Cyclamate has been detected in many brands of well known liquor, why is cyclamate repeatedly added

Plasticizers, cyclamate, and famous wine are added, which is a matter of more and less quantity

Any liquor is added. If you don't add it, it will be bitter.

Because this kind of thing will promote the fermentation of alcohol, it will make the wine smell particularly good, and make people want to buy it.

Because cyclamate is added to the liquor, it can quickly improve the taste of the liquor and make the liquor mellow. So a lot of businesses will join in. However, adding cyclamate is a violation of food regulations, and will be punished accordingly, and it will also damage the reputation of liquor companies.

Maybe it's because after adding cyclamate, the taste of the liquor will become better.

I hope that laymen who don't know what alcohol is won't make people laugh.

Children must protect themselvesSexualityIt's always you who doesn't get hurtPharmaceutical microNot to mention that you are only a year oldDon't ruin yourself on the spur of the moment, both of your ages.

There are four main types of sweeteners added to food: sodium saccharin, molasses, acesulfame potassium and sweetener.

Cyclamate is carcinogenic, teratogenic, and impairs kidney function, and some countries have completely banned the use of cyclamate in food.

The amount of sodium saccharin used in China exceeded the normal use by 14 times. Cyclamate has carcinogenic and teratogenic effects, and has been banned in many countries; China has also made strict limits on the amount of cyclamate added to food; China has also made strict limits on the amount of cyclamate added to food, and long-term excessive consumption of cyclamate and sodium saccharin is harmful.

There are a number of wineries suspected of adding cyclamate, such as Wulian Distillery, Kuandian Liquor, Lujiang Alcohol Sanhe Liquor, etc., which are on the blacklist.

The amount of cyclamate should not be exceeded. However, it should be noted that although cyclamate can increase the sweetness of liquor, according to national regulations, the use of cyclamate in liquor is prohibited.

Because cyclamate is similar to saccharin, the use of cyclamate can make the liquor fragrant and mellow, and liquor merchants use cyclamate in violation of regulations for economic interests. As a result, such incidents have been repeatedly banned.

Because cyclamate is a food additive, its price is very low, and it can quickly achieve the desired effect after adding, and merchants can make huge profits according to it, so it has been repeatedly banned.

Personally, I think that the reason why cyclamate is repeatedly banned is because the wine with cyclamate is generally better to taste and sell better, which can be regarded as a kind of profit-seeking psychology of businessmen.

Summary. Since sweet ingredients such as cyclamate and sodium saccharin cannot be added to liquor, how does the sweetness in liquor come about? The sweetness of baijiu mainly comes from all the alcohols in baijiu, especially polyols, because the sweetness comes from the alcohol base.

For example, mannitol has a strong sweetness and sorbitol has almost no sweetness. Because polyols have sweetener groups and sweetener groups, they are much sweeter than having only one alcohol group. For example, glycerol (glycerol, 3-butanediol, erythrthrophilol (butaerythriol), arabinol, mannitol, etc.

The order of sweetness is as follows: ethanol < ethylene glycol < glycerol < butaerythriol < arabinol < mannitol. The sweetness of butaerythriol is 2 times greater than that of sucrose, and hexahexanol has a strong sweetness, which occupies an important place in the sweetness of fruits.

These polyols not only produce sweetness, but also because they are viscous, they all bring a full-bodied richness to the liquor and make the liquor taste soft.

Why did the cyclamate appear in the blending of liquor.

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Hello, pro, the chemical name of cyclamate is "sodium cyclohexyl sulfamate", the molecular formula is C6H11NHSO3Na, is a commonly used sweetener, its sweetness is 30 40 times that of sucrose. If consumers regularly consume beverages or other foods with excessive cyclamate content, they will cause harm to the human liver and nervous system due to excessive intake, especially for the elderly, pregnant women and children with weak metabolic detoxification ability. It is a commonly used additive in food production, but according to the regulations, it is not allowed to be detected in liquor.

It is understood that although cyclamate is soluble in water and propylene glycol, it is almost insoluble in ethanol (that is, alcohol), ether, benzene and chloroform.

Since sweet ingredients such as cyclamate and sodium saccharin cannot be added to liquor, how does the sweetness in liquor come about? The sweetness of baijiu mainly comes from all the alcohols in baijiu, especially polyols, because the sweetness comes from the alcohol base. For example, mannitol has a strong sweetness and sorbitol has almost no sweetness.

Because polyols have sweetener groups and sweetener groups, they are much sweeter than having only one alcohol group. For example, glycerol (glycerol, 3-butanediol, erythrthrophilol (butaerythriol), arabinol, mannitol, etc. The order of sweetness is as follows:

Ethanol < ethylene glycol < glycerol < butaerythriol < arabinol < mannitol. The sweetness of butaerythriol is 2 times greater than that of sucrose, and hexahexanol has a strong sweetness, which occupies an important place in the sweetness of fruits. These polyols not only produce sweetness, but also because they are viscous, they all bring a full-bodied richness to the liquor and make the liquor taste soft.

Therefore, the appearance of cyclamate is not cyclamate, but the sweetness of the liquor mainly comes from all the alcohols in the liquor, especially the polyols, because the sweetness comes from the alcohol base.