Solid-state structure and temperature/evacuation-induced dehydration of sodium saccharinate 1.875 hydrate

Panče Naumov; Gligor Jovanovski; Orhideja Grupče; Branko Kaitner; A. David Rae; Seik Weng Ng

doi:10.1002/anie.200461043

Solid-state structure and temperature/evacuation-induced dehydration of sodium saccharinate 1.875 hydrate

Panče Naumov^*, Gligor Jovanovski, Orhideja Grupče, Branko Kaitner, A. David Rae, Seik Weng Ng

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

24 Citations (Scopus)

Abstract

Sweet solution: The P2₁/n (Z=64) structure of the commercial sweetener sodium saccharinate, which has an unusually large unit cell of 15.6 nm³, is an occupational and displacive modulation of an idealized C2/m (Z=8) structure that results from a structural misfit. This determination (see picture) shows-after more than 150 years of use of the compound as a food additive-that it is better regarded as a 1.875 hydrate than a dihydrate.

Original language	English
Pages (from-to)	1251-1254
Number of pages	4
Journal	Angewandte Chemie - International Edition
Volume	44
Issue number	8
DOIs	https://doi.org/10.1002/anie.200461043
Publication status	Published - 11 Feb 2005

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abstract = "Sweet solution: The P21/n (Z=64) structure of the commercial sweetener sodium saccharinate, which has an unusually large unit cell of 15.6 nm3, is an occupational and displacive modulation of an idealized C2/m (Z=8) structure that results from a structural misfit. This determination (see picture) shows-after more than 150 years of use of the compound as a food additive-that it is better regarded as a 1.875 hydrate than a dihydrate.",

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AU - Naumov, Panče

AU - Jovanovski, Gligor

AU - Grupče, Orhideja

AU - Kaitner, Branko

AU - Rae, A. David

AU - Ng, Seik Weng

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AB - Sweet solution: The P21/n (Z=64) structure of the commercial sweetener sodium saccharinate, which has an unusually large unit cell of 15.6 nm3, is an occupational and displacive modulation of an idealized C2/m (Z=8) structure that results from a structural misfit. This determination (see picture) shows-after more than 150 years of use of the compound as a food additive-that it is better regarded as a 1.875 hydrate than a dihydrate.

KW - Artifical sweeteners

KW - Hydrates

KW - IR spectroscopy

KW - Structure elucidation

KW - X-ray diffraction

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ER -

Solid-state structure and temperature/evacuation-induced dehydration of sodium saccharinate 1.875 hydrate

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