PRODUCTS

SODIUM CYCLAMATE

Sodium cyclamate is a white, odorless, crystalline powder that is approximately 30 times sweeter than sucrose (table sugar).
Sodium cyclamate is often used in various food products, such as beverages, candies, and baked goods, as well as in pharmaceuticals and personal care products, to provide sweetness without adding significant calories.
Sodium cyclamate is particularly popular among individuals looking to reduce sugar intake or manage conditions such as diabetes or obesity.

CAS Number: 139-05-9
Molecular Formula: C6H14NNaO3S
Molecular Weight: 203.23
EINECS Number: 205-348-9

Synonyms:SODIUM CYCLAMATE, 139-05-9, Sucaryl sodium, Cyclamate sodium, Sulfamic acid cyclohexyl- monosodium salt, Cyclamic acid sodium salt, Cyclamate de sodium, Suessette, Suestamin, Ibiosuc, Sugarin, Sugaron, Natrii cyclamas, Sodium sucaryl, Sodium cyclohexanesulfamate, Ciclamato sodico, Dulzor-Etas, Hachi-Sugar, Assurgrin feinsuss, Assurgrin vollsuss, Cyclamate sodium, Natrium cyclamicum, Sucrum 7, Asugryn, Natriumzyklamate, Cyclohexylsulfamate sodium, Natrium cyclohexylsulfamat, Cyclohexylsulphamate sodium, Natriumcyclohexylamidosulfat, Sodium cyclohexyl sulfamate, Sodium cyclohexanesulphamate, Natraiumcyclohexylamidosulfat, Sodium cyclohexyl sulphamate, Sodium cyclohexylsulphamidate, Monosodium cyclohexylsulfamate, Cyclamate sodium salt, Sodium cyclohexyl amidosulphate, Cyclohexylsulfamic acid sodium salt, Ciclamato de sodio, Cyclohexanesulfamic acid sodium salt, 1I6F42RME1, Cyclohexanesulfamic acid monosodium salt, Cyclohexylsulphamic acid monosodium salt, Cyclohexanesulphamic acid monosodium salt, DTXSID6020355, INS NO. 952(IV), INS-952(IV), NSC-42195, DTXCID80355, sodio ciclamato, RefChem:887465, 205-348-9, Sodium N-cyclohexylsulfamate, Sodium cyclohexylsulfamate, Assugrin, Cyclamic acid (sodium), C6H12NNaO3S, sodium;N-cyclohexylsulfamate, MFCD00003827, Cyclamate sodium/ saccharin sodium, N-Cyclohexylsulfamic acid sodium, Sodium cyclamate (INN), SODIUM CYCLAMATE [INN], Natriumzyklamate [German], Ciclamato sodico [DCIT], CHEBI:82431, CCRIS 187, Natrii cyclamas [INN-Latin], Cyclamic acid sodium, Cyclamate de sodium [INN-French], N-Cyklohexylsulfamat sodny [Czech], aminocyclohexylsulfonic acid sodium salt, E952, EINECS 205-348-9, N-Cyklohexylsulfamat sodny, NSC 42195, UNII-1I6F42RME1, AI3-24213, 61373-78-2, Sulfamic acid cylclohexyl- monosodium salt, Sodium cyclamate [INN:BAN:NF], N-Cyclohexylsulfamic acid sodium salt, Sodium cyclamate CRS, SCHEMBL66221, Sodium N-Cyclohexanesulfamate, MLS004773942, SODIUM CYCLAMATE [II], CHEMBL273977, orb1819334, SODIUM CYCLAMATE [IARC], Sodium(sulfonatoamino)cyclohexane, SODIUM CYCLAMATE ANHYDROUS, MSK5102, SODIUM CYCLAMATE [MART.], SODIUM CYCLAMATE [USP-RS], SODIUM CYCLAMATE [WHO-DD], Cyclamic acid (sodium) (Standard), HY-W014839R, Tox21_202781, E-952(IV), AKOS015897277, N-Cyclohexanesulfamic Acid Sodium Salt, CCG-213831, CS-W015555, FB33017, HY-W014839, SODIUM CYCLAMATE [EP MONOGRAPH], NCGC00164316-01, NCGC00260327-01, AS-17602, CAS-139-05-9, DA-77921, FS165202, SMR003500667, NS00079356, ST50997692, C19378, D02443, D70402, F987862, Q407786, Sulfamic acid N-cyclohexyl- sodium salt (1:1), assurgrinfeinsuss, assurgrinvollsuss, masugryn, cyclamate,sodiumsalt, cyclamic, cyclohexanesulfamicacid, monosodiumsalt, cyclohexanesulphamicacid, monosodiumsalt, cyclohexyl-sulfamicacimonosodiumsalt

Sodium cyclamate occurs as white, odorless or almost odorless crystals, or as a crystalline powder with an intensely sweet taste.
Sodium cyclamate, is a synthetic sweetener commonly used as a sugar substitute.
Sodium cyclamate is derived from cyclohexylamine, which is reacted with sulfuric acid to form cyclamate.

Sodium cyclamate is an artificial sweetener.
Sodium cyclamate is 30–50 times sweeter than sucrose (table sugar), making it the least potent of the commercially used artificial sweeteners.
Sodium cyclamate is 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.

Sodium cyclamate is less expensive than most sweeteners, including sucralose, and is stable under heating.
Safety concerns led to it being banned in a few countries, though the European Union considers it safe.
Sodium cyclamate is the sodium or calcium salt of cyclamic acid (cyclohexanesulfamic acid), which itself is prepared by reacting freebase cyclohexylamine with either sulfamic acid or sulfur trioxide.

Prior to 1973, Abbott Laboratories produced Sodium cyclamate 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.
Sodium cyclamate are prepared by the sulfonation of cyclohexylamine in the presence of a base.
Commercially, the sulfonation can involve sulfamic acid, a sulfate salt, or sulfur trioxide.

Tertiary bases such as triethylamine or trimethylamine may be used as the condensing agent.
Sodium cyclamate is an articial sweetener.
Sodium cyclamate is 30–50 times sweeter than sucrose (table sugar), making it the least potent of the commercially used articial sweeteners.

Sodium cyclamate is often used with other articial sweeteners, especially saccharin; the mixture of 10 parts cyclamate to 1 part saccharin is common and masks the o-tastes of both sweeteners
Sodium cyclamate is a synthetic food sweetener with high sweetening power.
It is about 30-50 times sweeter than sugar, comparing equal amounts of the two substances.

Sodium cyclamate and its sodium and calcium salts are chemical compounds whose sweetening capacity is relatively weak compared to other synthetic sweeteners.
Therefore, they 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.
Sodium cyclamate are the salts of cyclohexylaminosulphonic acid discovered by Sveda as early as 1937.

Sodium cyclamate has 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.
Sodium cyclamate is less expensive than most sweeteners, including sucralose, and is stable under heating.
Safety concerns led to E 952 being banned in a few countries, though the European Union considers it safe.

Odorless or almost odorless white crystals or crystalline powder.
The amine salts of cyclamate that are produced are converted to the Sodium cyclamate, calcium, potassium, or magnesium salt by treatment with the appropriate metal oxide.
Sodium cyclamate, non-nutritive sweetening agents, have been used as additives in food and drugs since 1950.

They have been demonstrated to have a carcinogenic potential at very high and long-sustained dosage in experimental animals.
Some countries have consequently banned their use as food additives, whereas in others they remain available for this purpose.
Most countries, however, continue to allow their use in small quantities in pharmaceutical preparations.

Sodium cyclamate is an artificial sweetener.
Safety concerns led to it being banned in a few countries, though the European Union considers it safe.
Sodium cyclamate is 30–50 times sweeter than sucrose (table sugar), making it the least potent of the commercially used artificial sweeteners.

Sodium cyclamate is 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.
Sodium cyclamate is less expensive than most sweeteners, including sucralose, and is stable under heating.

Melting point: >300 °C (lit.)
Density: 1.58[at 20℃]
vapor pressure: 0.002Pa at 150℃
storage temp.: room temp
solubility: 200g/l
form: Powder
color: White
PH: 5.5-7.5 (100g/l, H2O, 20℃)
Odor: Odorless. Sweet taste, perceptible at concentrations higher than 100 ppm in water.
Water Solubility: >=10 g/100 mL at 20 ºC
Merck: 14,2703
BRN: 4166868
Stability: Hygroscopic
InChIKey: UDIPTWFVPPPURJ-UHFFFAOYSA-M
LogP:-2.63 at 20℃

Sodium cyclamates are prepared by the sulfonation of cyclohexylamine in the presence of a base.
Commercially, the sulfonation can involve sulfamic acid, a sulfate salt, or sulfur trioxide.
Tertiary bases such as triethylamine or trimethylamine may be used as the condensing agent.

The amine salts of cyclamate that are produced are converted to the sodium, calcium, potassium, or magnesium salt by treatment with the appropriate metal oxide.
Sodium cyclamate is incompatible with strong oxidizing agents, strong acids and strong bases.
Also incompatible with nitrites in acid solution has only limited compatibility with potassium salts .

Sodium cyclamate is used as an intense sweetening agent in pharmaceutical formulations, foods, beverages, and table-top sweeteners.
In dilute solution, up to about 0.17% w/v, the sweetening power is approximately 30 times that of sucrose.
However, at higher concentrations this is reduced and at a concentration of 0.5% w/v a bitter taste becomes noticeable.

Sodium cyclamate enhances flavor systems and can be used to mask some unpleasant taste characteristics. In most applications, sodium cyclamate is used in combination with saccharin, often in a ratio of 10 : 1.
Sodium cyclamate did not show any DNA-damaging properties in DNA repair assays.
Sodium cyclamate is the sodium or calcium salt of cyclamic acid (cyclohexanesulfamic acid), which itself is prepared by reacting freebase cyclohexylamine with either sulfamic acid or sulfur trioxide.

Prior to 1973, Abbott Laboratories produced Sodium cyclamate by a mixture of ingredients including the addition of pure sodium (akes or rods suspended in kerosene) with cyclohexylamine, chilled and ltered through a high speed centrifugal separator, dried, granulated and micro-pulverised for powder or tablet usage.
Sodium cyclamate is hydrolyzed by sulfuric acid and cyclohexylamine at a very slow rate that is proportional to the hydrogen ion concentration.
Therefore, for all practical considerations, E 952 can be regarded as stable.

Solutions are also stable to heat, light, and air over a wide pH range.
Samples of tablets containing Sodium cyclamate and saccharin have shown no loss in sweetening power following storage for up to 20 years.
The bulk material should be stored in a well-closed container in a cool, dry place.

Sodium cyclamate is approved as a sweetener in at least 130 countries.
In the late 1960s, Sodium cyclamate was banned in the United Kingdom; however, it was approved after being re-evaluated by the European Union in 1996.
In the Philippines, Sodium cyclamate was banned until the Philippine Food and Drug Administration lifted the ban in 2013, declaring it safe for consumption.

Sodium cyclamate remains banned in the United States, South Korea, and Bangladesh.
Sodium cyclamate is often used in combination with other artificial sweeteners like aspartame or acesulfame K to enhance the overall sweetness profile and mask any aftertaste.
However, its use remains limited in some countries due to ongoing debates about potential health risks.

In food labeling, it is typically listed as "Cyclamate" or under its E-number designation, Sodium cyclamate.
Sodium cyclamate is hydrolyzed by sulfuric acid and cyclohexylamine at a very slow rate that is proportional to the hydrogen ion concentration. Therefore, for all practical considerations, it can be regarded as stable. Solutions are also stable to heat, light, and air over a wide pH range.

Samples of tablets containing sodium cyclamate and saccharin have shown no loss in sweetening power following storage for up to 20 years.
The bulk material should be stored in a well-closed container in a cool, dry place.
Sodium cyclamate dissolved in the aqueous phase could be introduced as the additive during the interfacial polymerization process.

Sodium cyclamate could not only improve the hydrophilicity and flux of the membrane, but also could enhance the anti-fouling properties of the membrane.
Sodium cyclamate is approved as a sweetener in at least 130 countries.
In the late 1960s, Sodium cyclamate was banned in the United Kingdom; however, it was approved after being re-evaluated by the European Union in 1996.

In the Philippines, Sodium cyclamate was banned until the Philippine Food and Drug Administration lifted the ban in 2013, declaring it safe for consumption.
Sodium cyclamate remains banned in the United States, South Korea, and Bangladesh.

The use of cyclamates as artificial sweetners in food, soft drinks, and artificial sweetening tablets was at one time prohibited in the UK and some other countries owing to concern about the metabolite cyclohexylamine.
However, this is no longer the case, and cyclamates are now permitted for use as a food additive in Europe.

Uses:
Sodium Cyclamate is an artificial sweetener and is 30 times as saccharose's.
It is widely used in pickles, seasoning sauce, cakes, biscuits, bread, ice cream, frozen sucker, popsicles, drinks and so on, with a maximum amount of 0.65g/kg.
Sodium cyclamate is used in confect, with a maximum amount of 1.0g/kg.

Sodium cyclamate is used in orange peel, preserved plum, dried arbutus and so on, with the largest amount of 8.0g/kg.
It is also used in cosmetics and pharmaceutical industry.
Sodium cyclamate is an artificial sweetener and is 30 times as saccharose's.

Sodium cyclamate is widely used in pickles, seasoning sauce, cakes, biscuits, bread, ice cream, frozen sucker, popsicles, drinks and so on, with a maximum amount of 0.65g/kg.
Secondly, it is used in confect, with a maximum amount of 1.0g/kg.
Sodium cyclamate is used in orange peel, preserved plum, dried arbutus and so on, with the largest amount of 8.0g/kg.

Sodium cyclamate is also used in cosmetics and pharmaceutical industry.
Sodium cyclamate was discovered in the United States in 1937.
They are 30 to 80 times as sweet as sucrose and were widely used until late 1969, when it was banned by the FDA because of questions on safety.

Sodium cyclamate is not banned in Canada and the European Union.
Sodium cyclamate is produced by reacting cyclohexylamine with sulfonating agents, followed by reactions with sodium or calcium hydroxides to produce cyclamates and free cyclohexylamine as follows.
Owing to their good stability, Sodium cyclamate are suitable for all applications of intense sweeteners without a significant interfering taste sensation, and are heat stable.

The main application of cyclamates is in blends with saccharin in a 10:1 ratio by weight.
The mixture is more than twice as sweet as either component alone, making them an important sweetener in countries approving the use of both sweeteners.
Sodium cyclamate is used as an intense sweetening agent in pharmaceutical formulations, foods, beverages, and table-top sweeteners.

In dilute solution, up to about 0.17% w/v, the sweetening power is approximately 30 times that of sucrose.
However, at higher concentrations this is reduced and at a concentration of 0.5% w/v a bitter taste becomes noticeable.
Sodium cyclamate enhances flavor systems and can be used to mask some unpleasant taste characteristics.

In most applications, Sodium cyclamate is used in combination with saccharin, often in a ratio of 10 : 1.
Sodium cyclamate dissolved in the aqueous phase could be introduced as the additive during the interfacial polymerization process.
Sodium cyclamate could not only improve the hydrophilicity and flux of the membrane, but also could enhance the anti-fouling properties of the membrane.

Sodium cyclamate, is primarily used as a non-nutritive sweetener, providing a sugar-like sweetness without adding significant calories.
It is commonly used in the production of sugar-free and low-calorie food and beverage products, such as diet sodas, sugar-free gum, candy, and baked goods, offering a sweet taste while reducing the overall caloric content.
The sweetening power of Sodium cyclamate is approximately 30 times that of sucrose, making it a highly effective substitute in products where sugar is typically used but calorie reduction is desired.

In addition to food and beverages, Sodium cyclamate is also utilized in the pharmaceutical industry, where it serves as a sweetener in various medicinal syrups, liquid preparations, and chewable tablets, making the often unpalatable medicines more palatable, especially for children.
It is also used in personal care products like toothpaste and mouthwash to improve the flavor, helping consumers maintain oral hygiene without the addition of excess sugar.

Sodium cyclamate were discovered in the United States in 1937.
They are 30 to 80 times as sweet as sucrose and were widely used until late 1969, when it was banned by the FDA because of questions on safety.
It is not banned in Canada and the European Union.

Sodium cyclamate is produced by reacting cyclohexylamine with sulfonating agents, followed by reactions with sodium or calcium hydroxides to produce cyclamates and free cyclohexylamine as follows.
Owing to their good stability, Sodium cyclamate are suitable for all applications of intense sweeteners without a significant interfering taste sensation, and are heat stable.
The main application of cyclamates is in blends with saccharin in a 10:1 ratio by weight.

The mixture is more than twice as sweet as either component alone, making them an important sweetener in countries approving the use of both sweeteners.
Sodium cyclamate is often combined with other artificial sweeteners like Aspartame or Acesulfame K to enhance the sweetness profile of the product, as the combination of sweeteners can result in a more natural and less bitter aftertaste compared to using a single sweetener.
This combination is particularly common in sugar-free beverages and desserts.

The ability of Sodium Cyclamate to withstand high temperatures also makes it suitable for use in baked goods and cooking, unlike some other sweeteners that break down when exposed to heat.
Sodium cyclamate, commonly used in food and beverages, is also included in a wide range of processed products to cater to the growing demand for sugar alternatives, especially for people managing conditions like diabetes or obesity.
Its application in the food industry goes beyond just sweetening; it serves to enhance the flavor profile of many low-calorie and diet formulations, making them more appealing to consumers who might otherwise avoid such products due to an unpleasant aftertaste or lack of sweetness.

Safety Profile:
Moderately toxic by intravenous and intraperitoneal routes.
Mildly toxic by ingestion, experimental reproductive effects.
Questionable carcinogen with experimental neoplastigenic, tumorigenic, and teratogenic data.

Human mutation data reported when heated to decomposition it emits very toxic fumes of NazO, SOx, and NOx.
There has been considerable controversy concerning the safety of cyclamate following the FDA decision in 1970 to ban its use in the USA.
This decision resulted from a feeding study in rats that suggested that cyclamate could cause an unusual form of bladder cancer.

However, that study has been criticized because it involved very high doses of cyclamate administered with saccharin, which has itself been the subject of controversy concerning its safety; see Saccharin.
Although excreted almost entirely unchanged in the urine, a potentially harmful metabolite of sodium cyclamate, cyclohexylamine, has been detected in humans.
In addition, there is evidence to suggest cyclamate is metabolized to cyclohexylamine by the microflora in the large intestine of some individuals (approximately 25% of the population with higher precedence in Japanese than Europeans or North Americans).

Sodium cyclamate, following absorption, is metabolized to an extent of 1-2% to cyclohexanol and cyclohexane-1,2-diol.
Established no-observedeffect level (NOEL) and acceptable daily intake (ADI) values are based on cyclohexylamine levels of high cyclamate converters.
Extensive long-term animal feeding studies and epidemiological studies in humans have failed to show any evidence that cyclamate is carcinogenic or mutagenic.

As a result, sodium cyclamate is now accepted in many countries for use in foods and pharmaceutical formulations.
Few adverse reactions to cyclamate have been reported, although its use has been associated with instances of photosensitive dermatitis.
Sodium cyclamate, following absorption, is metabolized to an extent of 1-2% to cyclohexanol and cyclohexane-1,2-diol.

Established no-observedeffect level (NOEL) and acceptable daily intake (ADI) values are based on cyclohexylamine levels of high cyclamate converters.
Extensive long-term animal feeding studies and epidemiological studies in humans have failed to show any evidence that Sodium cyclamate is carcinogenic or mutagenic.
As a result, Sodium cyclamate is now accepted in many countries for use in foods and pharmaceutical formulations.

Few adverse reactions to Sodium cyclamate have been reported, although its use has been associated with instances of photosensitive dermatitis.
One of the most debated issues regarding Sodium cyclamate is its potential carcinogenicity.

In the past, studies in the 1960s indicated that high doses of Sodium cyclamate, when combined with another sweetener (saccharin), caused bladder cancer in laboratory animals.
However, later studies showed no significant cancer risk when Sodium cyclamate was used alone.
As a result, regulatory agencies like the U.S. Food and Drug Administration (FDA) banned the use of Sodium cyclamate in food products in 1969, although other countries, such as the European Union and Canada, have allowed its use after further studies suggested it did not pose a significant cancer risk to humans at the levels typically consumed.