Sweetener appeared later

One evening in June p>1878, Russian-born American chemist Constantine Fahlberg (185-191) was so busy with his experiments in the chemistry laboratory that he forgot to have dinner. Until very late, he hurried home, didn't have time to wash his hands, and picked up the bread to eat, feeling an unspeakable sweetness. He just thought that it might be a kind of sweet bread, then washed his mouth with water and wiped his hands with a napkin. When the napkin touched his lips, it was sweeter than bread. When he raised his finger and drank from the glass he had touched, it was as sweet as touching the napkin. He was surprised and realized that his fingers had brought a substance sweeter than sucrose from the laboratory. He gave up dinner and ran back to the laboratory. In excitement, he tasted all the substances in the beaker and evaporating dish on the laboratory table. Fortunately, these substances didn't poison him, but he found a compound that tasted sweeter than sucrose. He continued his research for several months to determine the chemical composition and characteristics of this compound. In 1879, Falbao named this compound saccharine, which comes from the Greek word sakcharon (sucrose). We call it saccharin. It is a white crystal, which is 4~5 times sweeter than sucrose when dissolved in hot water, and has a slightly bitter aftertaste.

these plots of finding saccharin are based on the report of Falbao himself published in Amer．Analyst (2,211,249 (1886)) published in 1886.

Today's report sounds a bit ridiculous, because as long as students who have done experiments in the chemistry laboratory know, chemicals in the chemistry laboratory are not allowed to be imported for tasting. But more than 1 years ago, this was not surprising to chemists. It is precisely because these ancestors engaged in research regardless of their own dangers that they left us precious wealth.

therefore, Falbao won the Gibbs Prize of Chicago branch of American Chemical Society [in memory of Oliver Wolcott Gibbs (1822-198), an American chemist and former president of the Academy of Sciences], honorary degrees from several American universities and the Gold Medal of British Chemical Industry Association.

Falbao received a Ph.D. degree from Leipzig University in Germany in 1873, and studied in Germany, the United States and Britain successively. In 1878, he entered Johannes? Johns Hopkins University did postdoctoral research with Remsen (1846-1927), a professor of chemistry. They studied the oxidation of o-toluenesulfonamide (CH3C6H4SO2NH2) together, and found o-sulfonylbenzimide, namely saccharin. Saccharin is generally its sodium salt, called saccharin sodium.

Falbao first made a few grams of products in a flask in a chemical experiment, and planned to build a factory in the United States. However, due to the high cost of production and the high tax rate of raw materials, he was forced to build a factory in Germany. His route to make saccharin is to extract toluene from coal tar, react with chlorosulfonic acid (ClSO2H) at ~5℃ to generate ortho-and para-toluenesulfonyl (ClO2SC6H4CH3), and then react with ammonia (NH3) to generate ortho-and para-toluenesulfonamide (SO2NH2C6H4CH3), and obtain ortho-toluenesulfonamide after separation. Saccharin Bernard E. Schaar. Chance Favors Prepared Mind, part Ⅲ, Artificial sweeteners．Chemistry, 1968, 41(3).

this production process was improved by some people, and different raw materials were used, one of which was o-aminobenzoic acid (C6H4NH2CO2H). This is the raw material for production in China.

Saccharin can't be digested and absorbed in people's bodies. It is just a corrective for diabetics to eat instead of sugar.

at the end of 19th century and the beginning of 2th century, Theodore, 26th president of the United States? During the tenure of Theodore Roosevelt (1858-1919), Harvey W．Wiley, an official in charge of food and medicine, was very opposed to eating saccharin. He thinks it is a kind of coal tar product, which has no edible value at all and is extremely harmful to people's health. But Theodore? President Roosevelt accepted the doctor's advice, and his body was not hurt at all after eating saccharin. He said, "Who said saccharin is harmful to health is a fool." The President also organized some scientists to set up a review committee, and hired Remsen as the chairman of this committee to conduct a review test on saccharin, which proved that saccharin was safe.

In p>1979, it was found that saccharin was carcinogenic to mice in the United States, and the US Food and Drug Administration announced that saccharin was temporarily banned. However, under the pressure of the public, Congress passed the postponement. Saccharin has been used to this day.

in addition to saccharin, there are some chemically synthesized sweeteners, such as sodium cyclamate (C6H11NHSO3Na). This discovery is as accidental as the discovery of saccharin. In 1937, Michael Sveda, a chemistry student at the University of Illinois, studied the properties of a compound similar to sulfanilamide (19) under the guidance of L．F．Audrieth, a chemistry professor. One day in November, 1937, when he was working in the chemistry laboratory, Sverda put the lit cigarette on the experimental table. When he picked it up again, he felt a kind of sweetness, so he tasted every compound on the experimental table and found that the compound in a crystallization dish was sweet, which was sodium cyclamate.

This statement seems absurd again. Not only do you taste the chemicals in the laboratory with your mouth, but you also smoke in the laboratory. This is forbidden today.

Aldriz and Sverda successively sold patents to two American chemical companies for production, but both were rejected because their sweetness was only 3 times that of sucrose. By 1942, DuPont Company of the United States had tested its performance, and found that this compound was more stable than saccharin at high temperature, not as bitter as saccharin, and its sweetness was closer to sucrose. Approved by the Food and Drug Administration, its calcium salt was put into production and sold in the market under the trademark name of Carrier.

In p>1969, sodium cyclamate was banned because of bladder cancer caused by feeding mice, and a series of experimental results later denied it. However, sodium cyclamate is still banned in the United States. This may be the fear of most people about coal tar products as edible substances.

There is also a sweetener, which was discovered by the German chemist Joseph Berlinerblau. He was studying organic synthesis at the University of Berlin, Germany. He studied the chemical reaction of chlorine cyanide (ClCN) with various aromatic amines. In the process of studying the reaction between chlorine cyanide and p-ethoxyaniline (C2H5OC6H4NH2), he accidentally separated a new compound, p-ethoxyphenylurea (C2H5OC6H4NHCONH2), which has a sweet taste. In 1884, he published an article to report the discovery of this new compound and obtained a patent a few years later.

p-ethoxyphenylurea is a shiny needle-like crystal or powder, which is about 2 times sweeter than sucrose and has no bitter taste like saccharin. After feeding experiments on animals, there are different opinions. Some people think it is safe under normal consumption, while others prove that it is toxic. The main opinion is that the advantages outweigh the disadvantages as food or medicine. It was put on the market in about 1893 with the trade name dulcin, which originally meant sweetness, and we called it Gansu and Tianjing.

But today it is banned in many countries, saying that it is a carcinogenic compound.

chemists also found a natural sweetener-Stevia rebaudiana, a perennial herb native to Brazil, Paraguay and Argentina in South America, which was successfully introduced and planted in China. Its leaves contain a sweet substance (stevioside) 3 times sweeter than sucrose, and it is a good natural sweetener, which is used in food industry or for diabetics.