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Explain about the cyclamate - artificial sweeteners?
Another sweetener is cyclamate (sodium cyclohexylsulphamate). Have a look at its structure as shown in the figure. It is only 30 times as sweet as sucrose, which does not give it a strong competitive advantage.
Several minor sweeteners are under evaluation which was derived from natural sources: For e.g., stevioside from a South American plant; glycyrrhizin from licorice root; thaumatin, a mixture of proteins from a West African fruit. The very much interesting potential sweetener from a chemical view point is left-handed Sucrose. It is as wellcalled invert sugar.
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