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Saccharin, also called saccharine, benzosulfimide, or E954, or used in saccharin sodium or saccharin calcium forms, is a non-nutritive artificial sweetener. [ 1 ] [ 5 ] Saccharin is a sultam that is about 500 times sweeter than sucrose , but has a bitter or metallic aftertaste , especially at high concentrations. [ 1 ]
A sugar substitute is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie (non-nutritive) [2] or low-calorie sweetener. Sugar substitute products are commercially available in various forms, such as small pills, powders and packets.
Cyclamate is an artificial sweetener.It is 30–50 times sweeter than sucrose (table sugar), making it the least potent of the commercially used artificial sweeteners. It is often used with other artificial sweeteners, especially saccharin; the mixture of 10 parts cyclamate to 1 part saccharin is common and masks the off-tastes of both sweeteners. [1]
Saccharin is a popular artificial sweetener, like Sweet and Low. This article presents reasons for and against saccharin, plus alternatives. Saccharin Sugar Substitute: What to Know
A chemical glycosylation reaction involves the coupling of a glycosyl donor, to a glycosyl acceptor forming a glycoside. [ 1 ] [ 2 ] [ 3 ] If both the donor and acceptor are sugars, then the product is an oligosaccharide .
The original version of the Kiliani–Fischer synthesis proceeds through cyanohydrin and aldonic acid lactone intermediates. The first step is to react the starting sugar with aqueous cyanide (typically NaCN); the cyanide undergoes nucleophilic addition to the carbonyl group of the sugar (while sugars tend to exist mainly as cyclic hemiacetal, they are always in chemical equilibrium with their ...
Such non-sugar sweeteners include saccharin, aspartame, sucralose and stevia. Other compounds, such as miraculin , may alter perception of sweetness itself. The perceived intensity of sugars and high-potency sweeteners, such as aspartame and neohesperidin dihydrochalcone , are heritable, with gene effect accounting for approximately 30% of the ...
Most such reagents (e.g. the sodium salt of saccharin and di-tert-butyl-iminodicarboxylate) are electronically similar to the phthalimide salts, consisting of imido nucleophiles. In terms of their advantages, these reagents hydrolyze more readily, extend the reactivity to secondary alkyl halides , and allow the production of secondary amines.