cyclamate

Cyclamate is a non-nutritive artificial sweetener approximately 30–50 times sweeter than sucrose. It is most commonly used as the sodium or calcium salt of cyclohexylsulfamic acid. Cyclamates are stable to heat and soluble in water. They are widely used in food and beverage products such as baked goods, confections, desserts, soft drinks, preserves and salad dressings—often in combination with other sweeteners like saccharin to mask off-tastes and enhance sweetness synergy[1][2][3]. Cyclamate exerts its effect by interacting with the sweet taste receptor subunit TAS1R3 (T1R3), acting as an agonist at this receptor[5]. Discovered in 1937 by Michael Sveda at the University of Illinois[9], it was initially marketed for diabetics but later found widespread use due to its low cost and stability. Safety concerns led to bans in some countries (notably the US), but it remains approved for use in over 100 countries including those within the European Union[2][3].

Brand names

SucarylSüssinaPolysweetPolysettSweetyHuxol

Other names

sodium cyclamatecalcium cyclamateE952E-952E 952sodium N-cyclohexylsulfamic acid