Identification of some sweetening agents by thermal analysis

The thermal behaviours of some artificial sweetening agents — sodium cyclamate, saccharine and sorbitol — were studied by means of a complex thermal method. The quite different thermal behaviours of the different sweeteners are utilized for their identification. An endothermic peak is seen in the DTA curve at about 386° and 94° for saccharine and sorbitol, respectively, which is not accompanied by a weight loss. In the case of sodium cyclamate a characteristic exothermic peak followed by an endothermic one is detected. A semiquantitative method for the determination of sodium cyclamate is described.