Food Chemistry

8.8 Sweeteners 435

Fig. 8.5.Relative sweetening strength of some sweeten-
ers as a function of the saccharose concentration (•neo-
hesperidin dihydrochalcone,saccharin,◦aspartame,
acesulfame K) (according toBäret al. 1990)

tially lower than that of saccharin and

(8.4)

Fig. 8.6.Synergistic intensification of sweetness in acesulfame–aspartame mixtures (according tov. Rymon Lip-
inski, 1994) Ordinate: sweetening strength by comparison with a sucrose solution (g/l). Sweetener mixture: (—)
100 mg/l,(-----)200mg/l,(—--—)300mg/l, (······) 400 mg/l, (–·–·) 500 mg/l

(8.5)

is fsac, g( 10 )=35. It has no bitter after-taste.

Overall, the sweet taste of cyclamate is not as

pleasant as that of saccharin. The present stipu-

lated ADI value of the acid is 0−11 mg/kg of

body weight. The synthesis of the compound is

based on sulfonation of cyclohexylamine:

(8.6)

Table 8.3 shows several homologous compounds,

illustrating the dependence of sweetness intensity

on cycloalkyl ring size. The larger the ring size,

the higher the sweetness, i. e. the lower the sweet-

ness threshold value.