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Cyclamic Acid and its Na and Ca Salts are often used with other artificial sweeteners, especially saccharin; the mixture of 10 parts cyclamate to 1 part saccharin is common and masks the off-tastes of both sweeteners.
Cyclamic Acid and its Na and Ca Salts are used as artificial sweeteners under the name cyclamate
Cyclamic Acid and its Na and Ca Salts are used in the food industry as sweeteners.
Cyclamic Acid
CAS Number: 100-88-9
EC Number: 202-898-1
Molecular Formula: C6H13NO3S
Molecular Weight: 179.24 g/mol
Sodium cyclamate (Cyclamic Acid Na Salts)
Molecular Formula: C6H12NNaO3S
Molecular Weight: 201.22 g/mol
CAS Number: 139-05-9
EC Number: 205-348-9
Calcium cyclamate (Cyclamic Acid Ca Salts)
Molecular Formula: C12H24CaN2O6S2
Molecular Weight: 396.54 g/mol
CAS Number: 139-06-0
EC Number: 205-349-4
Food Additive Code: E952
SYNONYMS:
Cyclamic Acid Synonyms
Cyclamic Acid, Cyclohexylsulfamic Acid, N-Cyclohexylsulfamic Acid, Cyclohexanesulfamic Acid, Cyclohexylamidosulfuric Acid, Cyclohexylaminesulfonic Acid, Hexamic Acid, Cyclamate Free Acid, Cyclohexanesulfamic acid, Hexamic acid, Cyclohexylsulfamic acid, Sulfamic acid, cyclohexyl-, Cyclohexylamidosulfuric acid, Cyclohexylaminesulfonic acid, N-Cyclohexylsulfamic acid, Sucaryl, Sucaryl acid, Zyklamat, Cyclohexanesulphamic acid, Cyclohexylamidosulphuric acid, Cyclohexylaminesulphonic acid, Cyclohexylsulphamic acid, N-Cyclohexylsulphamic acid, Cyclamate, NSC 220327, Polycat 200, Sulfamic acid, N-cyclohexyl-, Cyclohexylsulfamic acid, Cyclamic Acid, Cyclohexylsulfamic Acid, Cyclohexanesulfamic Acid, Cyclohexylaminosulfonic Acid, N-Cyclohexylsulfamic Acid, Cyclamate Acid, Sulfamic Acid Cyclohexyl Ester, N-Cyclohexylsulfamic Acid, Cyclohexanesulfamic Acid, Cyclohexylamidosulfuric Acid, Cyclohexylaminesulfonic Acid, Hexamic Acid, NSC 220327, Polycat 200, Cyclamate (free acid)
Sodium cyclamate (Cyclamic Acid Na Salts) Synonyms
Sodium Cyclamate, Sodium Cyclohexylsulfamate, Cyclamate Sodium, Sodium N-Cyclohexylsulfamate, E952 Sodium Salt
Calcium cyclamate (Cyclamic Acid Ca Salts) Synonyms
Calcium Cyclamate, Calcium Bis(N-cyclohexylsulfamate), Cyclamate Calcium, Calcium N-Cyclohexylsulfamate, E952 Calcium Salt
Cyclamic Acid and its Na and Ca Salts are artificial sweeteners.
Cyclamic Acid and its Na and Ca Salts are 30–50 times sweeter than sucrose (table sugar), making it the least potent of the commercially used artificial sweeteners.
Cyclamic Acid and its Na and Ca Salts are less expensive than most sweeteners, including sucralose, and are stable under heating.
Cyclamic Acid and its Na and Ca Salts are synthetic food additives with a sweetening role.
Cyclamic Acid and its Na and Ca Salts are about 30-50 times sweeter than sugar, comparing equal amounts from the two products.
Cyclamic Acid and its Na and Ca Salts are chemical compounds whose sweetening capacity is relatively weak, compared to other synthetic sweeteners.
Therefore, Cyclamic Acid and its Na and Ca Salts have generally been used in combination with saccharin in a 10:1 ratio, thus obtaining a taste closer to that of sugar and a higher sweetening capacity.
Cyclamic Acid and its Na and Ca Salts (a group of additives E952) are cyclamic acid and its salts, used in the food industry as intense sweeteners to replace sugar.
The labeling of Cyclamic Acid and its Na and Ca Salts subtypes differs slightly between the International Numbering System for Food Additives Codex Alimentarius: CXG 36-1989 and Regulation (EU) No 231/2012, which sets detailed specifications for food additives in the European Union.
According to European legislation, Cyclamic Acid and its Na and Ca Salts have the following labeling:
E952(i) – Cyclamic Acid (in Codex Alimentarius - INS 952(i));
E952(ii) – Sodium Cyclamate (in Codex Alimentarius - INS 952(iv));
E952(iii) – Calcium Cyclamate (in Codex Alimentarius - INS 952(ii));
Previously, potassium cyclamate was also listed under INS 952(iii) in Codex Alimentarius, but it is no longer used in the food industry and has been removed from international and European standards.
Cyclamic Acid and its Na and Ca Salts do not occur naturally; they are fully synthetic compounds.
Cyclamic Acid and its Na and Ca Salts were first discovered in 1937 at the University of Illinois by graduate student Michael Sveda, who accidentally noticed the sweet taste of the substance during laboratory experiments.
The patent initially belonged to DuPont but was later sold to Abbott Laboratories, which introduced cyclamate to the market in the 1950s as a sweetener and a component of pharmaceutical products.
From this, the sodium (E952(ii)) and calcium (E952(iii)) salts are produced, which dissolve better in water and are more convenient for use.
Cyclamic Acid and its Na and Ca Salts undergo purification, crystallization, and mandatory quality control for both chemical purity and microbiological safety.
Cyclamic Acid and its Na and Ca Salts are non-nutritive artificial sweeteners approximately 30–50 times sweeter than sugar.
Cyclamic Acid and its Na and Ca Salts are commonly used in low-calorie products; they are heat-stable and often paired with other sweeteners to improve taste.
USES and APPLICATIONS of CYCLAMIC ACID and ITS Na and Ca SALTS:
Cyclamic Acid and its Na and Ca Salts are often used with other artificial sweeteners, especially saccharin; the mixture of 10 parts cyclamate to 1 part saccharin is common and masks the off-tastes of both sweeteners.
Cyclamic Acid and its Na and Ca Salts are used as artificial sweeteners under the name cyclamate
Cyclamic Acid and its Na and Ca Salts are used in the food industry as sweeteners.
Although their sweetening power is relatively low compared to other sweeteners, Cyclamic Acid and its Na and Ca Salts are mainly used in the processing of some food products due to their high stability both at high temperatures (500 º C) and in a wide pH range from 2 to 10.
Cyclamic Acid and its Na and Ca Salts are weak in high temperatures, do not contain calories, and are not cariogenic.
Cyclamic Acid and its Na and Ca Salts are used in flavored alcoholic and non-alcoholic beverages and in dietetic dishes from vegetables and fruits, in cocoa, fruit or starch confectioneries with no added sugar, in fine bakery products and in dietetic products from preserved fruits, in jams, jellies and marmalades, as well as in chewing gum.
The use of Cyclamic Acid and its Na and Ca Salts is also advantageous because at low concentrations they do not have an unpleasant aftertaste.
However, when used in high concentrations, in addition to Cyclamic Acid and its Na and Ca Salts' sweet taste, an unpleasant, foreign aftertaste is also present.
Cyclamic Acid and its Na and Ca Salts are approximately 30–50 times sweeter than sucrose while having virtually zero calories.
This property of Cyclamic Acid and its Na and Ca Salts is used to reduce the caloric content of products and to produce foods for people with diabetes.
For the reasons given above, Cyclamic Acid and its Na and Ca Salts are used in combination with other sweeteners, for example saccharin, with which they show a visible synergism (10:1, cyclamate:saccharin).
Cyclamic Acid and its Na and Ca Salts appear as a white crystalline powder without odor, easily soluble in water, and stable to heat and acids, making it convenient for use in various food technologies.
For the food industry, Cyclamic Acid and its Na and Ca Salts is produced synthetically.
Cyclohexylamine is used as the starting material, which reacts with sulfamic acid or sulfur trioxide to form cyclamic acid (E952(i)).
The use of Cyclamic Acid and its Na and Ca Salts is a must because they can replace carbohydrates in the diets of diabetics, the obese or people controlling their body weight.
Unlike other sweeteners, Cyclamic Acid and its Na and Ca Salts have the advantage of processing food at high temperatures.
Cyclamic Acid and its Na and Ca Salts can also be used in the manufacture of certain medicines to mask their bitter taste.
Cyclamic Acid and its Na and Ca Salts are used as a sweetener in a wide variety of products.
Cyclamic Acid and its Na and Ca Salts are most commonly found in low-calorie and “diet” beverages, desserts, chewing gum, confectionery, dairy products, and canned fruits.
Due to their heat stability, Cyclamic Acid and its Na and Ca Salts are also used in baked goods and instant drinks.
In the food industry, a typical mixture contains 10 parts Cyclamic Acid and its Na and Ca Salts and 1 part saccharin, which gives a more natural taste and allows for a reduced amount of each sweetener.
Cyclamic Acid and its Na and Ca Salts are chemical compounds whose sweetening capacity is relatively weak compared to other synthetic sweeteners.
Therefore, Cyclamic Acid and its Na and Ca Salts have generally been used in combination with saccharin in a 10:1 ratio, which also results in a taste closer to sugar and a higher sweetening capacity.
Cyclamic Acid and its Na and Ca Salts are extensively used in the food and beverage industry.
Cyclamic Acid and its Na and Ca Salts are commonly added to: Diet soft drinks, Sugar-free beverages, Flavored waters, Dairy products, Desserts, Ice creams, Bakery products, Confectionery, Chewing gum, Preserves and jams, Sports drinks, Syrups, Tabletop sweeteners.
In pharmaceuticals, Cyclamic Acid and its Na and Ca Salts are used in: Syrups, Chewable tablets, Vitamin products, Medicinal suspensions, Oral pharmaceutical formulations.
Cyclamic Acid and its Na and Ca Salts' role is mainly to improve palatability and mask unpleasant medicinal tastes.
In cosmetics and personal care products, Cyclamic Acid and its Na and Ca Salts may be used in: Mouthwash formulations, Toothpaste, Oral hygiene products.
Cyclamic Acid and its Na and Ca Salts belong to the sulfamate chemical class and are derivatives of sulfamic acid.
Cyclamic Acid and its Na and Ca Salts' sweetness profile is smoother and less metallic compared with saccharin alone.
Because of their relatively low cost and formulation stability, Cyclamic Acid and its Na and Ca Salts remain commercially important in many international markets.
Sodium cyclamate is typically preferred for liquid systems because of its high water solubility, whereas calcium cyclamate may be selected for certain dry applications requiring lower sodium content or improved moisture performance.
Cyclamic Acid and its Na and Ca Salts are frequently incorporated into blended sweetener systems because synergistic interactions can significantly improve flavor quality and sweetness efficiency.
Cyclamic Acid and its Na and Ca Salts are the salts of cyclohexylaminosulphonic acid discovered by Sveda as early as 1937.
Cyclamic Acid and its Na and Ca Salts have been used as a sweetener (sodium or calcium salt) since the 1950s, becoming the most widely used artificial sweetener in the 1960s, leading to the launch of diet products.
CHARACTERISTICS AND BENEFITS of CYCLAMIC ACID and ITS Na and Ca SALTS:
Cyclamic Acid and its Na and Ca Salts possess several advantageous characteristics in industrial and food applications.
Cyclamic Acid and its Na and Ca Salts are low-calorie sweeteners that provide sweetness without significantly increasing caloric value.
Cyclamic Acid and its Na and Ca Salts are economically attractive because they are less expensive than many modern sweeteners.
One important advantage is Cyclamic Acid and its Na and Ca Salts' high stability under heating conditions.
Unlike some sweeteners that degrade during cooking or sterilization, cyclamates remain stable during baking, pasteurization, and beverage processing.
This makes Cyclamic Acid and its Na and Ca Salts highly suitable for processed food and pharmaceutical products.
Cyclamic Acid and its Na and Ca Salts also exhibit synergistic effects with saccharin and certain other sweeteners.
When combined, the resulting sweetness profile becomes more sugar-like and unpleasant aftertastes are reduced.
This property is heavily utilized in tabletop sweetener products and low-calorie beverages.
Calcium cyclamate offers improved stability in certain dry formulations and can provide lower sodium content compared with sodium cyclamate.
This may be advantageous in reduced-sodium formulations.
Cyclamic Acid and its Na and Ca Salts are additionally tooth-friendly because they do not promote dental caries in the same way as fermentable sugars.
BENEFITS of CYCLAMIC ACID and ITS Na and Ca SALTS:
Cyclamic Acid and its Na and Ca Salts are not absorbed by the human body in their unchanged form and are excreted in urine.
Cyclamic Acid and its Na and Ca Salts do not affect blood glucose levels and can be used by people with diabetes as sugar substitutes.
Cyclamic Acid and its Na and Ca Salts does not cause tooth decay, as it is not fermented by oral bacteria.
In combination with other sweeteners (e.g., saccharin), Cyclamic Acid and its Na and Ca Salts allow reducing overall calorie intake and helps control body weight.
HOW ARE CYCLAMIC ACID AND ITS Na AND Ca SALTS OBTAINED?
Cyclamic Acid and its Na and Ca Salts are obtained industrially by chemical synthesis.
The raw material used in their synthesis is cyclohexylamine.
It can be obtained by the hydrogenation reaction of aniline.
Cyclohexylamine is treated either with sulphamic acid or with a certain tertiary and sulphur trioxide.
The result is a quaternary ammonium salt (the anion being cyclohexylaminosulphonate).
This reacts further with a hydroxide, and the end product is Cyclamic Acid and its Na and Ca Salts.
Another way of obtaining it is also with cyclohexylamine as a raw material.
This by sulphonation with chlorosulphonic acid in chloroform and treatment with barium hydroxide and sulphuric acid, forming sodium cyclamate.
FORMS of CYCLAMIC ACID and ITS Na and Ca SALTS:
These include cyclamic acid (E952a), sodium cyclamate (E952ii), and calcium cyclamate (E952iii), which are used to sweeten foods, beverages, and tabletop sweeteners.
CHARACTERISTICS of CYCLAMIC ACID and ITS Na and Ca SALTS:
Cyclamic Acid and its Na and Ca Salts are highly stable in heat, making them suitable for cooking and baking.
Cyclamic acid is an organic sulfamic acid compound widely known as the parent substance of cyclamate sweeteners.
It is chemically identified as cyclohexylsulfamic acid and belongs to the sulfamic acid family.
Cyclamic acid itself is not intensely sweet, but its sodium and calcium salts — sodium cyclamate and calcium cyclamate — are widely used as artificial sweeteners in food, beverages, pharmaceuticals, and tabletop sweetener products.
Cyclamic Acid and its Na and Ca Salts are appreciated because they provide sweetness with very low caloric contribution and possess excellent thermal and chemical stability.
Cyclamic Acid and its Na and Ca Salts are frequently combined with saccharin or other sweeteners to improve taste profiles and reduce bitter aftertaste.
Cyclamic Acid and its Na and Ca Salts are approved for use in many countries, although regulatory status differs worldwide.
Cyclamic acid is also used as an intermediate in chemical synthesis, laboratory reagent applications, plastics production, coatings, and specialty industrial formulations.
CYCLAMIC ACID, and ITS Na, and Ca SALTS IN THE WORLD MARKET:
The total volume of sales in the world market of intensive sweeteners is 1.2 billion US dollars (2012).
Cyclamic Acid and its Na and Ca Salts divide with saccharin the third-fourth place in this segment (12% each), after sucralose (34%) and aspartame (26%).
Cyclamic Acid and its Na and Ca Salts are most popular in the countries of the Far Eastern region.
ADVANTAGES of CYCLAMIC ACID, and ITS Na, and Ca SALTS:
Glycemic index = 0;
Energy value = 0;
Does not promote the development of caries;
Possible use in diets for diabetics;
One of the cheapest sweeteners: the cost of sodium cyclamate is 6% of the cost of sugar in comparable quantities for sweets.
HISTORY of CYCLAMIC ACID and ITS Na and Ca SALTS:
Cyclamic Acid and its Na and Ca Salts were discovered in 1937 at the University of Illinois by graduate student Michael Sveda.
Sveda was working in the lab on the synthesis of an antipyretic drug.
He put his cigarette down on the lab bench, and when he put it back in his mouth, he discovered the sweet taste of cyclamate.
The patent for Cyclamic Acid and its Na and Ca Salts was purchased by DuPont and later sold to Abbott Laboratories, which undertook the necessary studies and submitted a New Drug Application in 1950.
Abbott intended to use Cyclamic Acid and its Na and Ca Salts to mask the bitterness of certain drugs, such as antibiotics and pentobarbital.
In 1958, Cyclamic Acid and its Na and Ca Salts were designated GRAS (generally recognized as safe) by the United States Food and Drug Administration.
Cyclamic Acid and its Na and Ca Salts were marketed in tablet form for use by diabetics as an alternative tabletop sweetener, as well as in a liquid form.
As Cyclamic Acid and its Na and Ca Salts are stable to heat, it was and are marketed as suitable for use in cooking and baking.
CHEMISTRY of CYCLAMIC ACID and ITS Na and Ca SALTS:
Cyclamate is Cyclamic Acid and its Na and Ca Salts, which itself is prepared by reacting freebase cyclohexylamine with either sulfamic acid or sulfur trioxide.
Prior to 1973, Abbott Laboratories produced sodium cyclamate (Sucaryl) by a mixture of ingredients, including the addition of pure sodium (flakes or rods suspended in solvent) with cyclohexylamine, chilled and filtered through a high-speed centrifugal separator, dried, granulated, and micro-pulverised for powder or tablet usage.
PHYSICAL and CHEMICAL PROPERTIES of CYCLAMIC ACID and ITS Na and Ca SALTS:
Cyclamic Acid
Appearance: White crystalline powder or crystals
Odor: Odorless or nearly odorless
Taste: Slightly sweet or neutral
Physical State: Solid
Solubility in Water: Moderately soluble
Solubility in Ethanol: Soluble
Solubility in DMSO: Soluble
Melting Point: Decomposes upon heating
Density: Approximately 1.1–1.2 g/cm³
pH: Acidic in aqueous solution
Stability: Stable under normal storage conditions
Hygroscopicity: Slightly hygroscopic
Vapor Pressure: Negligible
Flash Point: Not easily flammable
Chemical Class: Sulfamic acid derivative
Functional Groups: Sulfonamide, sulfamate
Heat Stability: Good thermal stability
Reactivity: Compatible with many food and industrial formulations
Corrosivity: Low
Volatility: Non-volatile
Sodium Cyclamate
Appearance: White crystalline powder
Sweetness Intensity: Approximately 30–50 times sweeter than sucrose
Water Solubility: Very high
Heat Stability: Excellent
pH Stability: Stable in acidic and alkaline conditions
Taste Profile: Clean sweet taste with mild aftertaste
Hygroscopicity: Low
Shelf Stability: Long-term stability in dry storage
Compatibility: Frequently blended with saccharin and other sweeteners
Calcium Cyclamate
Appearance: White crystalline powder
Sweetness Intensity: Approximately 30 times sweeter than sugar
Solubility: Lower than sodium cyclamate but still useful in formulations
Stability: Excellent thermal and chemical stability
Moisture Resistance: Better moisture resistance than sodium salt
Processing Stability: Stable during baking and beverage production
Chemical formula: C6H12NNaO3S, and the dihydrate form C6H12NNaO3S-2H2O
Molecular weight: 201,22 calculated on the anhydrous form
Molecular weight: 237,22 calculated in relation to the hydrated form
Composition: Content not less than 98 % and not more than 102 % on the dried basis
Composition: Dihydrate form: not less than 84 % on the dried basis
Description: White, odourless crystals or crystalline powder. Approximately 30 times sweeter than sucrose
Loss on drying: Not more than 1% (105 °C, 1 hour)
Loss on drying: Not more than 15,2% (105 °C, 2 hours) for the dihydrate form
FIRST AID MEASURES of CYCLAMIC ACID and ITS Na and Ca SALTS:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available
ACCIDENTAL RELEASE MEASURES of CYCLAMIC ACID and ITS Na and Ca SALTS:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.
FIRE FIGHTING MEASURES of CYCLAMIC ACID and ITS Na and Ca SALTS:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
EXPOSURE CONTROLS/PERSONAL PROTECTION of CYCLAMIC ACID and ITS Na and Ca SALTS:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.
HANDLING and STORAGE of CYCLAMIC ACID and ITS Na and Ca SALTS:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
STABILITY and REACTIVITY of CYCLAMIC ACID and ITS Na and Ca SALTS:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available
