Cyclamate in soft drinks

With the general name of cycklohexysulphamate, this sweetener was discovered in 1937 by Michael Sveda at the University of Illinois.

Cyclamate is almost invariably used as either the sodium or calcium salt, each of which is a non caloric, white crystalline powder with good solubility.

The relative sweetness of cyclamate is comparatively low, at approximately 35, in most foods system. The taste of cyclamate as a sole sweetener has a slow onset time and can have a sweet/sour after taste at high concentrations.

In combination with other intense sweeteners, its sweetness quality is greatly improved and it is synergistic with saccharin.

Cyclamate is stable under conditions likely to be encountered in soft drinks, that is, pH range 2-7, pasteurization and UHT treatments. It is stable at high temperatures and therefore suitable for cooking and baking. It is often used in soft drinks, dairy product and chocolate.

Cyclamates are non-cariogenic and non-caloric. The majority of people metabolize less than 10% of cyclamate intake.

Cyclamates were first approved in 1951 for the use of diabetics and others which need to restrict the intake of sugar.

In 1969, it was banned in the United States for use in general purpose foods on the basis of studies suggesting it may cause tumors in laboratory animals.

In August 1970, the FDA banned cyclamate completely from all food and drugs and several other countries followed suits.
Cyclamate in soft drinks