Sodium Cyclamate: A Deep Dive into Its Uses and Safety in Modern Chemistry

Introduction

Sodium cyclamate is a food additive permitted for use in food. Sweeteners have been used as common food sweeteners in various countries due to their high sweetness, which is hundreds of times higher than that of common sugars. However, studies have found that sweeteners are absorbed and bound to serum proteins, and overconsumption can lead to bladder cancer, stomach pain, headaches and fever.

Figure 1 Characteristics of Sodium cyclamate

Properties

Sodium cyclamate, also known as sodium N-cyclohexylaminosulfonate, is an odourless white crystalline powder.Sodium cyclamate is approximately 30-50 times sweeter than sucrose, and can therefore be used in very small quantities to achieve the desired sweetness in foods. In addition, it has good stability and high water solubility, and is stable under various pH values and temperatures; its solubility is about 250 g/litre at room temperature.

Major Components

Sodium cyclamate is produced by sulfonation of cyclohexylamine (obtained by reduction of aniline).Sodium cyclamate consists of a sulfonate group and a cyclohexane group. The sulfonate group is hydrophilic and has a high complexing ability with metal ions and proteins, while the cyclohexane is a hydrophobic group. It can therefore be surmised that when osteoblasts are cultured with sodium cyclohexylsulfamate, it will bind to the cell surface using the sulfonate group. At the same time, the hydrophobic cyclohexane group would gather around the osteoblast to form a hydrophobic cavity. This cavity may hinder the contact between the cells and the culture medium and even squeeze the cells into a flat shape. In vitro studies have also shown that Sodium cyclamate can severely inhibit the proliferation and differentiation of osteoblasts.

Uses

Sodium cyclamate is widely used as a sugar substitute in the food and beverage industry. Due to its stability, it is particularly popular in heat-processed products such as baked goods and canned fruits. It also has uses in masking the bitter taste of certain medications. In addition, it is used in oral care products such as toothpaste and mouthwash without the risk of caries associated with sugar. Most importantly, it is often mixed with other sweeteners using a more sugar-like taste, as it has a slightly delayed onset of sweetness compared to sugar.

Storage Conditions

Sodium cyclamate should be stored in a cool, dry place away from direct sunlight and moisture. The compound is hygroscopic, which means it will absorb moisture from the air, which can lead to caking or degradation over time. Therefore, it is recommended that Sodium cyclamate be stored in a sealed container. In industrial environments, it is usually stored in bulk in moisture-proof bags or drums. It has a long shelf life, usually 2 to 3 years under optimal conditions.

Conclusion

Sodium cyclamate is a potent sweetener but is often misused by food manufacturers. Numerous studies on its safety and carcinogenicity have been conducted and have shown no carcinogenic effects in mice at dietary levels of up to 7.0 per cent Sodium cyclamate. The consensus conclusion is that there is insufficient evidence of carcinogenicity in humans. Therefore, the safety of Sodium cyclamate remains to be investigated.

Reference

[1] Chen Z, Chen G, Zhou K, et al. Toxicity of food sweetener-sodium cyclamate on osteoblasts cells[J]. Biochemical and biophysical research communications, 2019, 508(2): 507-511.

[2] Brantom P G, Gaunt I F, Grasso P. Long-term toxicity of sodium cyclamate in mice[J]. Food and Cosmetics Toxicology, 1973, 11(4): 735-746.

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