| Molecular formula |
C6H12NNaO3S |
| Molecular weight |
201.22 |
| Structural formula |
 |
| Quality standard |
1. Quality standards for domestic products (in accordance with GB1886.37-2015 National Food Safety Standard for Food Additives - Sodium Cyclohexylamine Sulfonate)
| Item |
Index |
| Crystalline product |
| Sensory requirements |
Colour |
white |
| Appearance |
White needle shaped and sheet-like crystals |
| Smell |
Odorless |
| Physical and chemical indicators |
Sodium cyclohexylamine sulfonate content，w/% |
98.0-101.0 |
| SO4，w/%，≤ |
0.10 |
| pH(100g/L Aqueous solution) |
5.5-7.5 |
| Loss on drying，w/%，≤ |
16.5 |
| Sulfamic Acid，w/%，≤ |
0.15 |
| Cyclohexylamine，w/%，≤ |
0.0025 |
| Dicyclohexylamine |
Through experimentation |
| Absorbance value (100g/L solution)，≤ |
0.10 |
| Transparency (expressed as the transmittance of a 100g/L solution)，% ，≥ |
95.0 |
| Pb /(mg/kg)，≤ |
10.0 |
| As /(mg/kg)，≤ |
1.0 |
2. Quality requirements for foreign customers（GB 1886.37-2015、EP11.0、BP）
| Model level |
BP level |
NF-13 level |
CP level Type I |
CP level II type |
CP level III type |
| Product name |
Export shipment |
Export shipment |
Export shipment |
Export shipment |
Export shipment |
| Appearance |
Needle powder |
Needle powder |
Massive shape |
Middle flaky |
in fragmentis |
| Bulk density （g/L） |
600-650 |
600-650 |
Over 600 |
Over 550 |
Over 550 |
| Suspended solids |
No |
No |
Not obvious |
Not obvious |
Not obvious |
| Purity （%） |
98.5-101.0 |
98.5-101.0 |
98.5-101.0 |
98.5-101.0 |
98.5-101.0 |
| Loss on drying （%） |
≤0.5 |
≤0.5 |
≤15.2 |
≤15.2 |
≤15.2 |
| pH value |
5.5-7.5 |
5.5-7.5 |
5.5-7.5 |
5.5-7.5 |
5.5-7.5 |
| Sulfate （mg/kg） |
≤1000 |
≤1000 |
≤1000 |
≤1000 |
≤1000 |
| Transparency （%） |
≥97 |
≥97 |
≥95 |
≥95 |
≥95 |
| Heavy metal （mg/kg） |
≤10 |
≤10 |
≤10 |
≤10 |
≤10 |
| Arsenic（mg/kg） |
≤1 |
≤1 |
≤1 |
≤1 |
≤1 |
| Cyclohexylamine （mg/kg） |
≤10 |
≤10 |
≤10 |
≤10 |
≤10 |
| Dicyclohexylamine （mg/kg） |
≤1 |
≤1 |
≤1 |
≤1 |
≤1 |
| Aniline （mg/kg） |
≤1 |
≤1 |
≤1 |
≤1 |
≤1 |
| Sulfamic Acid （%） |
≤0.1 |
≤0.1 |
≤0.1 |
≤0.1 |
≤0.1 |
| Selenium （mg/kg） |
≤30 |
≤30 |
≤30 |
≤30 |
≤30 |
| light absorption value （270nm） |
≤0.1 |
≤0.1 |
≤0.1 |
≤0.1 |
≤0.1 |
|
| Product characteristics |
1. High sweetness, 45-50 times higher than sucrose.
2. Sweet and refreshing, without bitterness.
3. High safety, non-toxic and harmless to the human body.
4. Good stability, heat resistance, acid and alkali resistance.
5. Not fermenting, not rehydrating, easy to store. |
| Use |
1. Can be used in the food manufacturing industry, such as beverages, preserves, cold fruits, etc. Replacing sucrose will not change the flavor of the product.
2. Can be used in the daily chemical industry, such as cosmetics, toothpaste, etc.
3. Can be used for household seasoning, such as cooking.
4. It can be used as substitute sugar for diabetes and obesity patients.
5. It can be made into sugar bags and is widely used as a substitute for sugar in hotels, hotels, tourism, and home.
6. Can be used in the pharmaceutical industry for making sugar coating, syrup, etc. |
| Usage |
1. When used alone, saccharin has a sweetness equivalent to 50 times that of sucrose.
2. When used in combination with sucrose, the sweetness of saccharin can reach over 80 times that of sucrose.
3. When used in combination with sucrose and 0.3% weight organic acids (such as citric acid), saccharin can achieve a sweetness of over 100 times.
4. When used in combination with sucrose, 0.3% organic acid by weight, and 10% saccharin by weight, the sweetness can reach over 150 times. |
| Scope and maximum usage |
Scope of use (according to GB2760-2014 and National Health and Family Planning Commission Announcement No. 8 of 2017 and National Health Commission Announcement No. 8 of 2018)
| Food classification number |
Food Name |
maximum level/(g/kg) |
| 03.0 |
Frozen beverages (excluding 03.04 edible ice) |
0.65 |
| 04.01.02.04 |
Canned fruit |
0.65 |
| 04.01.02.05 |
jam |
1.0 |
| 04.01.02.08 |
Candied cold fruits |
1.0 |
| 04.01.02.08.02 |
Cold fruits |
8.0 |
| 04.01.02.08.04 |
Verbalized |
8.0 |
| 04.01.02.08.05 |
Fruit cakes |
8.0 |
| 04.02.02.03 |
Pickled vegetables |
1.0 |
| 04.04.01.06 |
Cooked beans |
1.0 |
| 04.04.02.01 |
Fermented bean curd |
0.65 |
| 04.05.02.01.01 |
Cooked nuts and seeds with shells |
6.0 |
| 04.05.02.01.02 |
Shelled ripe nuts and seeds |
1.2 |
| 06.07 |
Convenient Rice Noodle Food (Limited to Seasoned Noodle Products) |
1.6 |
| 07.01 |
Bread |
1.6 |
| 07.02 |
Cookie |
1.6 |
| 07.03 |
Cookie |
0.65 |
| 11.04 |
Table seasoning |
Use in moderation according to production needs |
| 12.10 |
Compound seasoning |
0.65 |
| 14.0 |
Beverages (excluding packaged drinking water) |
0.65 |
| 15.02 |
Preparation of liquor |
0.65 |
| 16.01 |
jelly |
0.65 |
| Note: The maximum usage is calculated based on cyclohexylaminosulfonic acid (14.0 solid beverages and 16.01 jelly powder are increased by dilution and blending times of 0.65g/kg). |
|
| The reference usage and dosage are as follows |
 |
| Product Documentation |
/Public/userfiles/files/GB1886_37-2015(1).pdf |
