft drinks
2. Sugar-free candies and gums
3. Dietary jams and jellies
4. Sugar-free ice creams and frozen desserts
5. Sugar-free baked goods
6. Tabletop sweeteners

It is often combined with other sweeteners, such as saccharin or aspartame, to enhance sweetness and improve taste profiles.

Benefits

1. Calorie-Free: Sodium cyclamate provides sweetness without adding calories, making it suitable for weight management and diabetic diets.
2. Tooth-Friendly: Unlike sugar, it does not contribute to tooth decay or cavities.
3. Heat Stable: It remains stable under heat, making it suitable for cooking and baking applications.
4. Non-Fermentable: It does not ferment, reducing the risk of unwanted taste changes in food products.
5. Synergistic Sweetening: When used in combination with other sweeteners, it can enhance overall sweetness and mask undesirable aftertastes.

References:

1. Chemicalbook.com
2. Wikipedia.org
3. Academic.com
4. Encyclopedia.com