Saccharine in food

M Yano, S Shiba, Y Yokoyama, Y Tagawa, T Masui, T Ozawa, Y Warabi, J Saga, N Hyodo, T Ma-tsumoto, N Azuma. Determination of saccharin in foods by high performance liquid chromatography. Jpn J Toxicol Environm Health 38(2) 196 -201, 1992. 

H Terada, Y Sakabe. Studies on the analysis of food additives by high-performance liquid chromatography. V. Simultaneous determination of preservatives and saccharin in foods by ion pair chromatography. J Chromatogr 346(5) 333-340, 1985. 

Nakamura (59) had developed a procedure for the isolation and determination of saccharin in foods by measuring fluorescence at UlO nm (excitation at 277 nm). However recovery of saccharin added to 23 types of food ranged from 82 to 98. ... 

Precaution Combustible Hazardous Decomp. Prods. Heated to decomp., emits very toxic fumes of NOx and SOx Uses Plasticizer for PVAc, ethyl cellulose chem. intermediate in prod, of saccharin in food-pkg. adhesives Regulatory FDA 21CFR 175.105... 

Saccharin in foods can be determined< ) after homogenizing the sample in a Waring Blendor with water and excess of lead acetate to remove oxalates. 

The determination of acesulfame-K, cyclamate, and saccharin individually or simultaneously with other artificial sweeteners and/or other food additives in foods, soft drinks, and tabletop sweeteners is very important for legal, health, and consumer safety aspects. Thus, reliable, simple, fast, sensitive, accurate, and robust analytical methods using low-cost equipment are essential to protect human health, meet the requirement to ensure product quality, and support the compliance and enforcement of laws and regulations pertaining to food safety. Flow analysis is shown to be a powerful analytical tool for the automated determination of acesulfame-K, cyclamate, and saccharin in food samples, and it is an interesting alternative for use in sweetener determinations when only one analyte is determined in a large number of samples. In the last few years, flow analysis... 

Acesulfame-K. Acesulfame-K [55589-62-3] (4), the potassium salt of acesulfame [33665-90-6] (6-methyl-l,2,3-oxathiaziQ-4(3ff)-one 2,2-dioxide), is a sweetener that resembles saccharin in stmcture and taste profile. 5,6-Dimethyl-l,2,3-oxathiazine-4(3ff)-one 2,2-dioxide, the first of many sweet compounds belonging to the dihydrooxathia2inone dioxide class, was discovered accidentally in 1967 (63). From these many sweet compounds, acesulfame was chosen for commercialisation. To improve water solubiUty, the potassium salt was made. Acesulfame-K (trade name Sunette) was approved for dry product use in the United States in 1988 and in Canada in October, 1994. Later, it was approved by the FDA for additional food categories such as yogurts, frosen and refrigerated desserts, and baked goods. 

Hagenauer Hener, U., Frank, C., Hener, U., Mosandl, A., Determination of aspartame, acesulfam-K, saccharin, caffeine, sorbic acid and benzoic acid in foods by HPLC. Bestimmung von Aspartam, Acesulfam-K, Saccharin, Coffein, Sorbinsaeure und Benzoesaeure in Lebensmitteln mittels HPLC Deutsche-Lebensmittel-Rundschau, 86(11),348-351,1990. 

Cosgrove K., Carroll M. Effects of bremazocine on self-administration of smoked cocaine base and orally delivered ethanol, phencyclidine, saccharin, and food in rhesus monkeys a behavioral economic analysis. J. Pharmacol. Exp. Ther. 301 Jun 2002, 2002. 

Cyclamates are the salts of the cyclohexylsulfamic acid. In 1969 cyclamates were blamed for being carcinogenic following a study in which an increase in bladder tumours was observed in a study on a cyclamate-saccharin blend. Following publication of the study the FDA and a number of other health authorities banned cyclamate from use in foods and beverages. On the basis of additional studies it has meanwhile been accepted that cyclamate is not carcinogenic. 

Intake estimates and calculations have been performed repeatedly for intense sweeteners for which probably the most extensive database among food additives exists. All studies and all calculations starting from reasonable assumptions indicate that only a minute proportion of consumers may come close to the ADI which may only seldom be exceeded by persons having food habits substantially different from the majority of the population. The best available data originate from a biomarker study on acesulfame and saccharin in which even the highest consumers among children consumed only a fraction of the ADI.29 Several intake studies were carried out on aspartame with the uniform result that no appreciable risk to exceed the ADI was found.14... 

SCHOENIG G P, GOLDENTHAL E I, GEIL R G, FRIT C H, RICHTER W R and carlborg F w, Evaluation of the dose response and in utero exposure to saccharin in the rat, Food Chem Toxicol 1985 23 475-90. 

In addition to sucrose, a number of other sweetening agents have been utilized in foods and pharmaceuficals over the years, including dextrose, mannitol, sorbitol, aspartame, saccharin, and others. Some sweeteners, such as sucrose, aid in preserving the product. 

Abstract Aspartame (Apt), Acesulfame-K (Ace-K) and Saccharin (Sac), low-calorie, high-potency artificial sweeteners are currently used in carbonated beverages, dietary food and drinks. Their increased apphcation in food and drink products has given a new impetus to develop fast and accurate methods for their determination. Absorption spectra of Apt, Ace-K and Sac strongly overlap. Therefore a direct determination of these analytes in ternary mixture is impossible without a separation step. In order to overcome this difficulty partial least squares (PLS) method has been proposed. 

Saccharin was first introduced to the public in 1885. It was initially promoted as an antiseptic and food preservative. Fahlberg and his uncle started Fahlberg, List, Company near Magdeburg Germany to produce saccharin in 1886. The use of saccharin as a sweetener... 

Saccharin is noncaloric and noncariogenic (2,3). The safety of saccharin for public health has been the center of several controversies. In 1970, saccharin at high dietary levels was observed to increase the incidence of urinary bladder cancer in experimental rats (1,59). However, extensive human epidemiological investigations showed that use of saccharin does not significantly increase the risk of bladder cancer (5,7,11,59). Saccharin is approved for use in several countries. Its use is not permitted in Canada, and a health warning on the label of saccharin-containing foods is required in the United States (7,8,10). 

MY Eng, C Calayan, JM Talmage. Determination of sodium saccharin in chewing gum by high pressure liquid chromatography. J Food Sci 42(4) 1060-1061, 1977. 

A paired-ion, reversed-phase high-performance liquid chromatographic method was developed for the simultaneous determination of sweeteners (dulcin, saccharin-Na, and acesulfame-K), preservatives (sodium dehydroacetate, SA, salicyclic acid, BA, succinic acid, methyl-para-hydroxybenzoic acid, ethyl-para-hydroxybenzoic acid, n-propyl-para-hydroxybenzoic acid, n-butyl-para-hydroxybenzoic acid, and isobutyl-para-hydroxybenzoic acid), and antioxidants (3-tertiary-butyl-4-hydroxyanisole and tertiary-butyl-hydroquinone). A mobile phase of acetonitrile-50 ml aqueous tr-hydroxyisobutyric acid solution (pH 4.5) (2.2 3.4 or 2.4 3.6, v/v) containing 2.5 mM hexadecyltrimethylammonium bromide and a Clg column with a flow rate of 1.0 ml/min and detection at 233 nm were used. This method was found to be very reproducible detection limits ranged from 0.15 to 3.00 p,g. The retention factor (k) of each additive could be affected by the concentrations of hexadecyltrimethylammonium bromide and a-hydroxyisobu-tyric acid and the pH and ratio of mobile phase. The presence of additives in dried roast beef and sugared fruit was determined. The method is suitable for routine analysis of additives in food samples (81). 

Historically, cyclamate was used in soft drinks in the United States from 1958 and in the United Kingdom from 1964, in combination with saccharin. In 1969, it was banned in the United States for use in general purpose foods on the basis of studies suggesting it may cause bladder tumours in laboratory animals. Several other countries, including the United Kingdom, followed suit. The ban on cyclamates was controversial and the original rat study has been heavily criticised. Subsequent studies on safety have implicated cyclohexylamine (the... 

Egan, H., Kirk, R.S. and Sawyer, R. (1990a) Analysis of saccharin, in Pearson s Chemical Analysis of Foods, 8th edn, Longman, Harlow, p. 215. 

The 1-deoxyosone represents the most elusive of the three intermediates, but also the most important from the standpoint of food flavor and aroma production. A large number of methyl-containing furanones, pyrones and related compounds are found in food preparations that are consistent with having been formed from this intermediate. A synthesis of this material was reported some years ago by Isuzu, et al. (10), but the yields were very low and the product was not well characterized. The workers reported that the compound gave one of the two reported isomers of "saccharinic acid", the expected degradation product in alkaline solution, along with fragmentation products. This material will be addressed (vide infra) in a later section. 

This provides some insight into the fact that hydrogen, nitrogen, and methane uranium and coal nitrites in food, DDT, saccharine, and cyclamates, etc. have political as well as chemical and physical properties. 

For these reasons the Joint FAO/WHO Expert Committee on Food Additives (JECFA) considered that the tumours in the rat bladder were not relevant to humans. Both JECFA and the European Union Scientific Committee on Food concluded that saccharin was not a hazard and approved it for use. Similarly the FDA withdrew their proposal to ban saccharin in 1991. 

The example of saccharin shows how the risk assessment for a food additive is carried out, and the precautions taken by the regulatory authorities, using large safety factors and always erring on the side of caution (the precautionary principle). In this case there was human data available, unusually for a food additive. Today a new food additive would not be used in food for human consumption until it had been evaluated for safety in animals. 

Cyclamate was another major artificial sweetener, marketed from 1950 to 1969 in the United States. Mixtures of cyclamate and saccharin were especially well-accepted from taste consideration, and met stability and compatibility requirements. In late 1969, the U.S. FDA enforced a ban on the use of cyclamates in foods. Currently, the use of cyclamate is permitted in low-calorie foods in about 40 countries including Canada. Still, the U.S. FDA has not approved the use of cyclamates in foods. 

Saccharin was discovered in 1879 by Remsen and Fahlberg. It is only slightly soluble in cold water, but is soluble in hot water, acetone, alcohol or ether. From acetone it crystallizes in beautiful crystals. It is a valuable medicinal substance as it can be used for its sweetening effect in food, by persons who have the disease known as diabetes and who are unable to use cane sugar, and only a minimum of any carbohydrate food. It does not possess any nutritive value, however. It is also used as a food preservative, but its use is restricted or prohibited by most pure food laws. It is interesting that only the or//fo-sulph-amine benzoic acid yields such a sulphinid anhydride. The para compound, on heating, yields other products. 

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