What is 50 times sweeter than sugar? The Surprising Facts About Cyclamate and Other Sweeteners

November 19, 2025 •

4 min read

Cyclamate, an artificial sweetener discovered in 1937, is approximately 30 to 50 times sweeter than table sugar. While this potency might seem useful, it has a complex history that leads many to ask, "What is 50 times sweeter than sugar?" This article explores cyclamate's controversial past and compares it to other sugar substitutes available today.

Quick Summary

The artificial sweetener cyclamate is roughly 50 times sweeter than sugar but has been banned in the U.S. since 1970. This overview details its background, compares it to other popular sweeteners like sucralose and stevia, and clarifies why it is not found in American products.

Key Points

Cyclamate is ~50x Sweeter: Cyclamate is the artificial sweetener that is approximately 30-50 times sweeter than sugar, but it is banned in the United States.
Not a Modern Staple in the U.S.: Due to health concerns based on animal studies, cyclamate has not been approved for use in the U.S. since 1970, though many other countries permit its use.
Sweetness Varies Greatly: The intensity of sweetness among high-intensity sweeteners ranges from roughly 100 times (monk fruit) to over 20,000 times (advantame) sweeter than sugar,.
Artificial vs. Natural Options: Sweeteners can be artificially created (sucralose, acesulfame-K) or derived from natural sources (stevia, monk fruit), with each type having distinct characteristics,.
Moderation and Informed Choice: Despite their safety for most people when consumed in moderation, it's important to consider individual dietary needs and potential side effects when choosing a sweetener.
Consider Cooking Properties: Some sweeteners, like sucralose and acesulfame-K, are heat-stable and suitable for baking, while others, like aspartame, are not.

Understanding the Sweetness of Cyclamate

Cyclamate is a non-nutritive sweetener, meaning it provides sweetness with little to no calories. Its story is particularly interesting because it is a prime example of a sweetener with a major regulatory divergence. Discovered accidentally in 1937, it quickly became a popular sugar replacement. However, animal studies conducted in the late 1960s raised concerns about its potential to cause cancer, leading the U.S. Food and Drug Administration (FDA) to ban its sale in 1970.

Despite the ban in the United States, regulatory bodies in over 100 other countries, including Canada and the European Union, have continued to approve and regulate its use, finding the evidence insufficient to justify a ban. This highlights the varying scientific interpretations of safety data and the different regulatory approaches to food additives around the world. Cyclamate is often used in combination with other sweeteners, particularly saccharin, to achieve a more rounded taste profile and mask potential aftertastes.

The Cyclamate Controversy

The 1970 ban in the U.S. was based on a study where high doses of a cyclamate-saccharin mixture were found to cause bladder cancer in rats. Subsequent research, however, revealed that this carcinogenic effect was specific to male rats and involved a mechanism not relevant to humans. The FDA and other regulatory agencies have reviewed the data extensively over the decades, with many concluding that cyclamate is safe for human consumption within defined acceptable daily intake (ADI) levels. Despite these re-evaluations, the U.S. ban remains in place.

Comparison of High-Intensity Sweeteners

Cyclamate's relative sweetness is a fraction of what modern high-intensity sweeteners offer. To put its potency into perspective, it's helpful to compare it with other sugar substitutes that are widely available today. These sweeteners can be broadly categorized as artificial or derived from natural sources.

Artificial Sweeteners

Sucralose: Approximately 600 times sweeter than sugar. It is heat-stable, making it suitable for baking and cooking. Brand name: Splenda.
Aspartame: Around 200 times sweeter than sugar. It loses its sweetness when heated, so it is not suitable for baking. Brand names: Equal, NutraSweet.
Acesulfame Potassium (Ace-K): About 200 times sweeter than sugar. It is heat-stable and often blended with other sweeteners to reduce a potential aftertaste. Brand names: Sunett, Sweet One.
Neotame: Extremely potent, ranging from 7,000 to 13,000 times sweeter than sugar. It is heat-stable and used in various food products.
Advantame: The most potent of the group, at around 20,000 times sweeter than sugar. Its high intensity means only minute amounts are needed.

Naturally-Derived Sweeteners

Steviol Glycosides (Stevia): Extracted from the stevia plant, these are 200 to 400 times sweeter than sugar. High-purity stevia extracts are recognized as safe by the FDA. Brand names: Truvia, PureVia.
Monk Fruit Extract (Luo Han Guo): Derived from the monk fruit, it is 100 to 250 times sweeter than sugar. It is also FDA-recognized as safe. Brand names: Monk Fruit in the Raw, PureLo.

Comparison Table: Common Sweeteners


Sweetener	Type	Sweetness (vs. Sugar)	Heat Stability	Common Brand Names	U.S. Approval	Notes
Cyclamate	Artificial	30-50x	Yes	Often combined with saccharin	Banned (1970)	Approved in many countries
Aspartame	Artificial	~200x	No	Equal, NutraSweet	Yes	Contains phenylalanine
Acesulfame K	Artificial	~200x	Yes	Sunett, Sweet One	Yes	Often blended with other sweeteners
Saccharin	Artificial	200-700x	Yes	Sweet'N Low	Yes	Can have a bitter aftertaste
Sucralose	Artificial	~600x	Yes	Splenda	Yes	Made from sugar
Stevia	Natural	200-400x	Yes	Truvia, PureVia	Yes (Purified Extracts)	Made from plant leaves
Monk Fruit	Natural	100-250x	Yes	Monk Fruit in the Raw	Yes	From monk fruit

Making an Informed Choice

For those looking for a zero-calorie or low-calorie sugar alternative, the market offers many options beyond what is 50 times sweeter than sugar. The choice depends on individual taste preferences, intended use (such as baking), and dietary considerations. For instance, individuals with phenylketonuria (PKU) must avoid aspartame, and some find that certain sweeteners leave a distinct aftertaste. Fortunately, the range of available products means that an ideal sugar replacement is available for almost every need.

Regulatory bodies worldwide, including the FDA, continue to review and monitor the safety of approved sweeteners. When consumed in moderation and as part of a balanced diet, they are considered safe for most people. Consulting a healthcare professional or registered dietitian is always a good idea, particularly for individuals with pre-existing health conditions like diabetes, to determine the best choice.

Conclusion

While the answer to what is 50 times sweeter than sugar is primarily cyclamate, its complex history in the U.S. highlights the importance of understanding food additive regulations. In its place, many other high-intensity sweeteners, both artificial and natural, have become mainstream. The landscape of sugar substitutes is diverse, offering options that vary in sweetness, taste profile, and caloric content. By understanding these differences, consumers can make educated decisions that align with their health goals and culinary needs. Ultimately, the best approach is to enjoy any sweetener in moderation while focusing on a whole-food, nutrient-dense diet.

Frequently Asked Questions

Cyclamate was banned by the FDA in 1970 following a study that suggested a link to cancer in laboratory animals. While subsequent research has indicated the mechanism found in rats is not relevant to humans, the ban remains in place.

There are no sweeteners commonly used in the U.S. with a sweetness level of around 50 times sugar. The closest options are often significantly sweeter, such as monk fruit (100-250x) or saccharin (200-700x).

Yes, cyclamate is approved and used in many countries around the world, including Canada and nations in the European Union, under specific regulations.

No, stevia is much sweeter. Extracts of steviol glycosides from the stevia plant are typically 200 to 400 times sweeter than sugar.

Heat-stable sweeteners like sucralose (Splenda), acesulfame potassium (Ace-K), and certain purified stevia extracts are safe for baking and cooking without losing their sweetness,.

Some high-intensity sweeteners, like saccharin and in some cases stevia, can have a noticeable aftertaste, particularly at high concentrations. This is why many manufacturers use blends of different sweeteners,.

Regulatory bodies like the FDA conduct extensive reviews of scientific studies, including toxicological data and clinical trials, before approving a sweetener for use in food products and setting acceptable daily intake levels.