Food additives data book - wordpres

Sweeteners 926
No browning reaction.
Decomposition is accelerated in the presence of amino acids and water-soluble vitamins at elevated temperatures.
Alone in soft drinks did not provide sweetness taste quality of the saccharin :cyclamate blend.
Sodium salt most commonly used.
Stable under conditions of soft drink manufacture such as pH 2 to 7, pasteurisation and UHT heat treatment.
Can be detected in soft drinks by spectrophotometric methods and titration followed by liquid chromatography.
Popular in soft drinks as a cyclamate :saccharin blend of 10 :1; has been used in combination with saccharin to overcome bitterness and aftertaste;
recommended for use in beverages, fruit juices, processed fruits, desserts, jellies, jams, toppings, salad dressings, and confections.
Fairly thermostable.
Commercially successful combination as cyclamate/saccharin at 10 :1 or 50% :50% sweetness gives clean sugar-like sweetness at low cost with good
storage stability; often used mixed with other sweeteners.
Readily soluble in water; good stability in fruit beverages.
Compatible with a broad range of beverage ingredients.
Cyclamic acid: fairly strong acid, sparingly soluble in water, slowly hydrolysed by hot water.
Sodium cyclamate: freely soluble in water, practically insoluble in alcohol, ether, benzene, chloroform.
Sodium cyclamate: pH of 5.5 to 7.5 in 10% solution.
SYNERGISTS: Synergistic with aspartame, saccharin, sucrose and acesulphame.
Sweetness quality improved by combining with other intense sweeteners.
Citric acid and other citrus products have a synergistic effect on sweetness.
FOOD SAFETY ISSUES: Non-cariogenic.
Non-caloric as metabolism does not release any energy.
May be concerns of toxicity. At high enough doses, cyclamate found to be metabolised into
cyclohexylamine which has been implicated in the occurrence of bladder tumours after two years. This
based on studies of rats fed a 10 :1 cyclamate :saccharin mixture. There are other concerns about its
effects on genetic material. Due to low sweetness, quantities required would probably exceed ADI.
Most people metabolise only 1% of cyclamate intake, but 47% of the population can metabolise (in
intestine) 20–60% to cyclohexylamine, a known carcinogen.
Recent studies do not support the claim of cyclamates being carcinogenic; some have linked the
metabolite cyclohexylamine to high blood pressure, testicular atrophy and cancer promotion in rats.