Glucine

Glucine is an artificial sweetener that was discovered by Emilio Noelting in 1893 . Chemically, it is a sodium salt obtained from coal tar and is made up of various mono- and disulfonic acids derived from a triazine with the empirical formula C ₁₉ H ₁₆ N ₄ . The synthesis is possible by heating chrysoidine with benzaldehyde , purification and sulfonation of the triazine obtained with fuming sulfuric acid .

Similar to saccharine , cyclamate and acesulfame , the sulfo group is crucial to taste. Glucin is a slightly brownish powder with good water solubility. The solubility in lipophilic-hydrophobic substances such as ether or chloroform is low. The melting point is 223 ° C. Glucine decomposes above 250 ° C. There are various detection methods by acidification with hydrochloric acid, cooling with sodium nitrite solution and addition of alkaline alpha-naphthol solution, resorcinol or salicylic acid, each of which leads to a red or light yellow color change.

The sweetness is around 100-300 (compared to sucrose). The taste is close to glycyrrhizin .

Even in the 1930s, even several weeks of consumption was considered harmless. Due to its toxicity, glucin has not been used since the middle of the 20th century.

Individual evidence

↑ ^a ^b ^c ^d ^e ^f Josef Tillmans: Textbook of food chemistry . Springer-Verlag, 2013, ISBN 978-3-662-29961-6 , pp. 217 ( limited preview in Google Book Search [accessed July 19, 2019]).
↑ Hilger, Späth, Fischer, Stockmeier, Metzger: Agreements for the uniform examination and assessment of food and luxury goods as well as everyday objects for the German Empire: A draft established after the resolutions of the Commission of German Food Chemists, which was convened at the suggestion of the Imperial Health Office . Springer-Verlag, 2013, ISBN 978-3-642-99741-9 , pp. 136 ( limited preview in Google Book Search [accessed July 19, 2019]).
↑ ^a ^b J. König: Food, luxury items and utensils, their extraction, composition and composition . Springer-Verlag, 2013, ISBN 978-3-642-49818-3 , pp. 432 ( limited preview in Google Book Search [accessed July 19, 2019]).
↑ ^a ^b Berl Lunge, D. Aufhäuser, P. Aulich, W. Bachmann, F. Barnstein: Chemical-technical investigation methods . Springer-Verlag, 2013, ISBN 978-3-642-90839-2 ( limited preview in Google Book Search [accessed July 19, 2019]).
↑ A. Beythien, A. Bömer, P. Hasenkamp, A. Juckenack, A. Neufeld: Investigation of food, luxury goods and commodities: Part 2: The animal and vegetable foods . Springer-Verlag, 2013, ISBN 978-3-642-99637-5 , p. 815 ( limited preview in Google Book Search [accessed July 19, 2019]).

[Tillmans_2013-1] ↑ ^a ^b ^c ^d ^e ^f Josef Tillmans: Textbook of food chemistry . Springer-Verlag, 2013, ISBN 978-3-662-29961-6 , pp. 217 ( limited preview in Google Book Search [accessed July 19, 2019]).

[2] Hilger, Späth, Fischer, Stockmeier, Metzger: Agreements for the uniform examination and assessment of food and luxury goods as well as everyday objects for the German Empire: A draft established after the resolutions of the Commission of German Food Chemists, which was convened at the suggestion of the Imperial Health Office . Springer-Verlag, 2013, ISBN 978-3-642-99741-9 , pp. 136 ( limited preview in Google Book Search [accessed July 19, 2019]).

[König_2013-3] J. König: Food, luxury items and utensils, their extraction, composition and composition . Springer-Verlag, 2013, ISBN 978-3-642-49818-3 , pp. 432 ( limited preview in Google Book Search [accessed July 19, 2019]).

[Lunge_u.a._2013-4] Berl Lunge, D. Aufhäuser, P. Aulich, W. Bachmann, F. Barnstein: Chemical-technical investigation methods . Springer-Verlag, 2013, ISBN 978-3-642-90839-2 ( limited preview in Google Book Search [accessed July 19, 2019]).

[5] A. Beythien, A. Bömer, P. Hasenkamp, A. Juckenack, A. Neufeld: Investigation of food, luxury goods and commodities: Part 2: The animal and vegetable foods . Springer-Verlag, 2013, ISBN 978-3-642-99637-5 , p. 815 ( limited preview in Google Book Search [accessed July 19, 2019]).