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History discovered in 1937 in the USA by Audrieth and Sveda
placed on the market in 1950 by ABBOTT under the brand name "Sucaryl"
Synthesis Cyclohexylamine is usually converted with the help of amido sulphonic acid. It is treated at temperatures over 100°C in high boiling solvents or in a pressure reactor. This produces cyclohexylammonium salt, which is converted with the corresponding hydroxides. This releases cyclohexylamine.
Sensoric features/sweetening power pleasant taste profile
35-40 times sweeter than sugar
physiological is excreted by the kidneys mostly unmetabolised and unchanged
no physiological gross calorific value i.e. calorie-free
toothfriendly and suitable for diabetics
technical needle-shaped colourless crystals, odourless
extremely thermostable
suitable for baking and cooking
can be stored for a long time
not hygroscopic
pH-value: 5.5-7.5
synergetic effect with all other sweeteners; especially suitable in combination with Sodium Saccharin 450-times at a ratio of 10:1
ADI value 7 mg per kg of body weight
Fields of application table-top sweeteners (tablets, spoon-for-spoon powders and liquid sweeteners)
water- and milk-based drinks
puddings, desserts
sweets, chocolate
bakery products and baking mixtures
muesli, cornflakes, cereals
chewing gum
jams, marmalades
toothpaste, mouthwash
multivitamin preparations
canned preserves and pickled vegetables

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