Saccharinic acids calcium salt

Saccharin was discovered at Johns Hopkins Uni versity in 1879 in the course of research on coal tar derivatives and is the oldest artificial sweetener In spite of Its name which comes from the Latin word for sugar saccharin bears no structural relationship to any sugar Nor is saccharin itself very soluble in wa ter The proton bonded to nitrogen however is fairly acidic and saccharin is normally marketed as its water soluble sodium or calcium salt Its earliest applications were not in weight control but as a... 

The chemical structure of the most important nonnutritive sweeteners is shown in Figure 11-4. Saccharin is available as the sodium or calcium salt of orthobenzosulfimide. The cyclamates are the sodium or calcium salts of cyclohexane sulfamic acid or the acid itself. Cyclamate is 30 to 40 times sweeter than sucrose, and about 300 times sweeter than saccharin. Organoleptic comparison of sweetness indicates that the medium in which the sweetener is tasted may affect the results. There is also a concentration effect. At higher concentrations, the sweetness intensity of the synthetic sweeteners increases at a lower rate than that which occurs with sugars. This has been ascribed to the bitter-... 

Saccharin or its sodium and calcium salts are used as sweeteners. Aspartame is also employed as a sweetener in effervescent tablets. Earlier, cyclamates and cyclamic acid were the artificial sweeteners of choice, but their use has now been restricted. 

Shortly after the discovery of Peligot s a -D-glucosaccharin, Dubrun-faut reported that the calcium salt of a monobasic acid resulted from the action of lime-water on maltose. Cuisinier named the acid isosaccharinic acid, after he had prepared from it a crystalline lactone (CeHioOt) isomeric with Peligot s a -D-glucosaccharin. The name was expanded to a -D-iso-saccharinic acid after Nef obtained evidence of the concurrent formation of its epimer, /3 -D-isosaccharinic acid, in the hexose-alkali reaction. 

In support of his contention that /3 -D-isosaccharinic acid is present in the hexose-alkali reaction mixture, Nef also cited certain observations of Kiliani and Eisenlohr, who oxidized (with nitric acid) the residue obtained, after substantial removal of a -D-isosaccharinic acid and the meta-saccharinic acids, from the lactose-alkali reaction mixture. Among the products identified was the tribasic acid, (H02C)2C(0H)—CHj—CHOH— CO2H, previously obtained by a similar oxidation of a -D-isosaccharinic acid (see page 50). Nef concluded that the tribasic acid must in this instance have arisen from j3 -D-isosaccharinic acid. This conclusion ignores, however, the experimental demonstration by Kiliani and Eisenlohr that the residue subjected to oxidation had still contained a small proportion of a -D-isosaccharinic acid, isolable as the slightly soluble calcium salt. 

Saccharin sodium is the oldest artificial sweetener. It is a sulfanilamide derivative and is stable within a wide range of temperatures but, in the presence of acids, does react chemically, and therefore is not compatible with preservatives that require low pH. In its acidic form, saccharin is not particularly water soluble. Therefore, the form used is usually the sodium salt. The calcium salt is also sometimes used, especially for restricting dietary sodium intake. Many studies have been carried out on saccharin, with some showing a correlation between saccharin consumption and increased cancer (especially bladder cancer) and others showing no such correlation. Nevertheless, no study has ever shown health risks in humans when saccharin is taken at normal doses. It has been approved for use in the USA but not in Canada, and was approved for use in Europe for children over 3 years of age. 

Saccharin is acidic and not very soluble in water. For improved solubiUty, the food industry prefers the sodium or calcium [6485-34-3] salt. Sodium saccharin [128-44-9] is so widely used that it is often referred to simply as saccharin. The aqueous solubiUties of both salts are about the same, ie, 0.67 g/mL. Saccharin, stable to heat over a wide pH range, can withstand most food processing (qv) conditions. Interactions between saccharin and other food ingredients have not been reported. 

A general CE method using an imidazole-formic acid buffer has been validated [22] for analysis of the potassium counter-ion of an acidic drug. Sodium was used as the internal standard. The method was also applied to calcium, magnesium and lithium salts. The method can also be applied to the characterisation and identification of ionic raw materials and excipients such as sodium saccharin and sodium phosphate buffers. 

Sodium saccharin and numerous other sodium salts of moderately strong acids, such as ascorbate, glutamate, bicarbonate, aspartate, citrate, and others, administered at very high levels in the diet ( 5,000ppm) to rats (males > females), result in the production of large amounts of an amorphous calcium phosphate-containing... 

Some special dietetic packs are prepared with artificial sweeteners. Saccharin, benzoylsulfonic imide has been used since the eighties of the last century. More recently a new nonnutritive substance, sucaryl, the sodium salt of cyclohexane-sulfonic acid, has been produced in two forms—Sucaryl sodium and Sucaryl calcium. The calcium type is proposed for those whose ordinary salt ration should... 

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