Synthetic sweeteners

Other Uses. Other appHcations for sodium nitrite include the syntheses of saccharin [81-07-2] (see Sweeteners), synthetic caffeine [58-08-2] (22), fluoroaromatics (23), and other pharmaceuticals (qv), pesticides (qv), and organic substances as an inhibitor of polymerization (24) in the production of foam blowing agents (25) in removing H2S from natural gas (26) in textile dyeing (see Textiles) as an analytical reagent and as an antidote for cyanide poisoning (see Cyanides). 

Stearic acid salts Sulfonated naphthalene Sweeteners, synthetic Tackifiers, organic Tannic acid... 

Uses Fragrance fixing agent sweetener, synthetic flavoring agent in foods and pharmaceuticals... 

Methyl acetoacetate (MAA) and ethyl acetoacetate (EAA) are the most widely used esters they are found ia the pharmaceutical, agricultural, and allied industries. Both esters are used extensively as amine protecting agents ia the manufacture of antibiotics and synthetic sweeteners (Dane Salts) (147). Principal outiets for MAA are the manufacture of the organophosphoms insecticide dia2inon [33341-5] (148,149) and the uracil herbicides bromacil [31440-9] and terbacil [5902-51-2] (150,151) (see Insect conztiol technology Herbicides). 

Table 2. Price of Sucrose, Alditols, and Synthetic Sweeteners...

Sucrose occupies a unique position in the sweetener market (Table 3). The total market share of sucrose as a sweetener is 85%, compared to other sweeteners such as high fmctose com symp (HFCS) at 7%, alditols at 4%, and synthetic sweeteners (aspartame, acesulfame-K, saccharin, and cyclamate) at 4%. The world consumption of sugar has kept pace with the production. The rapid rise in the synthetic sweetener market during 1975—1995 appears to have reached a maximum. 

Sulfamic acid has a unique combination of properties that makes it particularly well suited for scale removal and chemical cleaning operations, the main commercial appHcations. Sulfamic acid is also used in sulfation reactions, pH adjustment, preparation of synthetic sweeteners (qv), and a variety of chemical processing appHcations. Salts of sulfamic acid are used in electroplating (qv) and electroforrning operations as well as for manufacturing flame retardants (qv) and weed and hnish killers (see Herbicides). 

In Japan, sulfamic acid is produced and suppHed in crystal form. It is packaged in 25-kg net weight paper bags and in 600-kg, 700-kg, and 750-kg resinous dexible containers. The tmddoad price (fob Japan) is 1—2/kg. Three principal uses of sulfamic acid are in chemical cleaning, as sulfonation reagent, and for use in synthetic sweetener. 

Sulfation andSulfamation. Sulfamic acid can be regarded as an ammonia—SO. complex and has been used thus commercially, always in anhydrous systems. Sulfation of mono-, ie, primary and secondary, alcohols polyhydric alcohols unsaturated alcohols phenols and phenolethylene oxide condensation products has been performed with sulfamic acid (see Sulfonation and sulfation). The best-known appHcation of sulfamic acid for sulfamation is the preparation of sodium cyclohexylsulfamate [139-05-9] which is a synthetic sweetener (see Sweeteners). 

The reactive intermediate, (C2H3)2NCH2CH2C1 HCl, which is used to produce cationic starch, is made by the reaction of (C2H3)2NCH2CH20H with thionyl chloride. A synthetic sweetener (qv), sucralose [56038-13-2] is made by the reaction of sucrose or an acetate thereof with thionyl chloride to replace three hydroxy groups by chlorines (187,188). 

One of the most interesting uses for cinnamic acid in recent years has been as a raw material in the preparation of L-phenylalanine [63-91-2] the key intermediate for the synthetic dipeptide sweetener aspartame (25). Genex has described a biosynthetic route to L-phenylalanine which involves treatment of immobilized ceUs of R rubra containing the enzyme phenylalanine ammonia lyase (PAT,) with ammonium cinnamate [25459-05-6] (26). 

The concentration of the flavor in the dentifrice and the nature of substances added to bring out specific flavor notes and thereby make the flavor unique are significant concerns. The flavor must not be excessive it must not bum too strongly. Also, the flavor must not be a sensitizer. Synthetic sweeteners are usually added, although regulatory concerns limit their selection for example, cyclamate [100-88-9] is not used in the United States. 

The isothiazole ring does not occur in nature. By far the most important synthetic isothiazole derivative is saccharin. This was the first non-carbohydrate sweetening agent to be discovered, as long ago as 1879. It is about 300 times as sweet as sucrose, and is still used in many countries as a non-nutritive sweetener. After it was found that administration of massive doses to rats caused bladder cancer, its use was banned in the New World, but the controversy continues as to whether there is any danger when it is used in small quantity. Saccharin is also used as an additive in electroplating processes (73AHC(15)233). 

Reviews of recent developments in synthetic anti-spasmodics have been published by Raymond and by Blicke, and on the pharmacology of antihistamine compounds by Loew. Mention may also be made of the useful description by Henderson and Sweeten of the effeet of atropine on the gastro-intestinal canal and its glands. 

Thiophene saccharine (1) is a synthetic sweetening agent with a distinct resemblance to saccharine itself, Imide disconnection shows that we need some derivative of diacid (2). 

Saccharin, 12 42, 15 587. See also Synthetic sweeteners Saccharin analogues, 24 236 Saccharin blends, 24 235 Saccharin production, newer process for, 24 235-236 Saccharin synthesis... 

They are added for specific purposes (e.g. to preserve or sweeten food). Growing pressure to use natural substances to meet such needs has led to surprisingly little discussion about the relative safety of naturally-occurring substitutes as opposed to synthetic additives. For example, although synthetic additives should be more easy to produce in purified form, naturally-occurring chemicals may be more acceptable to some members of the public. 

Numerous CE separations have been published for synthetic colours, sweeteners and preservatives (Frazier et al., 2000a Sadecka and Polonsky, 2000 Frazier et al., 2000b). A rapid CZE separation with diode array detection for six common synthetic food dyes in beverages, jellies and symps was described by Perez-Urquiza and Beltran (2000). Kuo et al. (1998) separated eight colours within 10 minutes using a pH 9.5 borax-NaOH buffer containing 5 mM /3-cyclodextrin. This latter method was suitable for separation of synthetic food colours in ice-cream bars and fmit soda drinks with very limited sample preparation. However the procedure was not validated for quantitative analysis. A review of natural colours and pigments analysis was made by Watanabe and Terabe (2000). Da Costa et al. (2000) reviewed the analysis of anthocyanin colours by CE and HPLC but concluded that the latter technique is more robust and applicable to complex sample types. Caramel type IV in soft drinks was identified and quantified by CE (Royle et al., 1998). 

The available intense sweeteners belong to very different structural classes of sweeteners (Table 10.1). They were normally discovered by chance. All internationally important sweeteners are produced synthetically and only two less important products are isolated from plants. 

---