From WikiMD's Food, Medicine & Wellness Encyclopedia

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[edit | edit source]

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[edit | edit source]

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[edit | edit source]

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[edit | edit source]


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Contributors: Prab R. Tumpati, MD