Sweet sodium saccharin

Saccharin. A noncaloric sweetener that is about 300 times as sweet as sugar. The compound is manufactured on a large scale in several countries. It is made as saccharin, sodium saccharin, and calcium saccharin, as shown by formulas below. 

World War and for many years was used together with sucrose as a mainstay of beverage sweeteners. Saccharin, by experiment, has a sweetness factor compared with sucrose of 450 for the soluble form (sodium saccharin dihydrate) and around 550 for the much less water-soluble imide form. Despite commercial advantages saccharin is little used now because of its bitter aftertaste. 

Synergistic effects for combinations of sweeteners have been reported, e.g., acesulfame potassium with aspartame or sodium cyclamate. A ternary combination of sweeteners that includes acesulfame potassium and sodium saccharin has a greater decrease in sweetness upon repeated tasting than other combinations. ... 

Do these diverse compounds give rise to a common perception of sweetness or to qualitatively different sensations Sweetness does indeed appear to be a unitary percept (Breslin et al. 1994,1996). However, some sweeteners may be discriminable on the basis of their activation of other sensory transduction mechanisms or differences in the temporal properties of their sensory action. For example, the sweetener sodium saccharin activates bitter receptors in some people (Kuhn et al. 2004 Pronin et al. 2007), and also inhibits sweet taste at high concentrations (Galindo-Cuspinera et al. 2006). Sweet proteins such as thaumatin and monellin can have a slow onset or evoke a prolonged sweetness compared with sugars (Faus 2000), likely owing to a relatively high affinity for the sweet taste receptor. 

Table III. Responses of three familiar mammals to two synthetic tastants, sodium saccharin (sweet) and sucrose octaacetate (bitter) in two-bottle, solution vs. solvent choice tests.

Saccharin Itself is sparingly soluble in cold water, but the imino hydrogen is acidic and the compound forms a water-soluble sodium salt. The latter is about 600 times as sweet as cane sugar. 

A persistent idea is that there is a very small number of flavor quaUties or characteristics, called primaries, each detected by a different kind of receptor site in the sensory organ. It is thought that each of these primary sites can be excited independently but that some chemicals can react with more than one site producing the perception of several flavor quaUties simultaneously (12). Sweet, sour, salty, bitter, and umami quaUties are generally accepted as five of the primaries for taste sucrose, hydrochloric acid, sodium chloride, quinine, and glutamate, respectively, are compounds that have these primary tastes. Sucrose is only sweet, quinine is only bitter, etc saccharin, however, is slightly bitter as well as sweet and its Stevens law exponent is 0.8, between that for purely sweet (1.5) and purely bitter (0.6) compounds (34). There is evidence that all compounds with the same primary taste characteristic have the same psychophysical exponent even though they may have different threshold values (24). The flavor of a complex food can be described as a combination of a smaller number of flavor primaries, each with an associated intensity. A flavor may be described as a vector in which the primaries make up the coordinates of the flavor space. 

Acesulfame-K is a white crystalline powder having a long (six years or more) shelf life. It readily dissolves in water (270 g/L at 20°C). Like saccharin, acesulfame-K is stable to heat over a wide range of pH. At higher concentrations, there is a detectable bitter and metallic off-taste similar to saccharin. Use of the sodium salt of feruHc acid [437-98-4] (FEMA no. 3812) to reduce the bitter aftertaste of acesulfame-K has been described (64). The sweetness potency of acesulfame-K (100 to 200x, depending on the matching sucrose concentration) (63) is considered to be about half that of saccharin, which is about the same as that of aspartame. 

Sample preparation for saccharin analysis by HPLC can be performed as indicated in Section I.C. Methods for extraction have also been described for desserts and sweets containing food thickeners (38) soy sauce, orange juice, and yogurt (60) chewing gum (17,39), and different food samples (42). Aminobenzoic acid, theophyllin, sodium fumarate, and adenine sulfate have been used as internal standards (17,31,39,44). 

With the general name of cyclohexylsulphamate, this sweetener was discovered in 1937 by Michael Sveda at the University of Illinois. The sodium salt is the most commonly used form. It is a white crystalline salt with good solubility. The relative sweetness of cyclamate is comparatively low, at approximately 35, in most food systems (Bakal, 1983). The taste quality of cyclamate as a sole sweetener has a slow onset time and can have a sweet/sour aftertaste at high concentrations (Franta et al., 1986). Sweetness quality is greatly unproved in combination with other sweeteners. Cyclamate is synergistic with acesulfame K (Von Rymon Lipinsky, 1985), aspartame (Searle, 1971), saccharin (Von Rymon Lipinsky, 1987) and sucralose (Tate Lyle Pic, 2002). 

Toluene-o-sulphonamide is an intermediate in the synthesis of saccharin (Expt 6.42). Upon oxidising toluene-o-sulphonamide with potassium permanganate in alkaline solution, the sodium salt of o-sulphonamidobenzoic acid is formed, which on acidification with concentrated hydrochloric acid passes spontaneously into the cyclic imide of o-sulphobenzoic acid or saccharin. Saccharin itself is sparingly soluble in cold water, but the imino hydrogen is acidic and the compound forms a water-soluble sodium salt. The latter is about 500 times as sweet as cane sugar. 

A first requirement for a substance to produce a taste is that it be water soluble. The relationship between the chemical structure of a compound and its taste is more easily established than that between structure and smell. In general, all acid substances are sour. Sodium chloride and other salts are salty, but as constituent atoms get bigger, a bitter taste develops. Potassium bromide is both salty and bitter, and potassium iodide is predominantly bitter. Sweetness is a property of sugars and related compounds but also of lead acetate, beryllium salts, and many other substances such as the artificial sweeteners saccharin and cyclamate. Bitterness is exhibited by alkaloids such as quinine, picric acid, and heavy metal salts. 

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-... 

The calcium and sodium salts of saccharin are used as table-top sweeteners, soft drinks, and deserts. Saccharin is blended with other sweeteners for improving taste and sweetness, and sometimes combined with... 

Saccharin sodium occurs as a white, odorless or faintly aromatic, efflorescent, crystalline powder. It has an intensely sweet taste, with a metallic aftertaste that at normal levels of use can be detected by approximately 25% of the population. Saccharin sodium can contain variable amounts of water. 

Sweeteners have been applied to foodstuffs for many years. Compounds such as saccharin, sodium cyclamate, aspartame, and several others are well known and hardly need to be discussed here. In later times, sweeteners such as sucralose and thaumatin appeared on the scene. Sucralose is a sucrose derivative obtained by chlorination, by which the D-glucopyranosyl unit is converted to a galactopyranosyl unit chlorinated at position 4, while the fructofuranosyl unit is chlorinated at positions 1 and 6. This results in an intense sweetness (600 times that of sucrose) and a greater stability toward acids (Figure 12.2). 

Sodium salt, C6H,2NNa03S. sodium cvclohcxylsulfinnate, cyclamate sodium, sodium cyclamate, Assugrin, Sucaryl Sodium, Suerosa, Crystals. Pleasantly sweet to the taste. Freely sol in water. About 30 times as sweet as refined cane sugar. Sweetness is still easily perceptible ar a dilution of 1 10,000 (sugar 1 140 saccharin 1 50,000). pH nf 10% aq soln between 5.5 and 7.5. Practically insol in alcohol, ether, benzene, chloroform. LDjg orally in mice, rats 17.0, 15.25 g/ kg (Taylor). 

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