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What is saccharin?

Author: Site Editor     Publish Time: 2021-02-04      Origin: Site

Saccharin sodium, chemical formula is c7h5no3sna, is an organic chemical synthetic product. It is a food additive rather than a food. It has no nutritional value to human body except for sweet taste. When eating more, it will affect the normal secretion of gastrointestinal digestive enzymes, reduce the absorption capacity of the small intestine, and reduce appetite. Many countries limit the use of saccharin sodium in food processing. In the production and operation activities, a few enterprises illegally and excessively use saccharin sodium and other food additives in order to unilaterally pursue the sweetness and color of products or extend the shelf life of products, which poses a potential threat to human health.


Saccharin sodium, scientific name o-sulfonylbenzimide sodium salt, chemical formula c6h4so2nnaco, usually contains two molecules of crystal water, colorless crystal, easy to weathering, lose about half of crystal water and become white powder. The sweetness is 200-500 times of sucrose, generally 300 times, and the sweetness threshold is about 0.00048%. It is easily soluble in water and slightly soluble in ethanol. Its thermal stability in aqueous solution is better than saccharin, and it has no change when heated at 100 ℃ for 2 h. The sweetness of water solution decreased slowly after long time storage. The molecular weight of anhydrous substance is 205.17.




In terms of sweetness, the anions decomposed by saccharin sodium have strong sweetness, but no sweetness in the molecular state, and they are averse to bitterness. Saccharin sodium has high solubility and dissociation, so it is sweet. Saccharin sodium will decompose slowly after boiling. If it is used together with other sweeteners in proper proportion, it will be closer to the sweetness of granulated sugar. Saccharin sodium does not cause food dyeing and fermentation.


When its concentration is relatively high, it has a bitter taste. When saccharin sodium is heated under acidic conditions, it will lose its sweet taste and form o-aminosulfonylbenzoic acid with bitter taste. This material is colorless and stable in performance. Because its heat is relatively low, it is not easy to be absorbed by the human body, but it can be discharged from the body with urine. Therefore, saccharin sodium is used by patients with obesity, hyperlipidemia, etc As a substitute for sugar.




In China, saccharin sodium is mainly used to synthesize sweeteners. Due to the safety problems, China has begun to control the production and application of sweeteners, and has shut down some small-scale manufacturers, while limiting the production capacity of large factories. As a synthetic sweetener, saccharin sodium is mainly used in pickles, fruit juices, preserves, and mixed liquor. It is indispensable in people's life. The toothpaste, food and beverage we brush our teeth every day contain saccharin sodium.


In the United States, saccharin sodium is mainly used in food and medicine industries, about 61% of which is used in alcohol free beverages, 20% in food sweeteners, and 19% in other foods and beverages. That is to say, about 60% - 80% of saccharin sodium is used in food and beverages.


Manufacturing in China,


At present, there are four national designated manufacturers of saccharin sodium in China. The quality of saccharin sodium produced by them has reached the national standard and the internationally recognized British Pharmacopoeia Standard.

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