DDC Tech Day | The Impact of Cyclamate on Saccharin Sodium Measurements in Feed Sweeteners

Abstract: To evaluate the impact of cyclamate on the saccharin sodium content in sweeteners, five different sweetener formulations were designed with varying cyclamate concentrations—0%, 2.5%, 5%, 10%, and 20%. The saccharin sodium content was determined using non-aqueous perchloric acid titration, with 0.1N perchloric acid employed as the standard solution. The results revealed that as the cyclamate concentration increased, the measured saccharin sodium levels also rose accordingly.

Keywords: Cyclamate; Sodium Saccharin; Perchloric Acid; Titration Method

Cyclamic acid, chemically known as sodium cyclohexylsulfamate, typically refers to the sodium or calcium salt of cyclohexylsulfamic acid, which is a commonly used sweetener. Its sweetness is generally considered to be 30 to 40 times that of sucrose. ^[1] Our country has also set strict limits on the amount of cyclamate allowed in food products, with the maximum usage of cyclamate in beverages capped at 0.25 mg/kg. ^-1 。 This experiment analyzes how the sodium saccharin content changes when different levels of cyclamate are added, aiming to provide a basis for accurately detecting sodium saccharin in feed sweeteners.

Cyclamate boasts a pure and delightful sweetness and was once one of the most widely consumed artificial sweeteners in the United States, widely recognized as a safe substance. In September 1982, Abbott Laboratories and the Energy Control Commission, based on extensive experimental evidence, provided the latest research findings confirming the safety of cyclamate for human consumption. Meanwhile, numerous international organizations have also issued comprehensive statements affirming that cyclamate is safe. Nevertheless, the FDA has yet to reach a final decision on this issue. As a result, many countries—including China—continue to recognize cyclamate as a safe sweetener and permit its use.

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