Dulcin

Not to be confused with phyllodulcin.
For the sugar alcohol, see galactitol.
Dulcin
Names
IUPAC name
(4-Ethoxyphenyl)urea
Other names
Sucrol; Valzin; Dulcine; Suesstoff
Identifiers
150-69-6 Yes
Jmol-3D images Image
KEGG C19415 Yes
PubChem 9013
UNII 8U78KF577Z Yes
Properties
C9H12N2O2
Molar mass 180.20 g/mol
Except where noted otherwise, data is given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
 Yes verify (what is: Yes/?)
Infobox references

Dulcin is an artificial sweetener about 250 times sweeter than sugar discovered in 1884 by Joseph Berlinerbau.[1] It was first mass-produced about seven years later. Despite the fact that it was discovered only five years after saccharin, it never enjoyed the latter compound’s market success. Still, it was an important sweetener of the early 20th century and had an advantage over saccharin in that it did not possess a bitter aftertaste.

Early medical tests marked the substance as safe for human consumption, and it was considered ideal for diabetics. However, an FDA study in 1951 raised many questions about its safety resulting in its removal from the market in 1954 after animal testing revealed unspecified carcinogenic properties. In Japan, poisoning accidents by dulcin occurred frequently, and use of dulcin was forbidden in 1969.[2]

Dulcin is also known by the names sucrol and valzin.[3]

References

  1. ↑ Goldsmith, R.H. (1987). "A tale of two sweeteners". J. Chem. Educ. 64 (11): 954–955. doi:10.1021/ed064p954.
  2. ↑ ズルチン標準品-Dulcin Standard (Japanese), Wako Pure Chemical Industries
  3. ↑ Bender, David A. (2005). A Dictionary of Food and Nutrition. Oxford University Press.

Additional reading