Dulcin

Dulcin is an artificial sweetener that was discovered in the late 19th century. It is approximately 250 times sweeter than sugar, but has a slightly bitter aftertaste. Dulcin was used as a sugar substitute in the early 20th century, but its use has since been discontinued due to health concerns.

History

Dulcin was discovered in 1884 by the German chemist Joseph Wilhelm Remsen. He was searching for a way to create a sweetener that was less expensive than sugar, and stumbled upon dulcin during his research. Dulcin was widely used as a sugar substitute in the early 20th century, particularly during World War I when sugar was in short supply. However, its use declined in the mid-20th century due to health concerns.

Health Concerns

In the 1950s, studies began to emerge suggesting that dulcin could have harmful effects on the liver. These studies led to a decline in the use of dulcin, and it was eventually banned in many countries, including the United States and the United Kingdom. Today, dulcin is not used as a sweetener and is considered to be a potential health risk.

Chemical Properties

Dulcin is a derivative of phenetidine, a compound that is also used in the production of certain pharmaceuticals. It is a white, crystalline powder that is soluble in water and alcohol. Dulcin has a sweet taste, but also a slightly bitter aftertaste that can be off-putting to some people.

See Also

• Artificial sweetener
• Sugar substitute
• Joseph Wilhelm Remsen

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