Cyclamate

Cyclamate, also known as cyclohexylsulfamic acid, is a non-nutritive sweetener that was widely used in the mid-20th century. It was discovered in 1937 and was marketed as a low-calorie alternative to sugar. Cyclamate is approximately 30 times sweeter than sucrose, making it an effective sugar substitute. It was commonly used in various food products, including sodas, candies, and baked goods.

The safety of cyclamate has been a subject of debate. While it was approved for use in many countries, including the United States, it was banned in the European Union in 1977 due to concerns about its potential carcinogenicity. The European Food Safety Authority (EFSA) conducted a re-evaluation in 2015 and concluded that cyclamate is not carcinogenic when consumed at levels up to 15 milligrams per kilogram of body weight per day. However, the EFSA also noted that cyclamate may cause bladder cancer in rats at high doses, which led to its continued ban in the EU.

In the United States, cyclamate was voluntarily withdrawn from the market in 1970 due to concerns about its potential health effects. The U.S. Food and Drug Administration (FDA) has not approved cyclamate for use as a food additive since then. Despite its ban, cyclamate can still be found in some food products, particularly in countries where it is not regulated as strictly as in the United States and the European Union.

Cyclamate is a white, crystalline powder that is soluble in water. It is stable under normal storage conditions and does not degrade easily. Its chemical structure consists of a cyclohexyl group attached to a sulfamic acid group. Cyclamate is often used in combination with other sweeteners, such as saccharin, to enhance its sweetness and stability.