The cyclamate scientific name "Sodium cyclamate" is a non-nutritive sweetener. Sodium cyclamate is used as a common sweetener in most foods. If you regularly consume foods that contain excessive levels of cyclamate, Excessive intake may cause harm to the human liver and nervous system, especially to the elderly, pregnant women and children with weak metabolic detoxification ability.

Sodium cyclamate, also known as sodium cyclamate, usually refers to the sodium salt or calcium salt of cyclamsulfamic acid. The sweetness of cyclamate is pure and its sweetness is generally considered to be 30 times that of sucrose, which has become a This type of large consumption of artificial sweeteners continued until 1969. This year, the National Academy of Sciences Research Committee received experimental evidence that cyclamate was a carcinogen and the United States Food and Drug Administration (FDA) was This immediate release stipulates strict restrictions on use and issued a comprehensive ban in August 1970. There are more than 40 countries in the world, including the United States, the United Kingdom, and Japan, which prohibit the use of cyclamate as a food sweetener. , also known as benzoic acid, odorless or slightly benzoin odor, widely used as food preservatives, naturally occurring in cranberry, dried plum, cinnamon, cloves, is an aromatic acid, can also be added as a spice. Acids have antibacterial activity, and have the best activity in the pH range of 2.5-4.0.To ensure the absolute safe use of food additives, various countries in the world can use and adapt various food additives. Range and the maximum amount, there are stringent regulations. GB2760-2007 of a predetermined maximum amount of benzoic acid remaining in the product preserves is 0.5g / kg.

Saccharin, also known as sodium saccharin, is the oldest sweetener. The marketed commercial saccharin is actually an easily soluble sodium salt of o-benzoylsulfonimide, abbreviated as sodium saccharin. The sweetness of sodium saccharin is about 450 to 550 times that of sucrose, so its one-hundred-thousandth of an aqueous solution has a sweet sensation, and after a high concentration, it will also have a bitter taste. Saccharin sodium is an organic chemical synthesis product. It is a food additive rather than a food. It has no nutritional value to the human body except that it causes a sweet feeling in the sense of taste. On the contrary, when eating more saccharine, it will affect the normal secretion of digestive enzymes, reduce the intestinal absorption capacity, so that loss of appetite. The raw materials for making saccharin mainly include toluene, chlorosulfonic acid, o-toluidine, etc. It may cause acute poisoning after ingestion into the human body, and it is harmful to human health. Chlorosulfonic acid is very prone to water absorption and decomposition to produce hydrogen chloride gas, which is very harmful to the human body.

Acesulfame K is a food additive that is a chemical, similar to saccharine, soluble in water and has a solubility of 27 grams at 20°C. Increase food sweetness, no nutrition, good taste, no calories, no metabolism, no absorption in the human body (it is an ideal sweetener for middle-aged and elderly people, obese patients, and diabetics), good stability to heat and acid, etc. It is the fourth-generation synthetic sweetener in the world. The United Nations Joint FAO/WHO Expert Committee on Food Additives recommends an average daily intake (ADI) of 0-15 mg/kg. In 1988, the U.S. Food and Drug Administration (FDA) approved the use of acesulfame in food, with a daily intake (ADI) of 0-15 mg/kg

The safety of synthetic additives has been shown by several domestic and foreign studies that as long as the manufacturer is used in strict accordance with the standards set by the state and properly labeled on the food label, it will not cause harm to the health of consumers. However, if it is used excessively, it will endanger human health.

Since some companies use excessive amounts of food additives in order to improve the sensory effects such as “color, fragrance, and taste” of the products, the interests of consumers are impaired. These reasons can be avoided. Therefore, consumers should pay attention to the purchase of food: carefully check the label, especially the production date, shelf life, and food additives; at the same time try to go to a large supermarket shopping.