Carrelame - Misplaced Pages

Carrelame
Names

IUPAC name (Z)-N-{methylene}glycine
Identifiers
CAS Number	180045-74-3
3D model (JSmol)	Interactive image
ChEMBL	ChEMBL2220782
ChemSpider	26468003
PubChem CID	46841915
UNII	EFC6W76KJN
CompTox Dashboard (EPA)	DTXSID40676748
InChI InChI=1S/C22H19Cl2N3O2/c23-17-11-18(24)13-19(12-17)26-22(25-14-20(28)29)27-21(15-7-3-1-4-8-15)16-9-5-2-6-10-16/h1-13,21H,14H2,(H,28,29)(H2,25,26,27)Key: QMIBAVZANYVPEF-UHFFFAOYSA-N InChI=1/C22H19Cl2N3O2/c23-17-11-18(24)13-19(12-17)26-22(25-14-20(28)29)27-21(15-7-3-1-4-8-15)16-9-5-2-6-10-16/h1-13,21H,14H2,(H,28,29)(H2,25,26,27)Key: QMIBAVZANYVPEF-UHFFFAOYAI
SMILES c1ccc(cc1)C(c2ccccc2)N/C(=N/CC(=O)O)/Nc3cc(cc(c3)Cl)Cl
Properties
Chemical formula	C₂₂H₁₉Cl₂N₃O₂
Molar mass	428.311
Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa). Infobox references

Chemical compound

Carrelame is an extremely high potency artificial sweetener of the guanidine class, closely related to lugduname. While Carrelame is roughly 200,000 times as sweet as sucrose, lugduname is still somewhat sweeter. It appears safe in pigs.

Additional reading

O'Brien-Nabors, Lyn (19 April 2016). Alternative Sweeteners. ISBN 9781439846155. Retrieved 13 April 2020.
Corti, Antonietta (January 1999). Low-calorie Sweeteners - Google Books. ISBN 9783805569385. Retrieved 13 April 2020.
Spillane, W. J. (17 July 2006). Optimising Sweet Taste in Foods - Google Books. ISBN 9781845691646. Retrieved 13 April 2020.

References

Glaser D (2002), "Specialization and phyletic trends of sweetness reception in animals" (PDF), Pure Appl. Chem., 74 (7): 1153–1158, doi:10.1351/pac200274071153, S2CID 97439028
Nofre, C; Glaser, D; Tinti, JM; Wanner, M (2002). "Gustatory responses of pigs to sixty compounds tasting sweet to humans". Journal of Animal Physiology and Animal Nutrition. 86 (3–4): 90–96. doi:10.1046/j.1439-0396.2002.00361.x. PMID 11972677.

This article about an organic compound is a stub. You can help Misplaced Pages by expanding it.

Categories:

See also

Additional reading

References