Glucin is an artificial sweetening agent similar to saccharin that was used in the early 20th century. The substance is a sodium salt derived from coal tar. It is composed of a mixture of mono- and di-sulfonic acids with a chemical formula of C19H16N4. It typically appears as a light brown powder, easily soluble in water. It is insoluble in ether and chloroform. Glucin is about three hundred times sweeter than cane sugar.
The use of glucin as a food additive is prohibited in much of the United States due to concerns about its health effects.
References
- Ward, Artemas (1911). The Grocer's Encyclopedia. New York.
{{cite book}}: CS1 maint: location missing publisher (link) - ^ Leach, Albert Ernest (1913). Food Inspection and Analysis: For the Use of Public Analysts, Health Officers, Sanitary Chemists, and Food Economists. Chapman & Hall. p. 855.