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[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]
Navigation: Wellness - Encyclopedia - Health topics - Disease Index - Drugs - World Directory - Gray's Anatomy - Keto diet - Recipes
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro) available.
Advertise on WikiMD
WikiMD is not a substitute for professional medical advice. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD