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

Sodium cyclamate

The cyclamate is used as artificial non-caloric sweetener in a wide variety of foods and beverages, being 30 times as sweet as sugar without the bitter after-taste of saccharin. It appears in the composition of the products as sodium and calcium cyclamates and cyclamic acid.

IUPAC Systematic Name for sodium cyclamate: Cyclohexanesulfamic acid, monosodium salt. Chemical names for sodium cyclamate: Sodium cyclohexylsulfamate, sodium cyclohexanesulfamate.

Sodium cyclamate can be described as white, odorless, crystalline powder with a sweet taste. While solubility: Freely soluble in water; practically insoluble in benzene, chloroform, ethanol and diethyl ether.

Sucaryl is brand name of a nonnutritive sweetener produced as a salt of sodium or calcium (the latter for the benefit of those who must exclude sodium from their diets.

 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.
Sodium cyclamate

Food preservation using chemicals

Traditional food preservation techniques have undesirable effects on the appeal of fresh products and artificial preservatives are increasingly being banned. The practice of preserving food by the addition of chemical is quite old, and ordinary table salt (sodium chloride) has been used as a preservative for centuries.

It might be surprising to think of naturally occurring substance as a chemical preservative, but it will be seen that many chemicals substance use in the preservation of foods occur naturally.

When they are used with the proper intend, they can be used to preserve foods that cannot be easily preserved by other means.

They should not be used as a substitute for sanitation and proper handling procedures. Sometimes chemicals are used together with other processes, such as holding at refrigerator temperatures above freezing.

Chemicals preservatives such as sorbate, benzoate, etc, have been used as reliable preservative factors to control a number of micobial hazards, However, such compounds do not satisfy the concept of ‘natural’ and ‘healthy’ food consumers prefer and that the food industry, consequently needs to manufacture.
Food preservation using chemicals