Food additives data book - wordpres

Characteristics of sweeteners (1 :10 saccharin :cyclamate)
Sweetness intensity (at 10% sucrose): 100
Sweetness quality: Sugar-like
Time profile: as sucrose
Associated taste: none
Mouthfeel body: good
Enhancement of fruitiness: good
Cyclamic acid: Sweet-sour crystals
Sodium cyclamate:
Pleasantly sweet crystals
30 times as sweet as refined cane sugar
sweetness easily perceptible at dilution of 1 :10,000 in water
MELTING RANGE IN °C: Cyclamic acid: 169–179
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C Sodium salt 200 g/l Calcium salt 250 g/l
FUNCTION IN FOODS: Sweetener. Cyclamic acid has some flavour-enhancing capabilities at low levels. Cyclamate :aspartame
also found to improve stability and taste profiles of diet soft drinks, dry beverage mixtures and chewing
gum.
TECHNOLOGY OF USE IN FOODS:
Sodium and calcium salt forms most often used. 1/10th sweetness of equal weight of saccharin. 10 :1 cyclamate: saccharin ratio masked the aftertaste of
saccharin which boosted the low sweetness of cyclamates. Cyclamate :aspartame also found to improve stability and taste profiles of diet soft drinks, dry
beverage mixtures and chewing gum. Sodium and calcium salts are soluble is water at room temperature.
Stable at pH 2 to 7 at normal process temperatures; in aqueous solution at pH 2.1 it hydrolyses to:
– 350 mg cyclohexylamine per kg cyclamate at 30°C
– 500 mg per kg at 44°C
– Both after 40 days.
Stable in tablet form for several years; in aqueous solution it hydrolyses slowly to sulphuric acid and cyclohexylamine.
Lower cost versus sucrose.
Cyclamate 925