Sucrose substitutes cyclamate

Calorie saver. The Food and Drug Administration limits intake of sodium cyclamate (CeHi2NS03Na, 201 g/mole, heat of combustion 771 kcal/mole) to no more than 168 mg/day person. What is the saving in Calories when the cyclamate (5 times sweeter than sucrose) is substituted for 840 mg sucrose (table sugar), CiaHjgOii, 342 g/mole, heat of combustion 1350 kcal/mole ... 

There are a number of sugar substitutes, or artificial sweeteners on the market the most popular are saccharin, aspartame, sucralose, and cyclamate. Many of these were discovered by accident, when a chemist did something you re never supposed to do in a chemistry lab - lick your fingers. In the case of sodium cyclamate, the graduate student had put his cigarette on the side of the lab bench (yes, you were allowed to smoke in chemistry labs in 1937 ), and when he put it back in his mouth it tasted sweet. The advantage of these artificial sweeteners comes from the fact that they are often many times as sweet as sucrose, which means you don t need to use very much of them, and also that they are not metabolized in the same way as sugar, so you don t get fat. They also don t cause tooth decay. 

The relatively low degrees of sweetness of carbohydrates when compared with the sweetness of some noncarbohydrate compounds such as cyclamates, saccharin, certain aminoacids, and so on (see Fig. 5.3) can be explained by the relatively weak hydrophobic character of the C-6 hydroxymethyl group found in many pyranoses. However, the presence of a hydrophobic sweetness intensifier can explain why certain carbohydrates are much sweeter than other carbohydrates for example, D-fructose and D-xylose are much sweeter than D-glucose and sucrose (see Table 5.1). Both D-fructopyranose and D-xylopyranose (the predominant forms of D-fructose and D-xylose in solution and in the crystalline state) have methylene groups that are not substituted by a hydroxyl group, and hence are more hydrophobic and produce a sweeter taste (see Fig. 5.5). 

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