| History | discovered in 1937 in the USA by Audrieth and Sveda
placed on the market in 1950 by ABBOTT under the brand name "Sucaryl" |
| Synthesis | Cyclohexylamine is usually converted with the help of amido sulphonic acid. It is treated at temperatures over 100°C in high boiling solvents or in a pressure reactor. This produces cyclohexylammonium salt, which is converted with the corresponding hydroxides. This releases cyclohexylamine. |
| Sensoric features/sweetening power | pleasant taste profile
35-40 times sweeter than sugar |
| Characteristics |
| physiological | is excreted by the kidneys mostly unmetabolised and unchanged
no physiological gross calorific value i.e. calorie-free
toothfriendly and suitable for diabetics |
| technical | needle-shaped colourless crystals, odourless
extremely thermostable
suitable for baking and cooking
can be stored for a long time
not hygroscopic
pH-value: 5.5-7.5
synergetic effect with all other sweeteners; especially suitable in combination with Sodium Saccharin 450-times at a ratio of 10:1 |
| ADI value | 7 mg per kg of body weight |
| Fields of application | table-top sweeteners (tablets, spoon-for-spoon powders and liquid sweeteners)
water- and milk-based drinks
puddings, desserts
sweets, chocolate
bakery products and baking mixtures
muesli, cornflakes, cereals
chewing gum
spreads
jams, marmalades
toothpaste, mouthwash
multivitamin preparations
pharmaceuticals
canned preserves and pickled vegetables |
