cyclamate

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cyclamate A non‐nutritive sweetener, 30 times as sweet as sugar, used as the free acid or the calcium salt; synthesized in 1937, introduced commerically in the USA in 1950. Useful in low‐calorie foods. Unlike saccharin, it is stable to heat and can therefore be used in cooking. Chemically sodium cyclohexyl‐sulphamate.

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