Dulcin

from Wikipedia, the free encyclopedia
Structural formula
Structure of Dulcin
General
Surname Dulcin
other names
  • p -ethoxyphenylurea
  • 4-ethoxyphenylurea
  • Sucrol
  • Valzin
  • Dulzin
  • p -phenetol carbamide
Molecular formula C 9 H 12 N 2 O 2
Brief description

colorless solid

External identifiers / databases
CAS number 150-69-6
EC number 205-767-7
ECHA InfoCard 100.005.244
PubChem 9013
ChemSpider 8663
Wikidata Q423302
properties
Molar mass 180.21 g mol −1
Physical state

firmly

Melting point

173 ° C

solubility

1.25 g l −1 in water (25 ° C)

safety instructions
GHS hazard labeling
no classification available
As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions .

Dulcin ( p- phenetol carbamide) is a sweetener that is 200 times sweeter than sucrose . Dulcin is a derivative of urea and is similar to Suosan . Dulcin is not approved for use with food within the EU.

history

Dulcin was discovered by Joseph Berlinerblau in 1884 and was the second synthetic sweetener after saccharin . Since the first medical tests showed that the sweetener was harmless to the human organism, it was launched in the USA in 1891.

Several studies later found that dulcin caused cancer of the liver and bladder in animal experiments with rats . As a result of these results, the sweetener was withdrawn from FDA approval in 1950 .

The Expert Panel of the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), the Joint FAO / WHO Expert Committee on Food Additives (JECFA), decided in 1976 that dulcin should not be used as a feed additive.

Chemical properties

Dulcin decomposes in the heat in water and hydrolyzes in a 0.1 N solution of acetic acid.

Individual evidence

  1. ↑ Entry on Dulcin. In: Römpp Online . Georg Thieme Verlag, accessed on December 9, 2014.
  2. ^ A b Fritz Ullmann: Ullmann's Encyclopedia of Industrial Chemistry . Wiley-VCH; 6th edition 2003; ISBN 3-527-30385-5 ; P. 425.
  3. ↑ This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.
  4. ↑ Lyn O'Brien-Nabors (Ed.): Alternative Sweeteners . Marcel Dekker Inc., 3rd ed. 2001. ISBN 0-8247-0437-1 ; P. 222f.
  5. ↑ K. Taufel, B. Flemm: In studies on natural and artificial sweeteners. I. Studies on the degree of sweetening of saccharin and dulcin, investigation of Nahr. Luxury foods , 1925 , 50 , pp. 264-273.
  6. ^ RH Goldsmith, Dulcin: A Centennial Perspective, In Journal of Forensic Sciences , 1986 , 31 , p. 1.
  7. ^ Joint FAO / WHO Expert Committee on Food Additives (JECFA), Monograph für Ethoxyphenylurea, 4- (Dulcin) , accessed December 9, 2014.
  8. ↑ FDA, PART 189 - SUBSTANCES PROHIBITED FROM USE IN HUMAN FOOD
  9. ↑ Andrew Wallace Hayes, Principles and Methods of Toxicology, CRC Press, 2001 , p. 1887, ISBN 1-56032-814-2 .
  10. ^ Joint FAO / WHO Expert Committee on Food Additives (JECFA), Evaluation for 4-ETHOXYPHENYLUREA , accessed on December 9, 2014.