Product Code Database
Dulcin is an artificial Sugar substitute about 250 times sweeter than sugar, discovered in 1883 by the Polish chemist Józef (Joseph) Berlinerblau (27 August 1859 – 1935). ; see pp. 103–105. From p. 104: "Der Para-Aethoxyphenylharnstoff hat einen sehr süssen Geschmack." (Para-ethoxyphenylurea has a very sweet taste.)For a biography of Joseph Berlinerblau (with photographs), see:
It was first mass-produced about seven years later. Although it was discovered only five years after saccharin, it never enjoyed the latter compound's market success. Nevertheless, it was an important sweetener of the early 20th century and had an advantage over saccharin in that it did not possess a bitter aftertaste.
Early medical tests marked the substance as safe for human consumption, and it was considered ideal for diabetes. However, an FDA study in 1951 raised many questions about its safety, resulting in its removal from the market in 1954 after animal testing revealed chronic toxicity. The FDA has also said that "the Federal Security Administrator regards these chemicals as poisonous substances which have no place in any food." Food and Drug Administration- Title 21 chapter 1 Federal Register Archive In Japan, poisoning accidents by dulcin occurred frequently, and use of dulcin was forbidden in 1969. ズルチン標準品-Dulcin Standard (Japanese), Wako Pure Chemical Industries
Dulcin is also known by the names sucrol and valzin.
An alternate way to make dulcin is by mixing urea and p-phenetidine hydrochloride to a mixture of hydrochloric acid and glacial acetic acid.
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