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Glucin is the name of an artificial sweetening agent similar to saccharin tha t was used in the early 20th century.^[1] 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.^[2] 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.^[2]

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)
^ ^a ^b 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.

[1] Ward, Artemas (1911). The Grocer's Encyclopedia. New York.{{cite book}}: CS1 maint: location missing publisher (link)

[Leach1913-2] 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.

[1]

[2]

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	'''Glucin''' is the name of an [[sugar substitute\|artificial sweetening agent]] similar to [[saccharin]] ~~that~~ was used in the early 20th century.<ref>{{cite book\|title=The Grocer's Encyclopedia\|url=https://archive.org/details/cu31924003544016\|first=Artemas\|last=Ward\|year=1911\|location=New York}}</ref> The substance is a [[sodium]] [[salt (chemistry)\|salt]] derived from coal tar. It is composed of a mixture of mono- and di-[[sulfonic acid]]s with a chemical formula of C<sub>19</sub>H<sub>16</sub>N<sub>4</sub>.<ref name="Leach1913">{{cite book\|title=Food Inspection and Analysis: For the Use of Public Analysts, Health Officers, Sanitary Chemists, and Food Economists\|first=Albert Ernest\|last=Leach\|year=1913\|publisher=Chapman & Hall\|page=855}}</ref> 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 [[sugarcane\|cane sugar]].<ref name="Leach1913"/>		'''Glucin''' is the name of an [[sugar substitute\|artificial sweetening agent]] similar to [[saccharin]] tha t was used in the early 20th century.<ref>{{cite book\|title=The Grocer's Encyclopedia\|url=https://archive.org/details/cu31924003544016\|first=Artemas\|last=Ward\|year=1911\|location=New York}}</ref> The substance is a [[sodium]] [[salt (chemistry)\|salt]] derived from coal tar. It is composed of a mixture of mono- and di-[[sulfonic acid]]s with a chemical formula of C<sub>19</sub>H<sub>16</sub>N<sub>4</sub>.<ref name="Leach1913">{{cite book\|title=Food Inspection and Analysis: For the Use of Public Analysts, Health Officers, Sanitary Chemists, and Food Economists\|first=Albert Ernest\|last=Leach\|year=1913\|publisher=Chapman & Hall\|page=855}}</ref> 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 [[sugarcane\|cane sugar]].<ref name="Leach1913"/>

	The use of glucin as a [[food additive]] is prohibited in much of the [[United States]] due to concerns about its health effects.		The use of glucin as a [[food additive]] is prohibited in much of the [[United States]] due to concerns about its health effects.