Sodium Cyclamate
Sweeteners
139-05-9
E952
C₆H₁₂NNaO₃S
$2.70 ~ $4.05
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Sodium Cyclamate?
Sodium cyclamate is a non-nutritive, high-intensity artificial sweetener, approximately 30–50 times sweeter than sugar, that is widely used as a sugar substitute in processed foods, beverages, and table-top sweeteners.
How is Sodium Cyclamate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Sulfonation (Sulfamation) | Cyclohexylamine is reacted with a sulfonating agent (such as sulfamic acid or sulfur trioxide) in a reactor to form cyclamic acid. | Control Point: Reaction temperature and reactant addition rate are critical to prevent side reactions and ensure high yield. Note: Purity of the initial cyclohexylamine directly impacts the final product quality. |
| 2 | Neutralization | The cyclamic acid slurry is neutralized with a sodium base, typically sodium hydroxide (NaOH), to form the soluble salt, sodium cyclamate. | Control Point: The pH level must be strictly controlled (typically near neutral, 6-8) to ensure complete conversion without excess alkalinity. The reaction is exothermic and requires temperature management. |
| 3 | Purification & Filtration | The crude sodium cyclamate solution is treated, often with activated carbon for decolorization, and then filtered to remove insoluble impurities and byproducts. | Control Point: Monitor the clarity and color of the filtrate. Note: The quality and amount of activated carbon and the integrity of the filter medium are key to removing impurities. |
| 4 | Crystallization | The purified, clear solution is concentrated and/or cooled under controlled conditions to precipitate pure sodium cyclamate crystals. | Control Point: The cooling rate and final temperature dictate crystal size, form, and purity. Slower cooling typically results in larger, purer crystals. |
| 5 | Centrifugation / Separation | The resulting crystal slurry is fed into a centrifuge to separate the solid sodium cyclamate crystals from the liquid (mother liquor). | Control Point: Centrifuge speed and duration are controlled to achieve a low residual moisture content in the crystal cake. Note: The mother liquor is analyzed to minimize product loss. |
| 6 | Drying | The wet crystals are transferred to a dryer (e.g., a fluidized bed or vacuum dryer) to remove any remaining moisture to a specified level. | Control Point: Monitor drying temperature and time to prevent product degradation and achieve the final moisture specification (typically <1.0%). |
| 7 | Sieving & Blending | The dried sodium cyclamate is sieved to achieve a uniform particle size distribution and may be blended to ensure lot homogeneity. | Control Point: Verify sieve mesh integrity and perform particle size analysis. Note: Proper blending is essential for a consistent product within the same batch. |
| 8 | Final Quality Control & Packaging | The final product is sampled and tested against all specifications. Approved product is weighed and packed into clean, sealed, food-grade containers. | Control Point: Full analysis including assay (purity), heavy metals, dicyclohexylamine levels, and microbiological limits. Note: Packaging must protect the product from moisture and contamination. Lot traceability is established. |
Technical Specifications
| CAS Number | 139-05-9 |
| Chemical Formula | C₆H₁₂NNaO₃S |
| Solubility | Soluble in water (~1.6 g/mL at 25°C); sparingly soluble in ethanol |
| Storage Conditions | Keep in a dry, ventilated place; sealed tightly |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Tabletop sweeteners
soft drinks
preserved fruits
baked goods
condiments
Mechanism of action:
| Parameter | Sodium Cyclamate |
|---|---|
| Functional Category | High-Intensity Sweetener; Non-Nutritive Sweetener; Sugar Substitute. |
| Key Ingredients | Sodium N-cyclohexylsulfamate. |
| Mechanism of Action | Binds to the TAS1R3 subunit of the T1R2/T1R3 sweet taste receptor, a G-protein coupled receptor (GPCR), on taste bud cells. This binding triggers a conformational change, activating the G-protein gustducin, which initiates an intracellular signaling cascade (e.g., via cAMP), leading to depolarization of the taste cell and the perception of sweetness without being metabolized for energy. |
| Application Effect in Product | Imparts a clean, intense sweetness (approx. 30-50 times sweeter than sucrose) with minimal bitter aftertaste. Highly soluble and heat-stable, suitable for beverages, baked goods, and processed foods. Often used synergistically with other sweeteners like saccharin or acesulfame K to enhance sweetness and create a more sugar-like taste profile. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sodium Cyclamate | Artificial Sweetener | 30–50x sweeter than sucrose; very heat stable; clean taste profile with no aftertaste. | Excellent heat stability for cooking/baking; low cost; synergistic with saccharin. | Banned in some major markets (e.g., USA); lower sweetness intensity than many alternatives. | Baked goods, canned fruits, beverages, and tabletop sweeteners in regions where it is approved. | For cost-effective, heat-stable sweetening with a clean taste, where legally permitted. |
| Aspartame | Artificial Sweetener | ~200x sweeter than sucrose; made from amino acids; clean, sugar-like taste. | Taste profile is very close to sugar; widely available and studied. | Loses sweetness when heated; not suitable for individuals with phenylketonuria (PKU). | Diet soft drinks, chewing gum, yogurt, cold cereals, tabletop sweeteners. | For sweetening cold applications where a sugar-like taste is the top priority. |
| Acesulfame Potassium (Ace-K) | Artificial Sweetener | ~200x sweeter than sucrose; highly heat stable; often used in blends. | Excellent heat stability; works synergistically to enhance sweetness and mask off-tastes of other sweeteners. | Can have a slight bitter or metallic aftertaste at high concentrations. | Blended in soft drinks, baked goods, protein powders, and candies. | To provide heat-stable sweetness, especially in a blend to improve the overall taste profile. |
| Sucralose | Artificial Sweetener | ~600x sweeter than sucrose; derived from sugar; highly stable to heat and pH. | Very high sweetness intensity; exceptionally versatile and stable for cooking and baking. | Can be more expensive than older sweeteners; some studies suggest potential gut microbiome impact. | Nearly universal: beverages, baked goods, sauces, dairy products, tabletop use. | For a highly potent, heat-stable sweetener suitable for the widest range of applications. |
| Saccharin | Artificial Sweetener | 300–400x sweeter than sucrose; extremely heat stable and long shelf life. | Very low cost; exceptional stability makes it suitable for long-shelf-life products. | Has a distinct bitter or metallic aftertaste that is noticeable to many consumers. | Tabletop sweeteners, beverages, toothpaste, and pharmaceuticals. | For a highly stable and economical option where its aftertaste can be tolerated or masked. |
| Stevia (Rebaudioside A) | Natural High-Intensity Sweetener | 200–400x sweeter than sucrose; plant-derived (natural source); zero-calorie. | Appeals to consumer demand for natural ingredients; no effect on blood glucose. | Can have a licorice-like or bitter aftertaste; provides no bulk or browning like sugar. | Beverages, yogurts, protein bars, and health-focused "natural" products. | When a zero-calorie, plant-based, natural sweetener is required for a clean-label product. |
Technical Documents
Available Documentation
Specification sheet, CoA, MSDS available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications