2009_Book_FoodChemistry

8.8 Sweeteners 435
(8.5)
Fig. 8.5. Relative sweetening strength of some sweeteners
as a function of the saccharose concentration (• neohesperidin
dihydrochalcone, △ saccharin, ◦ aspartame,
□ acesulfame K) (according to Bär et al. 1990)
tially lower than that of saccharin and
is f sac, g (10) =35. It has no bitter after-taste.
Overall, the sweet taste of cyclamate is not as
pleasant as that of saccharin. The present stipulated
ADI value of the acid is 0−11 mg/kg of
body weight. The synthesis of the compound is
based on sulfonation of cyclohexylamine:
(8.6)
(8.4)
Table 8.3 shows several homologous compounds,
illustrating the dependence of sweetness intensity
on cycloalkyl ring size. The larger the ring size,
the higher the sweetness, i. e. the lower the sweetness
threshold value.
Fig. 8.6. Synergistic intensification of sweetness in acesulfame–aspartame mixtures (according to v. Rymon Lipinski,
1994) Ordinate: sweetening strength by comparison with a sucrose solution (g/l). Sweetener mixture: (—)
100 mg/l,(-----)200mg/l,(—--—)300mg/l, (······) 400 mg/l, (–·–·) 500 mg/l