Sodium saccharin = E-954

CAS Number: 82385-42-0
EC Number: 204-886-1
Empirical Formula (Hill Notation): C7H4NNaO3S · xH2O
Molecular Weight: 205.17 (anhydrous basis)

Saccharin is an artificial sweetener with effectively no food energy.
Sodium saccharin is about 300–400 times as sweet as sucrose but has a bitter or metallic aftertaste, especially at high concentrations.
Saccharin is used to sweeten products such as drinks, candies, cookies, and medicines.
Sodium saccharin is intended to be used as a sweetener in feed and water for drinking for piglets, pigs for fattening and veal calves.
Sodium Saccharin is an artificial sweetener that has no caloric value and is sweeter than sucrose.

Sodium saccharin is the solid form of the artificial sweetener saccharin.
Saccharin is non-nutritive and is used to add sweetness to beverages and foods without the calories or detrimental effects of consuming sugar.
Using artificial sweeteners can help you reduce your consumption of sugar.
High sugar consumption is common and can contribute to a wide range of health concerns including Type 2 diabetes, obesity and cardiovascular disease.
Sodium Saccharin E954 is widely used as a substitute for sugar in foods, beverages, soft drinks, table top sweeteners, baked goods, chewing gum, canned fruits, dessert toppings and dressings.

Sodium saccharin, C7H5NO3S, is a high-intensity non-nutritive sweetener.
The basic substance, benzoic sulfilimine, has effectively no food energy and is much sweeter than sucrose, but has an unpleasant bitter or metallic aftertaste, especially at high concentrations.
Sodium saccharin can occur as white crystals or as a white, crystalline powder.
In powdered form, Sodium saccharin effloresces to the extent that Sodium saccharin usually contains only about one-third the amount of water indicated in Sodium saccharins molecular formula.
One gram is soluble in 1.5 mL of water and in about 50 mL of alcohol.

The sweet taste is approximately 300 to 500 times sweeter than sugar.
This material is Kosher, Pareve, and Halal Certified.
Sodium saccharin is used to sweeten products such as drinks, candies, biscuits, medicines, and toothpaste.
Saccharin is often used together with aspartame in diet soda, so that some sweetness remains should the fountain syrup be stored beyond aspartame’s relatively short shelf life.
Saccharin is believed to be an important discovery, especially for diabetics, as Sodium saccharin goes directly through the human digestive system without being digested.
Although saccharin has no food energy, Sodium saccharin can trigger the release of insulin in humans, apparently as a result of Sodium saccharins taste, as can other sweeteners like aspartame.

Uses of Sodium saccharin
Sodium saccharin is the salt most frequently used in formulating soluble forms of this sweetening agent.
Sodium saccharin can be used in toothpaste, mouthwash, diet soft drinks, syrups, baked goods, ice cream, and other sweet foods and drinks.
While Sodium saccharin is certainly most famously used in food products, sodium saccharin is also used in the chemical and agricultural industries as an aid in the production of herbicides and pesticides.
Sodium saccharin is also used as part of a solution used to coat metals, such as gold and nickel.
Major application of Sodium saccharine is the food industry as an additive in different products.
Sodium saccharin is used as a low calorie sweetener and stabilizer in a variety of food and drinks.
In bakeries Sodium saccharin is used to sweeten baked goods, breads, cookies and muffins.
Due to its rapidly dissolving nature in water, Sodium saccharin is used as an artificial sweetener in carbonated beverages and sodas.

Food sources of saccharin
Saccharin is found in a wide variety of diet foods and drinks.
Sodium saccharin’s also used as a table sweetener.
Sodium saccharin’s sold under the brand names Sweet ‘N Low, Sweet Twin, and Necta Sweet.
Saccharin is available in either granule or liquid form, with one serving providing sweetness comparable to two teaspoons of sugar.
Another common source of saccharin is artificially sweetened drinks, but the FDA restricts this amount to no more than 12 mg per fluid ounce.

Due to the ban on saccharin in the 1970s, many diet drink manufacturers switched to aspartame as a sweetener and continue to use it today.
Saccharin is often used in baked goods, jams, jelly, chewing gum, canned fruit, candy, dessert toppings, and salad dressings.
Sodium saccharin can also be found in cosmetic products, including toothpaste and mouthwash.
Additionally, Sodium saccharin’s a common ingredient in medicines, vitamins, and pharmaceuticals.
In the European Union, saccharin that has been added to food or drinks can be identified as E954 on the nutrition label.

Sodium Saccharine is a zero-calorie, artificial sweetener which is about 300–400 times as sweet as sucrose, made through the oxidation of chemicals.
Sodium saccharin is in the form of heat-stable, white, crystalline powder, often used as a sugar substitute in processed foods.
Sodium saccharin is not water-soluble in its acid form.
Sodium saccharins form used as an artificial sweetener is usually its sodium salt.
Sodium saccharin has no food energy and no nutritional value.

Health benefits
-Used as a substitute for sodium saccharine, Sodium saccharin can help aid in weight loss.
-Sodium saccharin can reduce the incidence of dental cavities, compared to sugar.
-Sodium saccharin helps in the management of Type 1 and Type 2 diabetes.

Sodium saccharin is the salt form of saccharin, an artificial sweetener.
Like many other salts, Sodium saccharin dissociates into Sodium saccharins component parts when dissolved in water.
The words “sodium saccharin” and “saccharin” are used interchangeably because saccharin is the component that has the sweet taste.
Both names are easier to use than the true chemical name, which is 1,2-benzisothiazol-3(2H)-one,1,1-dioxide.
This chemical has a molecular weight of 241.19.
Sodium saccharin has 300 times the sweetening power of sugar.
Inert bulking agents are commonly added to commercial products to make them easier to use.

Sodium saccharin was first developed in 1878. Large-scale production began almost immediately.
In the 1970s, conflicting studies in rats raised the possibility that sodium saccharin is carcinogenic so that U.S. Food and Drug Administration required that products made with saccharin include a warning label.
Subsequent research in human and non-human primates showed that saccharin was safe for human consumption.
For example, a January 1998 article published in the “Journal for the National Cancer Institute” showed that primates who were exposed to saccharin on a daily basis from birth showed no adverse effects.
These reports led to a 2001 FDA declaration that saccharin was safe.

In addition to the little packets found in dishes on restaurant table tops, sodium saccharin is customarily used in canned fruit, flavored gelatin, dessert toppings, diet sodas, baked goods, jams, chewing gum, candy, and salad dressings.
Unlike aspartame, sodium saccharin is heat stable so Sodium saccharin can be used in cooking and baking without losing sweetness.

Saccharin is a common table sweetener.
Sodium saccharin can also be found in diet drinks and low-calorie foods, as well as vitamins and medicines.

Preferred IUPAC name

Chemical Properties
Saccharin sodium occurs as a white, odorless or faintly aromatic, efflorescent, crystalline powder.
Sodium saccharin has an intensely sweet taste, with a metallic or bitter aftertaste that at normal levels of use can be detected by approximately 25% of the population.
The aftertaste can be masked by blending saccharin sodium with other sweeteners.
Saccharin sodium can contain variable amounts of water.

Sweetener (non-nutritive).

Production Methods
Saccharin is produced by the oxidation of o-toluene sulfonamide by potassium permanganate in a solution of sodium hydroxide.
Acidification of the solution precipitates saccharin, which is then dissolved in water at 50℃ and neutralized by addition of sodium hydroxide.
Rapid cooling of the solution initiates crystallization of saccharin sodium from the liquors.

General Description
Odorless white crystals or crystalline powder.
Aqueous solution is neutral or alkaline to litmus, but not alkaline to phenolphthalein.
Effloresces in dry air.
Intensely sweet taste.

Saccharin, also known as saccharin sodium or benzosulfimide, is 300–500 times sweeter than sucrose (sugar) in dilute aqueous solution.
Sodium saccharin is used as a noncaloric sweetening agent (sugar substitute); saccharin sodium and saccharin calcium have the same use.

Saccharin Sodium Salt is an inhibitor of phosphotransferase and phosphohydrolase activities of glucose-6-phosphatase.
Saccharin Sodium Salt is a ′First generation′ synthetic sugar alternative that has been studied for Sodium saccharins carcinogenic potential.

Air & Water Reactions
Water soluble.

Sodium saccharin E954 can be used in toothpaste, mouthwash and used as a non-nutritive sweetener and stabilizer in a variety of food and drinks.
Bakeries use sodium saccharin to sweeten baked goods, breads, cookies and muffins.
Artificially sweetened diet drinks and sodas use sodium saccharin since it dissolves readily in water.
Other products that contain sodium saccharin include marzipan, plain, sweetened and fruit-flavored yogurt, jams/jellies and ice cream.

Sodium saccharin E954 is an intermediate chemical ingredient in the production of pesticides and herbicides.
Sodium saccharin is a catalytic agent in the manufacture of anaerobic adhesive–an adhesive that stiffens without the presence of oxygen.
Anaerobic adhesives are called locking compounds or sealants and are used to seal and secure close-fitting parts.

According to “Saccharin from China”, sodium saccharin is useful in the electroplating industry as an additive in metalworking fluids and adhesives.
The electroplating of nickel, for instance, uses saccharin as an electrolyte (a substance, which when dissolved in a solution, makes it electrically conductive).
Electroplating is the process in which an electric current is applied through a solution to coat the surface of a metal with another layer of metal.
The nickel electroplating industry uses sodium saccharine bring about a brighter finish.
Gold and palladium electroplating baths also use sodium saccharin.

D) Pharmaceutical Industry
The pharmaceutical industry uses sodium saccharin as a coating on drugs.
Chewable multivitamin and calcium tablets often contain sodium saccharin to improve their taste.
Sodium saccharin is also employed in the manufacture of toothpastes, personal health care products and cosmetics.
Sodium saccharine, or sodium ortho-sulphobenzimide with molecular formula C7H4NNaO3S, is the salt form of saccharine, an artificial sweetener.

Sodium saccharin is available in anhydrous and di-hydrated form.
Sodium saccharin is an odorless, white powder.
Sodium saccharin is 300 to 500 times sweeter than sugar (sucrose).
Major application of Sodium saccharine is the food industry as an additive in different products.
Sodium saccharin is used as a low calorie sweetener and stabilizer in a variety of food and drinks.

In bakeries Sodium saccharin is used to sweeten baked goods, breads, cookies and muffins.
Due to Sodium saccharins rapidly dissolving nature in water, Sodium saccharin is used as an artificial sweetener in carbonated beverages and sodas.
Basically saccharine is a chemical additive and non-nutritive sweetener used as substitute to Sugar in beverages and foods, personal care products such as toothpaste, tabletop sweeteners, and animal feed.
Sodium saccharin also has an application in metalworking fluid.

There are four primary chemical compositions of saccharine:
1) Sodium saccharine 2) Calcium Saccharine 3) Acid Saccharine 4) Research grade Saccharine.

Saccharine was first discovered by the chemists Ira Remsen and Constantine Fahlberg in 1878 at Johns Hopkins University.
Although saccharine was produced shortly after Sodium saccharins discovery, Sodium saccharin was mainly used for diabetics and saccharine does not cause blood sugar levels to spike in the same level compared to sugar.
Saccharine was massively popular during the First World War as a substitute to compensate for sugar shortages due to rationing.
The use of saccharine as tabletop sweetener was common in America and Europe since 1917.
Sodium saccharin was introduced to the other countries after 1923.
The graph of consumption of saccharine goes upward between the Wars, with an increase in the number of products that uses saccharine.
The shortage of sugar during the Second World War caused an increase in use of saccharine.

Reactivity Profile
Saccharin sodium may react with oxidizing agents.
Very weak base in aqueous solution.

Pharmaceutical Applications
Saccharin sodium is an intense sweetening agent used in beverages, food products, table-top sweeteners, and pharmaceutical formulations such as tablets, powders, medicated confectionery, gels, suspensions, liquids, and mouthwashes.
Sodium saccharin is also used in vitamin preparations.
Saccharin sodium is considerably more soluble in water than saccharin, and is more frequently used in pharmaceutical formulations.
Sodium saccharins sweetening power is approximately 300–600 times that of sucrose.
Saccharin sodium enhances flavor systems and may be used to mask some unpleasant taste characteristics.
Injection of saccharin sodium has been used to measure the armto- tongue circulation time.

Other names
ortho-benzoic sulfimide,
ortho sulphobenzamide

Substituting saccharin, or another sugar substitute, for table sugar, or sucrose, can help aid in weight loss and long-term weight control, reduce the incidence of dental cavities and be an important factor in the management of Type 1 and Type 2 diabetes.
Saccharin is typically used to sweeten beverages rather than in baked goods or other foods.
Sodium saccharin is several hundred times sweeter than table sugar and contains no calories.

Saccharin has three forms:
-acid saccharin
-sodium saccharin
-calcium saccharin
Sodium saccharin is most popular in artificial sweeteners, although some people find it has a bitter, metallic aftertaste.

However, humans cannotTrusted Source metabolize saccharin, meaning Sodium saccharin does not add to a person’s energy and contains no calories or carbohydrates.
For these reasons, people with diabetes or who want to lose weight may choose saccharin as an alternative to sugar.
Because Sodium saccharin is 300–500 times sweeter than regular sugar, they need only a tiny amount to sweeten foods.

Saccharin sodium is a type of artificial or nonnutritive sweetener.
Sodium saccharin is 200 to 700 times sweeter than sucrose but has a bitter aftertaste.
Saccharin and its salts do not occur naturally.
Saccharin sodium is used in the production of various foods and pharmaceutical products including soft drinks, candy, biscuits, jams, chewing gum, tinned fruit, medicine and toothpaste.

Chemical Properties
Saccharin is a crystalline solid with a sweet taste (500 times sweeter than sugar).
Sodium saccharin is commercially available in three forms : acid saccharin , sodium saccharin , and calcium saccharin .
These forms have been variously determined to be 200-800 times sweeter than sucrose , depending on the saccharin concentration.
Saccharine sodium salt has no odor, but has an intensly sweet taste.
Aqueous solution is neutral or alkaline to litmus, but not alkaline to phenolphthalein.
Effloresces in dry air.

Sodium saccharin is widely used in food as a sweetener.
There is evidence that sweet taste receptors of animals (pigs and bovines) also respond to saccharin.
Sodium saccharin is intended to be used in feed, premixtures and water for drinking for piglets (suckling and weaned piglets), pigs for fattening and calves for rearing up to 4 months and for calves for fattening up to 6 months, with levels up to 150 mg/kg of complete feedingstuffs and water for drinking.

Saccharin is the oldest artificial sweetener, and was discovered in 1879.
The compound is prepared through reacting methyl anthranilate with nitrous acid sulfur dioxide, chlorine, and ammonia.
Sodium saccharin is about 300 times sweeter than sucrose and is considered to be one of the most important and widely used sweeteners worldwide.
Saccharin is a water-soluble acid with a pKa of 1.8.
Sodium saccharins absorption is increased in animal species with lower stomach pH, such as rabbits and humans, relative to other mammals with higher stomach pHs such as rats.
Other forms of saccharin that are consumed include: calcium saccharin, potassium saccharin, and acid saccharin.
Sodium saccharin is used most often due to its greater palatability.
Saccharin, in addition to being used as a table-top sweetener, is commonly used in soft drinks, baked foods, jams, canned fruit, candy, dessert toppings, and chewing gum.
Since saccharin’s sweetening power is not reduced when heated, Sodium saccharin is an excellent candidate as an additive in low-calorie and sugar-free products.

Sodium saccharin, also referred to simple as saccharin, is most commonly known as a widely used artificial sweetener.
The compound is thought to be from 300 to 500 times as sweet as conventional sugar, or sucrose.
Sodium saccharin can be found in diet soft drinks, syrups, baked goods, ice cream, and other sweet foods and drinks.

Pure saccharin is not water soluble enough to be useful in food items, but Sodium saccharins sodium salt contains the properties necessary to make Sodium saccharin useful in the production of artificial sweeteners.
Artificial sweeteners are used by people who want to limit their consumption of sugar and calories but still consume sweet tasting food and drinks.
While Sodium saccharin is certainly most famously used in food products, sodium saccharin is also used in the chemical and agricultural industries as an aid in the production of herbicides and pesticides.
Sodium saccharin is also used as part of a solution used to coat metals, such as gold and nickel.

Chemical Synthesis
Saccharin is chemically synthesised.
The manufacturing process described by the applicant uses either phthalic anhydride or methyl anthranilate as starting material.
Methyl anthranilate is diazotized to form 2-carbomethoxybenzene-diazonium chloride.
Sulfonation followed by oxidation yields 2-carbomethoxybenzenesulfonyl chloride.
Amidation of the sulfonylchloride followed by acidification will form insoluble acid saccharin.
Subsequent addition of sodium hydroxide produces the soluble saccharin sodium.

Acceptable Daily Intake
The U.S. Food and Drug Administration has established an acceptable daily intake, ADI, of saccharin of 5 milligrams per kilogram of body mass.
This is equivalent to approximately nine packets of sweetener.

What is saccharin used for?
Saccharin’s primary use is as a calorie-free sweetener.
Manufacturers may combine it with other sweeteners, such as aspartame, to combat its bitter taste.

The Food and Drug Administration (FDA) authorizes saccharin for use as a sweetening agent in items such as: beverages, fruit juice drinks, drink bases, or mixes as a sugar substitute for cooking or table use in processed foods

They also authorize saccharin for industrial purposes, including:
-enhancing flavor in chewable vitamin and mineral tablets
-retaining the taste and physical properties of chewing gum
-improving the flavor of ingredients in bakery products

Food and drink sources
Although Sodium saccharin no longer has associations with cancer, the use of saccharin is not as widespread today.
The discovery of new sweeteners with no bitter aftertaste may have contributed to saccharin’s decline in popularity.

Food and drink
Saccharin still appears in the ingredients of many foods and drinks, including:
-bakery products
-chewing gum
-salad dressings
If manufacturers use saccharin in beverages, the FDA limits the acceptable amount to less than 12 milligrams (mg) per fluid ounce.
In processed foods, saccharin cannot exceed 30 mg per serving size.

People can buy saccharin as a liquid or granule table sweetener with the following brand names:
-Sweet and Low
-Sweet Twin
-Sugar Twin
-Sweet’N Low
-Necta Sweet
-Other uses
Besides its use in foods and soft drinks, companies also use saccharin to produce non-food items such as cosmetics, chewing tobacco and snuff, pharmaceuticals, and cattle feed.

What about other sweeteners?
The FDA considers saccharin a high-intensity sweetener as Sodium saccharin is many times sweeter than sugar.
Other FDA approved sweetenersTrusted Source include:

Aspartame: Unlike saccharin, aspartame contains calories and may be considered a nutritive sweetener.
However, because Sodium saccharin is 200 times sweeter than sugar, people need only use a small amount.
Sodium saccharin is not heat-stable, so manufacturers do not use Sodium saccharin in baked goods.
Sodium saccharin has uses as a table sweetener and in cereals, puddings, dairy products, and beverages.
Companies may combine it with saccharin to offset saccharin’s bitter aftertaste.

Acesulfame potassium: Sodium saccharin non-nutritive sweetener is often in frozen desserts, drinks, and baked goods.
Companies sell acesulfame potassium under the brand names Sunett and Sweet One.
Sodium saccharin is around 200 times sweeter than sugar, while manufacturers often combine Sodium saccharin with other sweeteners.

Sucralose: Sodium saccharin is a non-nutritive sweetener under the brand name Splenda.
Sodium saccharin is about 600 times sweeter than sugar, and because Sodium saccharin stays heat-stable, Sodium saccharin can substitute sugar in baked goods.

Neotame: Sodium saccharin is a non-nutritive sweetener, up to 13,000 times sweeter than sugar.
Sodium saccharin is heat-stable even at high temperatures.

CAS Number: 81-07-2
CHEBI: 32111
ChEMBL: ChEMBL310671
ChemSpider: 4959
ECHA InfoCard: 100.001.202
E number: E954 (glazing agents, …)
KEGG: D01085
PubChem CID: 5143
CompTox Dashboard (EPA): DTXSID5021251

Sodium saccharin is the oldest high-intensity sweetener.
Sodium saccharin is commercially available in three forms: acid saccharin, sodium saccharin, and calcium saccharin.
Sodium saccharin is the most commonly used form because of its high solubility and stability.
Saccharin and its salts in their solid form show good stability under conditions present in soft drinks.
However, at low pH they can slowly hydrolyze to 2-sulfobenzoic acid and 2-sulfamoylbenzoic acid.

Saccharin continues to be used in food and drink formulations in at least 90 countries despite controversy over Sodium saccharins safety.
In the EU, saccharin is also known by the additive code E954.
Many studies have shown that there is no significant risk of cancer in humans associated with consumption of large quantities of saccharin.
However, in the USA, an accompanying warning label was required until 2000.
In 2000, after more than 20 years of scientific studies and further research, legislation was passed giving saccharin a clean bill of health and the warning label was allowed to be removed.

Each sugar substitute has a distinct taste.
Your choice will depend mainly on your taste preference.
Sugar substitutes may also be combined to produce a taste that is more palatable.
Other sugar substitutes approved for use in the U.S. include aspartame, acesulfame K, sucralose, highly refined extract of the stevia leaf, and rebiana.
You may also choose to use sugar alcohols or other sweeteners such as honey or agave nectar, as they contain fewer calories than sucrose.

Sodium saccharin
Sodium saccharine
Sodium 3-oxo-3H-benzo[d]isothiazol-2-ide 1,1-dioxide
Saccharin, sodium
Sodium saccharinate
Saccharin sodium anhydrous

Saccharin is a high intensity, artificial sweetener that has been used for over one hundred years as a sugar substitute.
Saccharin tastes over 500 times sweeter than sugar which means that Sodium saccharin can be used in small amounts to reduce sugar consumption.

Saccharin has no calories and a Glycemic Index (GI) of zero.
Saccharin is not absorbed or broken down by the body and has no effect on blood sugar levels.
Sodium saccharin is therefore considered as an important sugar substitute to help combat diabetes and obesity.
Saccharin is also heat stable. Under conditions of increasing heat, saccharin remains stable at temperatures up to at least 250°C.
Therefore, saccharin is commonly used in candies, cookies, some formulations of soft drinks as well as in mouth washes, toothpastes and as part of the tablet coating in medicines.
We also produce the saccharin that is used to make table top sweeteners.

Chemical formula: C7H5NO3S
Molar mass: 183.18 g·mol−1
Appearance: White crystalline solid
Density: 0.828 g/cm3
Melting point: 228.8 to 229.7 °C (443.8 to 445.5 °F; 501.9 to 502.8 K)
Solubility in water: 1 g per 290 mL
Acidity (pKa): 1.6

Between saccharin, aspartame, sucralose, stevia and the long-outlawed cyclamates, Sodium saccharin’s easy to be confused by all the artificial sweeteners.
Judging which products are best for baking and which are best for use at the table is baffling enough without weighing the relative safety concerns.
Sodium saccharin has 100-plus years of commercial use in the U.S. Scientists have exhaustively studied its relative safety over the decades.

Saccharin derives its name from the word “saccharine”, meaning “sugary”.
The word saccharine is used figuratively, often in a derogative sense, to describe something “unpleasantly over-polite” or “overly sweet”.
Both words are derived from the Greek word σάκχαρον (sakkharon) meaning “gravel”.
Relatedly, saccharose is an obsolete name for sucrose (table sugar).

Saccharin soluble
Sodium saccharide
Soluble saccharin
Saccharine soluble
Saccharin sodium salt
Saccharin, sodium salt
Sodium o-benzosulfimide
o-Benzoic Sulfimide Sodium Salt
o-Sulfonbenzoic acid imide sodium salt
Artificial sweetening substanz gendorf 450
1,2-Benzisothiazol-3(2H)-one, 1,1-dioxide, sodium salt

Saccharin is heat-stable.
Sodium saccharin does not react chemically with other food ingredients; as such, Sodium saccharin stores well.
Blends of saccharin with other sweeteners are often used to compensate for each sweetener’s weaknesses and faults.
A 10:1 cyclamate–saccharin blend is common in countries where both these sweeteners are legal; in this blend, each sweetener masks the other’s offtaste.
Saccharin is often used with aspartame in diet carbonated soft drinks, so some sweetness remains should the fountain syrup be stored beyond aspartame’s relatively short shelf life.

In Sodium saccharins acid form, saccharin is not water-soluble.
The form used as an artificial sweetener is usually Sodium saccharins sodium salt.
The calcium salt is also sometimes used, especially by people restricting their dietary sodium intake.
Both salts are highly water-soluble: 0.67 g/ml in water at room temperature.

Sodium 1,2 benzisothiazolin-3-one 1,1-dioxide
Soluble gluside
Saccharoidum natricum
Sodium benzosulphimide
sodium 3-oxo-3H-1,2-benzisothiazol-2-ide 1,1-dioxide
Saccharine sodium salt
o-Sulfobenzimide sodium salt
Sodium o-benzosulphimide
1,2-Benzisothiazol-3(2H)-one, 1,1-dioxide, sodium salt (1:1)
Sodium 2-benzosulphimide

2-Sulfobenzoic acid imide sodium salt, o-Sulfobenzimide sodium salt, Saccharin soluble, Saccharin sodium salt hydrate, 2,3-Dihydro-3-oxobenzisosulfonazole sodium salt

Saccharin is one of the oldest artificial sweeteners on the market.
In fact, Sodium saccharin has been used to sweeten foods and drinks for over 100 years.
However, Sodium saccharin wasn’t until the ’60s and ’70s that Sodium saccharin became popular as a sugar replacement.
Some say that replacing sugar with saccharin benefits weight loss, diabetes, and dental health.
Others are skeptical about the safety of all artificial sweeteners, including this one.
This article takes a detailed look at saccharin to determine whether Sodium saccharin’s good or bad for your health.

Alkalinity: Pass Test (FCC)
Color: White
Quantity: 500g
Identification: Pass Test (FCC/USP)
Acidity: Pass Test (USP)
Water: 15.0% max. (FCC/USP)
Packaging: Poly Bottle
Appearance: Pass Test (USP)
Residual Solvents: Meets Requirements (USP)
Formula Weight: 205.17
Physical Form: Solid
Percent Purity: 98.0 to 101.0% (USP)
Grade: FCC/USP
Chemical Name or Material: Saccharin Sodium

Sodium saccharin’s made in a laboratory by oxidizing the chemicals o-toluene sulfonamide or phthalic anhydride.
Sodium saccharin looks like white, crystalline powder.
Saccharin is commonly used as a sugar substitute because Sodium saccharin doesn’t contain calories or carbs.
Humans can’t break down saccharin, so Sodium saccharin leaves your body unchanged.
Sodium saccharin’s around 300–400 times sweeter than regular sugar, so you only need a small amount to get a sweet taste.
However, Sodium saccharin can have an unpleasant, bitter aftertaste.

This is why saccharin is often mixed with other low or zero-calorie sweeteners.
For example, saccharin is sometimes combined with aspartame, another low-calorie sweetener commonly found in carbonated diet drinks.
Food manufacturers often use saccharin because Sodium saccharin’s fairly stable and has a long shelf life.
Sodium saccharin’s safe to consume even after years of storage.
In addition to carbonated diet drinks, saccharin is used to sweeten low-calorie candies, jams, jellies, and cookies.
Sodium saccharin’s also used in many medicines.
Saccharin can be used similarly to table sugar to sprinkle onto food, such as cereal or fruit, or used as a sugar substitute in coffee or when baking.

Saccharin is a zero-calorie artificial sweetener.
Sodium saccharin’s 300–400 times sweeter than sugar and commonly used to replace it.

1,2-Benzothiazol-3(2H)-one 1,1-dioxide sodium salt
Saccharin sodium, anhydrous
Sodium saccharin, anhydrous
1,2-Benzisothiazol-3(2H)-one 1,1-dioxide, Saccharin, sodium salt; Saccharinnatrium; Soluble gluside; Sweeta; Willosetten;
Benzoic acid sulfimide, sodium
FEMA No. 2997
Sulphobenzoic imide, sodium salt
o-Sulfobenzimide sodium salt dihydrate
NSC 4867
EINECS 204-886-1

Saccharin was produced first in 1879, by Constantin Fahlberg, a chemist working on coal tar derivatives in Ira Remsen’s laboratory at Johns Hopkins University.
Fahlberg noticed a sweet taste on his hand one evening, and connected this with the compound benzoic sulfimide on which he had been working that day.
Fahlberg and Remsen published articles on benzoic sulfimide in 1879 and 1880.
In 1884, then working on his own in New York City, Fahlberg applied for patents in several countries, describing methods of producing this substance that he named saccharin.
Two years later, he began production of the substance in a factory in a suburb of Magdeburg in Germany. Fahlberg would soon grow wealthy, while Remsen merely grew irritated, believing he deserved credit for substances produced in his laboratory.
On the matter, Remsen commented, “Fahlberg is a scoundrel.

Sodium saccharin nauseates me to hear my name mentioned in the same breath with him.”
Although saccharin was commercialized not long after Sodium saccharins discovery, until sugar shortages during World War I, Sodium saccharins use had not become widespread.
Sodium saccharins popularity further increased during the 1960s and 1970s among dieters, since saccharin is a calorie-free sweetener.
In the United States, saccharin is often found in restaurants in pink packets; the most popular brand is “Sweet’n Low”.
Because of the difficulty of importing sugar from the West Indies, the British Saccharin Company was founded in 1917 to produce saccharin at Sodium saccharins Paragon Works near Accrington, Lancashire.
Production was licensed and controlled by the Board of Trade in London.
Production continued on the site until 1926.

Saccharin, sodium salt (C7H5NO3S.xNa)
1,2-Benzisothiazol-3(2H)-one 1,1-dioxide, sodium salt
Sodium 1,2 benzisothiazolin-3-one-1,1-dioxide
Sodium 1,2-benzisothiazolin-3-one 1,1-dioxide
Sodium 1,2-benzisothiazol-3(2H)-one, 1,1-dioxide
1,2-Benzisothiazolin-3-one, 1,1-dioxide, sodium salt
Saccharin – sodium salt

Saccharin is about 300–500 times as sweet as sucrose, depending upon Sodium saccharins concentration and the type of food medium in which Sodium saccharin is used.
Compared with sucrose, Sodium saccharin has a slow onset of sweetness that increases to a maximum and then persists.
The major drawback of saccharin is Sodium saccharins bitter metallic aftertaste, which is particularly evident at higher concentrations.
Because of this, efforts have been made to mask the aftertaste by adding substances such as cream of tartar, lemon flavor, pectin, ribonucleotides, glycine, gentian root, and artificial sweeteners such as aspartame or cyclamate.
Combinations of saccharin with aspartame or cyclamate have proved to be very successful for many applications.

In these cases, Sodium saccharin has been found that saccharin exerts a substantial synergistic effect on the sweetness of either aspartame or cyclamate.
For example, a mixture of 20 mg of aspartame and 4 mg of saccharin is equal in sweetness to either 45 mg of aspartame or 35 mg of saccharin if used alone in a cup of coffee.
Not only does saccharin exhibit a synergistic effect with aspartame, but Sodium saccharin apparently improves the stability of the latter in acidic soft drinks, enabling extended storage of such products.
Saccharin/cyclamate mixtures were widely accepted in the USA until the ban on cyclamate in 1969.
At present, saccharin/aspartame concentrations are commonly used in the USA in diet soft drinks.
In some European countries, saccharin/cyclamate combinations are still permitted.

Hermesetas original (TN)
EC 204-886-1

How much can you eat?
The FDA has set the acceptable daily intake (ADI) of saccharin at 2.3 mg per pound (5 mg per kg) of body weight.
This means if you weigh 154 pounds (70 kgs), you can consume 350 mg per day.
To further put this into perspective, you could consume 3.7, 12-ounce cans of diet soda daily — nearly 10 servings of saccharin.
No studies have measured the total intake of saccharin in the U.S. population, but studies in European countries have found that Sodium saccharin’s well within limits.

Saccharin is around 300 times sweeter than sugar.
People or food manufacturers may use Sodium saccharin as a sweetener in food products and drinks, and some pharmaceutical companies also add Sodium saccharin to some medications.
Following a controversial history, most health authorities agree that saccharin is safe for human consumption.
However, after the substance’s previous classification as possibly carcinogenic, many manufacturers switched to using other sweeteners, leading to a decline in popularity.
Emerging evidence may point to saccharin’s involvement in the development of metabolic disorders, but further research is necessary to confirm this effect.

According to the FDA, adults and children can consume up to 2.3 mg of saccharin per pound (5 mg per kg) of body weight without risk.

1,1-Dioxide-1,2-benzisothiazol-3(2H)-one, sodium salt
1,2-Benzisothiazolin-3-one, 1,1-dioxide, sodium deriv.

Boiling Point: 438.9ºC at 760 mmHg
Melting Point: >300°C
Molecular Formula: C7H4NNaO3S
Molecular Weight: 205.166
Flash Point: 219.3ºC
Exact Mass: 204.980957
PSA: 77.94000

LogP: 1.08240
Vapour Pressure: 1.77E-08mmHg at 25°C
Storage condition: 0-6°C
Stability: Stable.
Incompatible with strong oxidizing agents.
Water Solubility: >=10 g/100 mL at 20 ºC

Benzoylsulfonic imide; benzoic sulfimide


Carbon, hydrogen, nitrogen, oxygen, sulfur



183.18 g/mol

228°C (442°F)

Not applicable; decomposes

Slightly soluble in water; soluble in acetone and ethyl alcohol

Sodium Saccharin or Soluble Saccharin:
Sodium saccharin is the salt form of saccharin, an artificial sweetener.
Saccharin sodium is a type of artificial sweetener that is sweeter than sucrose but has a bitter aftertaste.
Saccharin sodium is often used to sweeten soft drinks, candy, biscuits, medicine and toothpaste.
Saccharin Sodium BP EP Ph Eur USP NF is also offered.
As per the monograph of Saccharin Sodium BP EP Ph Eur its content analyses between 99 to 101% assay and meets the requirement of trace impurities specified in the monograph.
General Specifications of Sodium Saccharin or Soluble Saccharin:

Description: White crystalline powder or colorless crystals; efflorescent in dry air.
CAS NO: [82385-42-0]
Chemical Name: Sodium salt of1,2-benzisothiazolin-3-one 1,1-dioxide.
Molecular Formula: C7H4NNaO3S
Molecular Weight: 205.19
Solubility: Freely soluble in water; sparingly soluble in ethanol(95%); practically insoluble in ether.
Identification: The infra red spectrum of the substance being examined should be concordant with the reference spectrum.
Melting range: 226 -230C
Heavy metals: Not more than 20 ppm.
Assay: Not less than 98.0% and not more than 101.0%on Anhydrous basis.

Sodium Saccharin FCC Food Grade
1,2-Benzisothiazole-3(2H)-one 1,1-Dioxide Sodium Salt;
Sodium o-Benzosulfimide; Soluble Saccharin
C7H4NNaO3S·2H2O — Formula wt 241.19

Sodium Saccharin occurs as white crystals or as a white, crystalline powder.
In powdered form, it effloresces to the extent that it usually contains only about one-third the amount of water indicated in its molecular formula.
One gram is soluble in 1.5 mL of water and in about 50 mL of alcohol.
Function: Nonnutritive sweetener.

A. Melting point: 226C to 230C.
To 5 ml of solution S (see Tests) add 3 ml of dilute hydrochloric acid.
A white precipitate is formed.
Filter and wash with water.
Dry the precipitate at 100-105 °C.
B. Infrared absorption spectrophotometry.
C. Mix about 10 mg with about 10 mg of resorcinol, add 0.25 ml of sulphuric acid and carefully heat the mixture over a naked flame until a dark green colour is produced.
Allow to cool, add 10 ml of water and dilute sodium hydroxide solution until an alkaline reaction is produced.
An intense green fluorescence develops.
D. To 0.2 g add 1.5 ml of dilute sodium hydroxide solution, evaporate to dryness and heat the residue carefully until Sodium saccharin melts, avoiding carbonisation.
Allow to cool, dissolve the mass in about 5 ml of water, add dilute hydrochloric acid until a weak acid reaction is produced and filter, if necessary.
To the filtrate add 0.2 ml of ferric chloride solution.
A violet colour develops.
E. Solution S gives reaction (a) of sodium.

Solution S: Dissolve 5.0 g in carbon dioxide-free water and dilute to 50.0 ml with the same solvent.
Appearance of solution: The solution is clear and colourless.
Dissolve 5.0 g in 25 ml of carbon dioxide-free water.
Acidity or alkalinity: To 10 ml of solution S add about 0.05 ml of a 10 g/l solution of phenolphthalein in ethanol (96 per cent).
The solution is not pink.
Add 0.1 ml of sodium hydroxide 0.1 M.
The solution becomes pink.
o- and p-Toluenesulphonamide: Gas chromatography to pass the test.
Readily carbonisable substances: Dissolve 0.20 g in 5 ml of sulphuric acid and keep at 48-50C for 10 min.
When viewed against a white background, the solution is not more intensely coloured than a solution prepared by mixing 0.1 ml of red primary solution, 0.1 ml of blue primary solution and 0.4 ml of yellow primary solution with 4.4 ml of water.

Meltion Point of Insolated Saccharin ℃: 226-230
Appearance: White crystals
Content %: 99.0-101.0
Loss on Drying %: ≤15
Ammonium Salts ppm: ≤25
Arsenic ppm: ≤3
Benzoate and Salicylate: No precipitate or violet color appears
Heavy Metals ppm: ≤10
Free Acid or Alkali: Complies with  BP/USP/DAB

Readily Carbonizable Substances: Not more intensely colored Than reference
P-toluene Sulfonamide: ≤10ppm
O-toluene Sulfonamide: ≤10ppm
Selenium ppm: ≤30
Related Substance: Complies with DAB
Clarity and Color Solution: Color  less clear
Organic Volatiles: Complies with BP
PH Value: Complies with BP/USP
Benzoic Acid-Sulfonamide: ≤25ppm

Saccharin or saccharine, the oldest but controversial artificial sweetener, which has been used as a low-calorie sweetener and sugar substitute in food and beverage for more than 100 years with the European food additive number E954.
With the advantage of lower price and heat stability (250°C, thus suitable for cooking and baking), Sodium saccharin was widely used in food and beverage.
However, Sodium saccharins food uses are not as popular as Sodium saccharin used to be, but Sodium saccharins market in toothpaste is big.

Saccharin sodium 1000 microg/mL in Acetonitrile:Water
3-Oxo-3H-1,2-benzothiazol-2-ide 1,1-dioxide (Na+, H2O)
sodium 1,1,3-trioxo-2,3-dihydro-1??,2-benzothiazol-2-ide

Saccharin may have slight weight loss benefits
Replacing sugar with a low-calorie sweetener may benefit weight loss and protect against obesity.
That’s because it allows you to consume the foods and drinks you enjoy with fewer calories.
Depending on the recipe, saccharin can replace 50–100% of the sugar in certain food products without significantly compromising the taste or texture.

1,2-benzisothiazol-3(2H)-one 1,1-dioxide sodium salt
1,2-benzisothiazolin-3-one 1,1-dioxide sodium salt
rightsweet sodium saccharin
saccharin sodium 450x
saccharin sodium FCC dihydrate
saccharin sodium USP dihydrate (granular)
saccharin soluble
saccharine sodium
saccharine sodium salt
sodium 1,1-dioxo-1,2-benzothiazol-3-olate
sodium 2-benzosulphimide
sodium o-benzosulfimide
sodium ortho-benzosulfimide
sodium saccharin EP, BP, FCC
sulphobenzoic imide sodium salt

Nevertheless, some studies suggest that consuming artificial sweeteners like saccharin can increase hunger, food intake, and weight gain.
One observational study including 78,694 women found that those using artificial sweeteners gained about 2 pounds (0.9 kgs) more than non-users.
However, a high-quality study that analyzed all the evidence about artificial sweeteners and how they affect food intake and body weight determined that replacing sugar with zero- or low-calorie sweeteners does not cause weight gain.
On the contrary, Sodium saccharin leads to reduced calorie intake (94 fewer calories per meal, on average) and reduced weight (about 3 pounds or 1.4 kgs, on average).

Studies show that replacing sugar with low-calorie sweeteners can lead to small reductions in calorie intake and body weight.

Saccharin can be divided into two types: water insoluble and soluble saccharin.
The commercial saccharin on the market are mainly its soluble salts, commonly as sodium saccharin, also with a little calcium saccharin and potassium saccharin.

Sodium saccharin is used less in food, also known as insoluble saccharin or the acid form of saccharin, chemical name o-benzoyl sulfonimide, CAS number 81-07-2, with molecular formula C7H5O3NS, molecular weight 183.18 and melting point 226 to 230 °C.

Sodium saccharin
Available in anhydrous and dihydrated forms, exist in granular, powder, and liquid appearance.
Sodium saccharins granular is often used in situations where Sodium saccharin needs to be dissolved, and powder is usually used in dry mixes and pharmaceuticals.

Other names: Sodium saccharine, Benzoic sulfimide, sodium ortho-sulphobenzimide, Saccharin sodium
CAS number: 128-44-9
Chemical formula: C7H4NNaO3S·2H2O (dihydrate with 15% moisture) C7H4NNaO3S·2H2O (anhydrous with 6% moisture)
Molecular weight: 241.19 (dihydrate), 223.19 (anhydrous)

Freely soluble in water, sparingly soluble in ethanol.
Sodium saccharin dissociates saccharin anions and sodium ions in water.

Sodium saccharins sweetness is about 300 times higher than that of sucrose (table sugar).
However, Sodium saccharin has an unpleasant slightly bitter and metallic aftertaste in the mouth when its concentration exceeds 0.03%.
Glycine can be used to mask the bitter aftertaste of saccharin in beverages and beverage bases.

Synergistic with other sweeteners to reduce the slight bitter metallic aftertaste.
For example, Sodium saccharin is commonly blended with aspartame and cyclamate.

Sodium saccharin
Saccharin soluble
Sodium saccharide
Sodium saccharine
Soluble saccharin
Saccharin, sodium
Saccharine soluble
Sodium saccharinate

Sodium saccharins effects on blood sugar levels are unclear
Saccharin is often recommended as a sugar substitute for people with diabetes.
This is because Sodium saccharin’s not metabolized by your body and does not affect blood sugar levels like refined sugar does.
Few studies have analyzed the effects of saccharin alone on blood sugar levels, but several studies have looked at the effects of other artificial sweeteners.

One study including 128 people with type 2 diabetes found that consuming the artificial sweetener sucralose (Splenda) did not affect blood sugar levels.
The same result was observed in studies using other artificial sweeteners, such as aspartame.
What’s more, some short-term studies suggest that replacing sugar with artificial sweeteners may help blood sugar control.
However, the effect is usually quite small.
Nevertheless, the majority of evidence suggests that artificial sweeteners do not significantly affect blood sugar levels in healthy people or those with diabetes.

Saccharin is unlikely to affect long-term blood sugar control in healthy people or those with diabetes.

Sodium saccharin
Chem. Abstr. Serv. Reg. No.: 128-44-9
Deleted CAS Reg. No.: 38279-26-4
Chem. Abstr. Name: 1,2-Benzisothiazol-3(2H)-one, 1,1-dioxide, sodium salt
IUPAC Systematic Name: 1,2-Benzisothiazolin-3-one, 1,1-dioxide, sodium salt
Synonyms: ortho-Benzoylsulfimide sodium salt; saccharin sodium; saccharin sodium
salt; saccharin soluble; sodium ortho-benzosulfimide; sodium saccharide; sodium
saccharinate; sodium saccharine; soluble saccharin

What’re the Uses of Saccharin?
Saccharin has been used to reduce calorie and replace sugar in our food and drink for more than 100 years due to the advantages of low cost, synergy with other sweeteners, and stable property.
Sodium saccharin is also used in toothpaste but not allowed in baby food.

Sodium saccharin in Food
Sodium saccharin is commonly used for the following low-calorie and sugar-free products:
-Soft drinks
-Table‐top sweetener packets (you may find it in restaurants or airlines)
-Baked goods
-Chewing gum (saccharin can slowly dissolve in the mouth)
-Dry & canned fruit
-Yogurt, desserts, ice-cream, dessert toppings and salad dressings
-Jam, preserves, marmalade
-Vitamin tablets
-Table top sweeteners
Sodium saccharin is available in tablets in the market and the tablets are made of sodium bicarbonate, sodium saccharin, silicon dioxide, povidone, and modified cellulose gum.

Sodium saccharins other applications
Sodium saccharin can also be used in pharmaceuticals, animal feeds, pesticides, and electroplating.

What’re the Benefits of Saccharin?
Generally, saccharin has the following health benefits:
-Zero Glycemic Index: suitable for diabetics
-No calories
-Reduce dental cavities
-Weight control
-Good for diabetics

Sodium saccharin is excreted unchanged mostly through urine, and does not raise blood sugar (zero glycemic index).
So Sodium saccharin is safe and appropriate for diabetics.

No calorie
Sodium saccharin is a non-carbohydrate sweetener and does not contain any calories.

Tooth friendly
Sodium saccharin can be used as a sugar alternative to reduce dental cavities in sugar-free gum & candy for children.

Weight management
Low-calorie sweeteners (e.g. aspartame, saccharin and sucralose) provide sweetness with almost no calories, which is good for weight management.

Is Saccharin Safe to Eat?
Yes, Sodium saccharins safety has been approved by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), Joint FAO/WHO Expert Committee on Food Additives (JECFA), Health Canada, UK Food Standards Agency (FSA), as well as Food Standards Australia New Zealand (FSANZ).

Saccharin, sodium salt
Sodium o-benzosulfimide
Saccharin, soluble
o-Sulfonbenzoic acid imide sodium salt
Artificial sweetening substanz gendorf 450
Sodium 1,1-dioxide
1,1-dioxide sodium salt
1, 1,1-dioxide, sodium salt