Thio super aspartame

Structural formula
General
Surname	Thio super aspartame
Molecular formula	C 22 H 22 N 4 O 5 S
External identifiers / databases
PubChem	18606783
Wikidata	Q65665364
properties
Molar mass	454.5 g mol −1
safety instructions
GHS hazard labeling ; no classification available
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 .

Thio-superaspartame is a synthetic sweetener that is chemically derived from superaspartame . In contrast to superaspartame, the chemical structure does not have an oxygen atom in the urea unit , but a sulfur atom. The structural similarity to Suosan , another synthetic sweetener, is retained.

Thio-Superaspartame was discovered in 1985, i.e. 3 years after Superaspartame, by chemists at the University of Claude Bernard Lyon while searching for sweeteners based on aspartame .

The sweetness of thio-superaspartame is around 50,000.

Individual evidence

↑ This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.
↑ Klaus Roth: Chemical delicacies . John Wiley & Sons, 2014, ISBN 978-3-527-33739-2 ( limited preview in Google Book Search).
↑ Hans-Dieter Belitz, Werner Grosch: Textbook of food chemistry . Springer-Verlag, 2013, ISBN 978-3-662-08304-8 ( limited preview in Google book search).
↑ ^a ^b Lyn O'Brien-Nabors: Alternative Sweeteners . Fourth ed. CRC Press, 2012, ISBN 978-1-4398-4615-5 ( limited preview in Google Book Search).
↑ The Saccharin Saga - Part 11 :: ChemViews Magazine :: ChemistryViews. Accessed July 19, 2019 .
^ Hans-Dieter Belitz, Werner Grosch, Peter Schieberle: Textbook of food chemistry . 6th edition. Springer, Berlin 2008, ISBN 978-3-540-73202-0 , p. 454.
↑ Klaus Roth, Erich Lück: Calorie-free sweetness from the laboratory and nature . In: Chemistry in Our Time . tape 46 , no. 3 , June 2012, p. 168 , doi : 10.1002 / ciuz.201200587 .

[NV-1] This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.

[2] Klaus Roth: Chemical delicacies . John Wiley & Sons, 2014, ISBN 978-3-527-33739-2 ( limited preview in Google Book Search).

[3] Hans-Dieter Belitz, Werner Grosch: Textbook of food chemistry . Springer-Verlag, 2013, ISBN 978-3-662-08304-8 ( limited preview in Google book search).

[O'Brien-Nabors-4] Lyn O'Brien-Nabors: Alternative Sweeteners . Fourth ed. CRC Press, 2012, ISBN 978-1-4398-4615-5 ( limited preview in Google Book Search).

[5] The Saccharin Saga - Part 11 :: ChemViews Magazine :: ChemistryViews. Accessed July 19, 2019 .

[6] Hans-Dieter Belitz, Werner Grosch, Peter Schieberle: Textbook of food chemistry . 6th edition. Springer, Berlin 2008, ISBN 978-3-540-73202-0 , p. 454.

[7] Klaus Roth, Erich Lück: Calorie-free sweetness from the laboratory and nature . In: Chemistry in Our Time . tape 46 , no. 3 , June 2012, p. 168 , doi : 10.1002 / ciuz.201200587 .