Sodium cyclamate is a widely utilized artificial sweetener with a sweetness potency approximately 30–50 times that of sucrose. Valued for its thermal stability, cost-effectiveness, and zero caloric content, it is frequently incorporated into low-calorie and sugar-free products. In practice, it is commonly synergized with saccharin, particularly in formulations for diet beverages, chewing gums, and desserts, where the blend effectively enhances overall palatability by masking the undesirable aftertastes of each individual sweetener.

Synthesized in 1937 by Michael Sveda, sodium cyclamate has almost 90 years of safe use within recommended limits.

Approximately 50 times sweeter than sucrose.

Zero-Calorie & Zero Glycemic Impact

No caloric content and a Glycemic Index (GI) of 0, making it ideal for sugar-free diets.

Non-Metabolized

Not absorbed or broken down by the body, ensuring no effect on blood sugar levels.

Heat-Stable

Suitable for baked goods, jams, jellies, and candies without losing sweetness.




	98.0%~101.0%
Loss on drying(105℃,2h)	<=0.5%
PH(100g/)	5.5~7.5
(100g/L solution)	<=0.10
₄) w/%	<=0.10
	<=1PPM
	<=1PPM
	<=10PPM
	<=30PPM
	>=95%
	<=10PPM
	<=1PPM
	<=0.15
	< 100 cfu/g

Salmonella(/25 g)
	< 100 cfu/g
	< 100 cfu/g