Friday, September 21, 2018

Calcium cyclamate

The sweet taste of cyclamates was discovered serendipitously by Sveda in 1937 and they were introduced commercially in the 1950s. Today, cyclamic acid in the form of its sodium or calcium salt is one of the most widely used artificial sweeteners in food and pharmaceutical.

Description of calcium cyclamate: White odorless, crystalline powder with a sweet taste, somewhat less than that of sodium cyclamate. It has a very sweet taste, approximately 30 times sweeter than sucrose.

Solubility of calcium cyclamate: Freely soluble in water; practically insoluble in benzene, chloroform ethanol and diethyl ether Calcium cyclamates are used as non-nutritive sweeteners.

Calcium cyclamate is used in low-sodium and sodium-free products. Cyclamate is permitted in a range of food products, e.g. in water-based flavoured drinks, and in milk- and milk derivative-based or fruit juice-based drinks. The permitted levels of use vary from 250 to 1500 mg/kg depending on food category.
Calcium cyclamate
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