What is 30 Times Sweeter Than Sugar?

December 24, 2025 •

4 min read

Cyclamate, a synthetic sweetener, is known to be 30 to 50 times sweeter than sugar. This versatile compound has a long history and is often used in combination with other sweeteners to improve taste and mask bitterness. But what makes cyclamate a unique sugar substitute, and how does it compare to other alternatives?

Quick Summary

This article explores cyclamate, the primary candidate for a sweetener approximately 30 times sweeter than sugar. It discusses its properties, historical regulatory issues in the United States, and comparisons to other high-intensity sweeteners like saccharin and sucralose.

Key Points

Cyclamate: The synthetic sweetener cyclamate is most famously known for being 30 to 50 times sweeter than sugar.
Glycyrrhizin: A natural alternative from licorice root, glycyrrhizin also fits in this range, though it has a distinct licorice flavor.
Regulatory History: Cyclamate was banned in the U.S. in 1970 due to controversial rat studies but is approved in many other countries.
Heat Stability: Cyclamate is heat-stable and can be used in baking and cooking, unlike sweeteners like aspartame.
Blending: It is often blended with other high-intensity sweeteners, such as saccharin, to enhance the taste and mask aftertastes.
Safety: Both the FDA and global health authorities generally consider approved sweeteners safe within established acceptable daily intake limits, though some debate exists.
Other Sweeteners: Other common high-intensity sweeteners like saccharin (200-700x) and sucralose (600x) are significantly sweeter than cyclamate.

Introduction to High-Intensity Sweeteners

In the world of food science and nutrition, high-intensity sweeteners offer a low-calorie alternative to sugar. These substances, both natural and artificial, can be hundreds or even thousands of times sweeter than table sugar (sucrose), meaning only minuscule amounts are needed to achieve the desired sweetness. This is particularly beneficial for managing weight and blood sugar levels, though the exact health impacts are a subject of ongoing research and debate.

Among the many powerful sweeteners available, one in particular fits the description of being approximately 30 times sweeter than sugar: cyclamate. However, other natural options like glycyrrhizin also fall within this range.

Cyclamate: The 30x Sweeter Sweetener

Cyclamate, specifically its sodium or calcium salt, is a synthetic sweetener that has been used since the 1950s. Its sweetness potency is typically cited as being between 30 and 50 times that of sucrose, or table sugar. Unlike many other artificial sweeteners, cyclamate has a relatively clean taste profile, though it is often combined with other sweeteners, such as saccharin, to achieve a more rounded flavor and mask any slight aftertaste.

History and Regulatory Status

The history of cyclamate is marked by a period of controversy. In 1970, the U.S. Food and Drug Administration (FDA) banned cyclamate after studies in rats suggested a potential link to bladder cancer. This ban led to its removal from the U.S. market, though it remained in use in over 50 other countries. Subsequent research failed to establish a clear link between cyclamate and cancer in humans, and regulatory bodies in many parts of the world, including the European Food Safety Authority (EFSA), continue to deem it safe for consumption within acceptable daily intake (ADI) levels. Despite this, it has never been re-approved for use in the United States.

Applications of Cyclamate

Due to its high stability under heat, cyclamate can be used in a variety of processed foods and drinks, including:

Confectionery
Baked goods
Soft drinks
Desserts
Salad dressings

This stability also makes it suitable for cooking and baking, unlike some other artificial sweeteners like aspartame.

Glycyrrhizin: The Natural Alternative

While cyclamate is the most common answer, it's worth noting a natural compound that also fits the description: glycyrrhizin, the sweet component of licorice root.

Sourced from Licorice

Glycyrrhizin is extracted from the roots of the licorice plant, Glycyrrhiza glabra. Its sweetness potency can range from 30 to 200 times that of sucrose. However, unlike cyclamate, glycyrrhizin is typically used for its flavoring properties rather than as a general-purpose, high-intensity sweetener due to its distinctive licorice taste and potential hypertensive effects at high intake levels.

How Glycyrrhizin is Used

Beyond confectionery, glycyrrhizin is also utilized for its anti-inflammatory, antiviral, and antioxidant properties, though more research is needed to understand its full effects.

Comparison of Low-Calorie Sweeteners


Sweetener	Sweetness Relative to Sugar (Approx.)	Origin	Uses	Stability	Status in U.S.	Note
Cyclamate	30-50x	Synthetic	Beverages, baked goods, table-top	Heat-stable	Banned (since 1970)	Often blended with saccharin
Glycyrrhizin	30-200x	Natural (Licorice Root)	Flavoring, confectionery	Stable	Generally Recognized As Safe (GRAS)	Distinct licorice taste, potential health effects
Saccharin	200-700x	Synthetic	Beverages, table-top	Heat-stable	Approved	Metallic or bitter aftertaste
Aspartame	200x	Synthetic	Diet sodas, gum	Not heat-stable	Approved	Contains phenylalanine
Sucralose	600x	Synthetic (from sugar)	Baking, drinks	Heat-stable	Approved	Popular brand name is Splenda®

The Role of Blending Sweeteners

One of the key reasons sweeteners like cyclamate are often blended is to achieve a more sugar-like taste profile. Individual high-intensity sweeteners can have lingering aftertastes or sensory characteristics that differ from sugar. By combining different sweeteners, food scientists can create a synergistic effect where the blend is perceived as sweeter and the off-notes are masked. This practice allows for a more palatable product, especially in diet sodas and baked goods.

Conclusion: More Than One Answer

While cyclamate is the most direct answer to the question, "What is 30 times sweeter than sugar?", it's clear that the world of high-intensity sweeteners is more complex. Both the synthetic cyclamate and the natural glycyrrhizin fit within this sweetness range, but differ significantly in their origins, applications, and regulatory status. The choice of sweetener often depends on factors beyond just sweetness intensity, such as taste profile, stability, and legal approval in a specific region.

Ultimately, understanding the properties of these various sugar alternatives is essential for both food manufacturers seeking the right formulation and consumers interested in making informed dietary choices. While a single sweetener might approximate a certain sweetness level, blends are often used to perfect the final taste.

Citations

Intense Sweeteners | Food Standards Australia New Zealand, foodstandards.gov.au
We ask a dietitian: Are sweeteners better than sugar?, defeatdiabetes.com.au
Effects of Sweeteners on the Gut Microbiota, pmc.ncbi.nlm.nih.gov
Sweetness - Wikipedia, en.wikipedia.org
Aspartame and Other Sweeteners in Food - FDA, fda.gov
HFG guide to sugar and sweeteners, healthyfood.com
Artificial Sweetener Cyclamate Is Introduced | Research Starters, ebsco.com
Acesulfame potassium - Wikipedia, en.wikipedia.org
Artificial Sweeteners: Good or Bad? - Healthline, healthline.com
Are artificial sweeteners safe - BHF, bhf.org.uk

Frequently Asked Questions

No, while cyclamate is the most direct answer, natural sweeteners like glycyrrhizin from licorice root also fall within this approximate sweetness range. However, cyclamate is primarily used for its sweetening properties, while glycyrrhizin is often used for its flavor profile.

Cyclamate is approved for use in over 50 countries, including in Europe, and is considered safe by many international regulatory bodies, though it was banned in the U.S. in 1970. The ban followed studies linking high doses to cancer in rats, but subsequent human studies failed to establish this link.

The U.S. FDA banned cyclamate in 1970 after some animal studies suggested a potential link to bladder cancer. This decision remains controversial, as later human studies did not show the same risk, and cyclamate continues to be used safely in many other countries.

Cyclamate is generally known for a cleaner taste compared to some other sweeteners. It is frequently blended with saccharin to create a more balanced sweetness profile and to mask any slight off-notes.

Yes, cyclamate is heat-stable, meaning it retains its sweetness when heated. This makes it suitable for use in baking and cooking applications, unlike heat-sensitive sweeteners such as aspartame.

While cyclamate is 30-50 times sweeter than sugar, saccharin is significantly sweeter, ranging from 200 to 700 times the sweetness of sugar. Saccharin also has a characteristic metallic or bitter aftertaste, which is why it is often blended with cyclamate to improve the flavor.

Yes, glycyrrhizin, extracted from licorice root, can be 30 to 200 times sweeter than sugar. However, its distinct licorice flavor limits its use as a general sugar substitute.