Glucin

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Glucin is the name of an artificial sweetening agent similar to saccharin that was used in the early 20th century.^[1] The substance is a sodium salt derived from coal tar. It is composed of a mixture of mono- and di-sulfonic acids with a chemical formula of C₁₉H₁₆N₄.^[2] It typically appears as a light brown powder, easily soluble in water. It is insoluble in ether and chloroform. Glucin is about three hundred times sweeter than cane sugar.^[2]

The use of glucin as a food additive is prohibited in much of the United States due to concerns about its health effects.

References

^ Ward, Artemas (1911). The Grocer's Encyclopedia. New York.{{cite book}}: CS1 maint: location missing publisher (link)
^ ^a ^b Leach, Albert Ernest (1913). Food Inspection and Analysis: For the Use of Public Analysts, Health Officers, Sanitary Chemists, and Food Economists. Chapman & Hall. p. 855.

[1] Ward, Artemas (1911). The Grocer's Encyclopedia. New York.{{cite book}}: CS1 maint: location missing publisher (link)

[Leach1913-2] Leach, Albert Ernest (1913). Food Inspection and Analysis: For the Use of Public Analysts, Health Officers, Sanitary Chemists, and Food Economists. Chapman & Hall. p. 855.

[1]

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