Ionic liquids: The next generation of sweeteners

I&EC 106

Whitney Hough, hough001@bama.ua.edu1, Tim Wilson, wilso165@bama.ua.edu1, Marcin Smiglak, smigl001@bama.ua.edu2, Juliusz Pernak, Juliusz.Pernak@put.poznan.pl3, Scott K. Spear, sspear@bama.ua.edu4, James H. Davis Jr., jdavis@jaguar1.usouthal.edu5, and Robin D. Rogers, rdrogers@bama.ua.edu6. (1) Department of Chemistry, University of Alabama, Tuscaloosa, AL 35487, (2) Department of Chemistry and Center for Green Manufacturing, University of Alabama, Tuscaloosa, AL 35487, (3) Poznan University of Technology, pl. Sklodowskiej-Curie 2, 60-965 Poznan, Poland, (4) Alabama Institute for Manufacturing Excellence, The University of Alabama, Tuscaloosa, AL 35487, (5) Department of Chemistry, University of South Alabama, Chemistry 223, Mobile, AL 36688, (6) Department of Chemistry and Center for Green Manufacturing, The University of Alabama, Tuscaloosa, AL 35487
Ionic liquids demonstrate interesting physical and chemical properties. A typical synthesis of an ionic liquid takes place through the pairing of organic cations with organic or inorganic anions. By the selection of appropriate cations, with anti-fungal properties, and anions, with sweetener properties, a new family of ionic liquids can be achieved. An example of this type of ionic liquid would be benzalkonium saccharinate [BA][Sac], where benzalkonium is the anti-fungal cation and saccharinate is the sweetener anion. The synthesis of these new ionic liquids is straightforward, fast, and inexpensive to produce. In this presentation, we will present the synthesis and characterization of representative ILs and toxicity as a function of structural variations of the ions.