SACCHARIN and ITS Ca SALTS

Saccharin and its Ca salts are added to oral care formulations such as toothpaste and mouth rinses for flavor enhancement.
Saccharin and its Ca salts are used as a sweetener in animal feed supplements to improve palatability.
Saccharin and its Ca salts are studied in food science and nutrition for effects on metabolism and sweetener blends.

Saccharin
CAS Number: 81-07-2
EC Number: 201-321-0
Molecular Formula: C7H5NO3S
Molecular Weight: 183.18 g/mol

Saccharin Ca salts (Calcium Saccharin)
CAS Number: 6485-34-3
EC Number: 229-349-7
Molecular Formula: C14H8CaN2O6S2
Molecular Weight: 404.42 g/mol

SYNONYMS:
Saccharin Synonyms
Saccharin, Benzoic Sulfimide, o-Sulfobenzimide, Benzosulfimide, Saccharine, Insoluble Saccharin, 1,2-Benzisothiazol-3(2H)-one 1,1-dioxide, E954, INS 954, Saccharin, Benzoic Sulfimide, o-Sulfobenzimide, 1,2-Benzisothiazol-3(2H)-one 1,1-dioxide, Benzosulfimide, Saccharine, Insoluble Saccharin, E954, INS 954, 1H-1λ6,2-Benzothiazole-1,1,3(2H)-trione, ortho-benzoic sulfimide, ortho sulphobenzimide, saccharin, 81-07-2, o-Benzoic sulfimide, o-Sulfobenzimide, Saccharine, Saccharimide, Benzosulfimide, Garantose, o-Benzosulfimide, Benzoic sulfimide, Benzosulphimide, Saccharinol, Saccharinose, Saccharin insoluble, Hermesetas, Saccharol, Glucid, Gluside, Saccharin acid, 1,2-Benzisothiazol-3(2H)-one, 1,1-dioxide, Benzoic sulphimide, Benzosulfinide, Kandiset, Sacarina, Sucrette, Zaharina, Sykose, Saxin, o-Benzoyl sulfimide, Sucre edulcor, Benzo-2-sulphimide, o-Benzoic sulphimide, Benzoylsulfonic Imide, o-Benzosulphimide, o-Sulfobenzoic acid imide, Insoluble saccharin, 550 Saccharine, Natreen, Sacharin, o-Benzoyl sulphimide, 2-Sulphobenzoic imide, Benzoic acid sulfimide, Anhydro-o-sulfaminebenzoic acid, 2,3-Dihydro-3-oxobenzisosulfonazole, 1,1-dioxo-1,2-benzothiazol-3-one, 1,2-Dihydro-2-ketobenzisosulfonazole, 3-Benzisothiazolinone 1,1-dioxide, Saccharinum, 2,3-Dihydro-3-oxobenzisosulphonazole, 1,2-Dihydro-2-ketobenzisosulphonazole, 1,2-Benzisothiazolin-3-one 1,1-dioxide, 3-Hydroxybenzisothiazole-S,S-dioxide, 1,2-Benzisothiazolin-3-one, 1,1-dioxide, NSC-5349, FST467XS7D, DTXSID5021251, INS NO.954(I), 1,1-Dioxo-1,2-benzisothiazol-3(2H)-one, INS-954(I), E-954(I), DTXCID401251, CHEBI:32111, Calcium, Saccharin, 2,3-dihydro-1$l^{6},2-benzothiazole-1,1,3-trione, 2,3-dihydro-1$l^(6),2-benzothiazole-1,1,3-trione, RefChem:6208, 201-321-0, 1,2-Benzisothiazol-3(2H)-one 1,1-dioxide, Sweeta, Benzo[d]isothiazol-3(2H)-one 1,1-dioxide, 3-Hydroxybenzisothiazole S,S-dioxide, 2-Sulfobenzoic acid imide, Rcra waste number U202, Saccharin, insoluble, Syncal, o-Benzoic acid sulfimide, Benzo-sulphinide, Cristallose, Soluble saccharin, 1,2-Benzothiazol-3(2H)-one 1,1-dioxide, MFCD00005866, Saccharin, sodium salt, 2,3-Dihydroxy-1,2-benzisothiazol-3-one-1,1-dioxide, 1,1-Dioxide-1,2-benzisothiazolin-3-one, CHEMBL310671, 1,1-Dioxo-1,2-dihydro-benzo[d]isothiazol-3-one, 1,1-Diox-1,2-benzisothiazol-3-one, NCGC00094918-03, 1,1-Dioxo-1,2-dihydro-1lambda6-benzo[d]isothiazol-3-one, E954, Saccharin, soluble, 1,2-Benzisothiazoline-3-one 1,1-dioxide, 1,1-Dioxide-1,2-benzisothiazol-3(2H)-one, Sacharin [Czech], Benzosulfimide, O-, Saccharin [USAN], Sulfobenzimide, O-, 2,3-Dihydro-1,2-benzoisothiazol-3-one-1,1-dioxide, 1,1-Dioxo-1,2-dihydro-1lambda6-benzo[d]-isothiazol-3-one, Sodium 1,2 benzisothiazolin-3-one 1,1-dioxide, CAS-81-07-2, Saccharin [NF], NSC5731, 2-hydrobenzo[d]isothiazole-1,1,3-trione, LSA, HSDB 669, NSC 5349, NSC 5731, EINECS 201-321-0, RCRA waste no. U202, UNII-FST467XS7D, Glycophenol, Neosaccharin, AI3-38107, SR-01000389315, ulfonylurea TP3, Saccharin CRS, Benzo-2-sulfiide, O-Benzoylsulfimide, 2-Sulfobenzoicimide, M07 (saccharin), O-Sulfobenzoic imide, Sweeta (TN), o-sulphobenzoic imide, 2-Sulfobenzoic imide, Oxasulfuron metabolite, Saccharin (Standard), Saccharin M.P. RS, Spectrum_000213, Saccharin, >=98%, Saccharin, >=99%, SACCHARIN [FCC], SACCHARIN [JAN], SACCHARIN [II], SACCHARIN [MI], SACCHARIN [HSDB], SACCHARIN [IARC], Saccharin (JP15/NF), Saccharin (JP17/NF), Spectrum2_001432, Spectrum3_001475, Spectrum4_000449, Spectrum5_001181, SACCHARIN [VANDF], 1,2-benzisothiazol-3(2H)-one-1,1-dioxide, SACCHARINUM [HPUS], SACCHARIN [MART.], WLN: T56 BSWMVJ, EC 201-321-0, SACCHARIN [USP-RS], SACCHARIN [WHO-DD], SCHEMBL3816, Saccharin, puriss., 98%, NCIOpen2_005140, NCIOpen2_005180, Saccharin (IN-00581), BSPBio_003029, KBioGR_000838, KBioSS_000693, DivK1c_000164, SCHEMBL574097, SPECTRUM1501171, SPBio_001564, GTPL5432, orb1310197, SCHEMBL4562664, SCHEMBL5907951, SCHEMBL7361433, SCHEMBL8810914, SACCHARIN [EP MONOGRAPH], SCHEMBL29358404, BDBM29278, HMS500I06, HY-Y0272R, KBio1_000164, KBio2_000693, KBio2_003261, KBio2_005829, KBio3_002529, MSK5104, NSC5349, 2q38, NINDS_000164, HMS1921N03, HMS2092J09, HMS5083B10, Pharmakon1600-01501171, HY-Y0272, LBC47901, PXB46617, STR03759, 3-Benzisothiazolinone 1, 1-dioxide, Tox21_111358, Tox21_201880, Tox21_302950, BBL015343, CCG-39011, EBC-03311, NSC757878, s4819, SBB027246, STK803263, 2, 3-Dihydro-3-oxobenzisosulfonazole, 2,3-Dihydro-3-oxo-Benzisosulfonazole, AKOS000120481, AKOS017272711, Saccharin (only persons who manufacture are subject, no supplier notification), Tox21_111358_1, 1, 2-Dihydro-2-ketobenzisosulfonazole, DB12418, FS27775, NSC-757878, IDI1_000164, 1.2-benzoisothiazole-3-on-1.1-dioxide, Benzisosulfonazole, 2,3-dihydro-3-oxo-, NCGC00094918-01, NCGC00094918-02, NCGC00094918-04, NCGC00094918-05, NCGC00094918-06, NCGC00094918-07, NCGC00094918-09, NCGC00256329-01, NCGC00259429-01, ST073992, 1,2-benzisothiazoline-3-one-1,1-dioxide, 1.2 -benzoisothiazole-3-on 1.1-dioxide, SBI-0051671.P002, 1, 2-Benzisothiazolin-3-one 1,1-dioxide, 1,2-benzisothiazol-3(2H)-one,1,1-dioxide, B0004, CS-0013120, NS00007781, T0889, 1,2-Benzisothiazol-3(2H) one 1,1-dioxide, EN300-18624, D01085, D70140, 1, 2-Benzisothiazol-3(2H)-one, 1,1-dioxide, 3-keto-2H,3H-1,2-benzisothiazole 1,1-dioxide, AB00052233-04, AB00052233_05, 2,3-dihydro-1??,2-benzothiazole-1,1,3-trione, F055150, Q191381, 1,1-Dioxido-3-oxo-2,3-dihydrobenzo[d]isothiazole, 1,2-Benzisothiazol-3(2H)-one 1,1-dioxide, 9CI, 1H-1lambda~6~,2-Benzothiazole-1,1,3(2H)-trione, 2,3-dihydro-1,2-benzisothiazol-3-one-1,1-dioxide, 2,3-dihydro-3-oxo-1,2-benzisothiazol-1,1-dioxide, doi:10.14272/CVHZOJJKTDOEJC-UHFFFAOYSA-N.1, SR-01000389315-2, 03AC8EC2-D02A-464C-A7C3-7CABD643CC1E, 2,3-dihydro-1lambda6,2-benzothiazole-1,1,3-trione, BRD-K46493214-001-03-4, BRD-K46493214-001-06-7, 1, 2-Benzisothiazolin-3-one, 1,1-dioxide, sodium salt, 1, 2-Benzothiazol-3(2H)-one 1,1-dioxide sodium salt, F0001-2092, Z256708526, 1, 2-Benzisothiazol-3(2H)-one, 1,1-dioxide, sodium salt, 1,1-dioxo-1,2-dihydro-1lambda6-benzo[d]isothiazol-3-one, Saccharin, European Pharmacopoeia (EP) Reference Standard, Saccharin, United States Pharmacopeia (USP) Reference Standard, Saccharin, Pharmaceutical Secondary Standard; Certified Reference Material, InChI=1/C7H5NO3S/c9-7-5-3-1-2-4-6(5)12(10,11)8-7/h1-4H,(H,8,9, Mettler-Toledo Calibration substance ME 51143091, Saccharin, traceable to primary standards (LGC), saccharine saccharimide benzosulfimide o-sulfobenzoic acid imide benzoic sulphimide o-benzosulfimide benzoic acid sulfimide benzoic sulfimide benzosulphimide o-sulfobenzimide

Saccharin Ca salts (Calcium Saccharin) Synonyms
Calcium Saccharin, Calcium Benzosulfimide, Calcium o-Sulfobenzimide, Calcium Saccharinate, Calcium Salt of Saccharin, E954ii, INS 954ii, 1,2-benzisothiazol-3-ol, 1,1-dioxide, calcium salt (2:1), 1,2-benzisothiazol-3(2H)-one 1,1-dioxide calcium salt, 1,2-benzisothiazol-3(2H)-one, 1,1-dioxide, calcium salt (2:1), 1,2-benzisothiazolin-3-one, 1,1-dioxide, calcium salt, calcium 1,1-dioxo-1,2-benzothiazol-3-olate, calcium 1,2-benzisothiazolin-3-one 1,1-dioxide, calcium 2-benzosulphimide, calcium bis(1,2-benzothiazol-3-olate 1,1-dioxide), calcium bis(3-oxo-3H-1,2-benzisothiazol-2-ide 1,1-dioxide), calcium bis(3-oxo-3h-1,2-benzothiazol-2-ide 1,1-dioxide), calcium glucarate, calcium saccharinate, 1,1-dioxide-1,2-benzisothiazol-3(2H)-one, calcium salt, glucaric acid calcium salt (1:1), saccharated lime, saccharin calcium, saccharin, calcium salt, sulphobenzoic imide calcium salt, Calcium saccharin, 6485-34-3, Saccharin, calcium, SACCHARIN CALCIUM ANHYDROUS, 09AW1ODN7B, 1,2-Benzisothiazol-3(2H)-one, 1,1-dioxide, calcium salt (2:1), calcium;1,1-dioxo-1,2-benzothiazol-3-olate, Calcium saccharina, calcium;1,1-dioxo-1,2-benzothiazol-3-olate;1-oxido-1-oxo-1,2-benzothiazol-3-one, Calcium saccharinate, Calcium o-benzosulfimide, Calcium o-benzosulphimide, Calcium 2-benzosulphimide, CCRIS 4226, Sulphobenzoic imide calcium salt, EINECS 229-349-9, UNII-09AW1ODN7B, 1,2-Benzisothiazolin-3-one, 1,1-dioxide, calcium salt, 1,2-Benzisothiazol-3(2H)-one, 1,1-dioxide, calcium salt, Calcium Saccharin USP-23, Calcium saccharin, anhydrous, C14H8CaN2O6S2, SCHEMBL49027, SCHEMBL1532580, CHEMBL2219732, DTXSID0021252, SCHEMBL29383369, 1,1-Dioxide-1,2-benzisothiazol-3(2H)-one, calcium salt, CALCIUM SACCHARIN ANHYDROUS, FLJJRNVAIQYWBP-UHFFFAOYSA-L, calcium bis(3-oxo-3H-1,2-benzisothiazol-2-ide 1,1-dioxide), SACCHARIN CALCIUM [WHO-DD], MFCD00148975, F995215, Q27236475, Calcium bis(1,1,3-trioxo-1,3-dihydro-1lambda~6~,2-benzothiazol-2-ide), Saccharin hemicalcium salt, 2,3-Dihydro-3-oxobenzisosulfonazole, o-Sulfobenzimide, Calcium Saccharin, Saccharin Calcium

Saccharin and its Ca salts are non-nutritive, artificial sweeteners roughly 300-500 times sweeter than sucrose, commonly used for sugar substitution due to their high stability and zero calories.
Saccharin and its Ca salts are particularly valued for replacing sodium in diets requiring lower salt intake
Saccharin and its Ca salts are synthetic high-intensity sweeteners widely used in food, beverage, pharmaceutical, and personal care industries.

Saccharin itself is an intensely sweet organic compound, while calcium saccharin is the calcium salt form used to improve handling properties, stability, and formulation compatibility in industrial applications.
Saccharin is approximately 300–500 times sweeter than sucrose and provides virtually no calories.

Calcium saccharin is commonly used in sugar-free and reduced-calorie products because it offers excellent sweetness efficiency, good stability, and compatibility with many food systems.
Saccharin and its Ca salts are especially important in diabetic-friendly formulations and products requiring long shelf life.

Saccharin and its Ca salts are frequently blended with cyclamate, aspartame, sucralose, or steviol glycosides to create more balanced sweetness profiles and reduce metallic or bitter aftertastes.
Calcium Saccharin is the calcium salt form of saccharin, a synthetic sweetener.
Calcium Saccharin appears as a white to off-white crystalline powder with a sweet taste that is several hundred times sweeter than sucrose (table sugar).

USES and APPLICATIONS of SACCHARIN and ITS Ca SALTS:
Saccharin and its Ca salts are widely used in low-calorie, sugar-free, and diabetic-friendly products.
Saccharin and its Ca salts are commonly incorporated into carbonated beverages, flavored drinks, chewing gum, confectionery products, desserts, jams, jellies, canned fruits, bakery products, dairy products, and tabletop sweeteners.

In pharmaceutical applications, calcium saccharin is used in syrups, oral suspensions, chewable tablets, vitamin supplements, nutraceuticals, and medicinal formulations to improve taste and mask bitterness.
Its sweetness efficiency and stability make it suitable for oral dosage forms requiring low sugar content.
Saccharin and its Ca salts are also used in oral care and personal care products such as toothpaste, mouthwash, dental gels, lip products, and flavored cosmetic formulations because they provide sweetness without contributing to dental caries.

Industrial manufacturers frequently use Saccharin and its Ca salts in sweetener blends with cyclamate, aspartame, sucralose, or steviol glycosides to improve sweetness balance and reduce formulation costs.
Its excellent stability allows application in heat-processed foods, acidic beverages, and long shelf-life products.
Saccharin was among the first commercially successful artificial sweeteners and remains widely used because of its high sweetness potency and low manufacturing cost.

Calcium saccharin provides additional flexibility in industrial formulations where calcium salts are preferred for compatibility or processing reasons.
Saccharin and its Ca salts continue to play an important role in sugar-reduction technologies because they provide stable sweetness under demanding manufacturing conditions and maintain long-term product stability.
Saccharin and its Ca salts are used as an artificial sweetener, usually in the form of its sodium salt, Sodium Saccharin.

Saccharin Ca salts are a non-nutritive, artificial sweetener used as a zero-calorie sugar substitute, often labeled as E954.
Saccharin Ca salts are is a white, water-soluble crystalline powder, approximately 300–500 times sweeter than sugar.
Saccharin Ca salts are is commonly used in beverages, baked goods, oral care products, and to mask bitter tastes in pharmaceuticals

Saccharin Ca salts are is commonly used as a sugar substitute used among a wide variety of food and beverages.
Saccharin Ca salts are is approximately 300 times sweeter than real sugar.
Saccharin Ca salts are is water-soluble and widely used as a non-nutritive sweetener in food and beverage products, pharmaceuticals, and oral care formulations.

Due to its stability under heat and acidic conditions, Calcium Saccharin is ideal for baked goods and beverages.
Saccharin Ca salts serve as a sugar substitute for diabetic and calorie-restricted diets and is often used in combination with other sweeteners to improve taste profiles.

Cosmetics and Personal Care uses of Saccharin and its Ca salts: Saccharin and its Ca salts are added to oral care formulations such as toothpaste and mouth rinses for flavor enhancement.
Veterinary Medicine uses of Saccharin and its Ca salts: Used as a sweetener in animal feed supplements to improve palatability.
Research: Saccharin and its Ca salts are studied in food science and nutrition for effects on metabolism and sweetener blends.

-Food Industry uses of Saccharin and its Ca salts:
Saccharin and its Ca salts are used as a high-intensity, calorie-free sweetener in soft drinks, candies, baked goods, and other processed foods.
Saccharin and its Ca salts serve as a sugar substitute for diabetic-friendly and low-calorie foods.
Saccharin and its Ca salts enhance sweetness without contributing to tooth decay or calories.

-Pharmaceutical use of Saccharin and its Ca salts:
Incorporated as a sweetening agent in tablets, syrups, and chewable medications to improve palatability.
Saccharin and its Ca salts are used in oral hygiene products like mouthwashes and toothpastes for a sweet taste without promoting dental caries.

BENEFITS of SACCHARIN and ITS Ca SALTS:
Extremely high sweetness intensity
Virtually zero calories
Economical sweetening agents
Excellent shelf stability
Good thermal resistance
Stable in acidic systems
Suitable for diabetic-friendly products
Non-cariogenic
Effective in pharmaceutical taste masking
Compatible with other sweeteners
Requires very low usage levels
Suitable for sugar-free and reduced-calorie products
Long storage stability
Efficient industrial processing performance

CHARACTERISTICS of SACCHARIN and ITS Ca SALTS:
Saccharin and its Ca salts are characterized by extremely high sweetening potency, very low caloric contribution, and excellent shelf stability.
Saccharin and its Ca salts are among the most economical artificial sweeteners used in industrial manufacturing.

Calcium saccharin offers improved handling characteristics and formulation compatibility in certain food and pharmaceutical systems.
Saccharin and its Ca salts are particularly valued because they require only very small quantities to achieve significant sweetness intensity.

Another important characteristic is Saccharin and its Ca salts' synergistic interaction with cyclamate and other sweeteners.
Saccharin and its Ca salts improve sweetness quality, reduce undesirable aftertastes, and create flavor profiles closer to sucrose.
Saccharin and its Ca salts remain stable in acidic beverages, processed foods, and heat-treated formulations, making them suitable for industrial-scale manufacturing and long shelf-life applications.

PHYSICAL and CHEMICAL PROPERTIES of SACCHARIN and ITS Ca SALTS:
Saccharin and its Ca salts appear as white crystalline powders with intense sweetness and minimal odor.
Saccharin and its Ca salts are non-volatile and demonstrate good thermal stability during food processing operations such as pasteurization and baking.

Chemically, Saccharin and its Ca salts belong to the sulfonamide family and contain aromatic benzene structures linked with sulfonimide functionality.
Saccharin itself is weakly acidic, while calcium saccharin exists as a more stable ionic salt form.
Saccharin and its Ca salts show good chemical stability under normal storage conditions and broad pH compatibility, allowing use in acidic beverages, syrups, confectionery products, and processed foods.

Calcium saccharin exhibits improved water compatibility compared with insoluble saccharin and is useful in industrial sweetener systems.
Saccharin and its Ca salts have low chemical reactivity and maintain sweetness during long-term storage and thermal processing.
However, high concentrations may produce slight bitter or metallic aftertastes, which are often minimized by blending with other sweeteners.

PHYSICAL and CHEMICAL PROPERTIES of SACCHARIN and ITS Ca SALTS:
Saccharin
CAS Number: 81-07-2
EC Number: 201-321-0
Molecular Formula: C7H5NO3S
Molecular Weight: 183.18 g/mol
Appearance: White crystalline powder or crystals
Odor: Odorless
Taste: Intensely sweet with slight bitter or metallic aftertaste at high concentrations

Sweetness Intensity: Approximately 300–500 times sweeter than sucrose
Physical State: Solid
Solubility in Water: Slightly soluble
Solubility in Alcohol: Slightly soluble
Melting Point: Approximately 226–230°C with decomposition
Density: Approximately 0.83 g/cm³
Hygroscopicity: Low
Thermal Stability: Good
pH Stability: Stable over wide pH ranges

Volatility: Non-volatile
Chemical Class: Sulfonamide derivative
Functional Groups:
Sulfonimide group
Aromatic benzene ring
Acidity: Weak acidic compound
pKa: Approximately 1.6–2.2
Reactivity: Low under normal conditions
Oxidation Stability: Good
Hydrolysis Stability: Stable under moderate processing conditions
Flammability: Non-flammable

Saccharin Ca salts (Calcium Saccharin)
CAS Number: 6485-34-3
EC Number: 229-349-7
Molecular Formula: C14H8CaN2O6S2
Molecular Weight: 404.42 g/mol
Appearance: White crystalline powder
Odor: Odorless
Taste: Sweet
Sweetness Intensity: Approximately 300 times sweeter than sucrose

Physical State: Solid
Solubility in Water: Moderately soluble
Solubility in Alcohol: Slightly soluble
Hygroscopicity: Low to moderate
Thermal Stability: Stable under normal food processing conditions
Shelf Stability: Excellent long-term stability
Bulk Density: Variable according to grade
Volatility: Non-volatile

Chemical Class: Calcium salt of saccharin
Ionic Character: Calcium salt
Chemical Stability: Stable under normal storage and processing conditions
Compatibility: Compatible with many food ingredients and sweetener blends
Synergistic Sweetening: Frequently blended with cyclamates and other sweeteners
Thermal Resistance: Good stability during heating and pasteurization
Reactivity: Low chemical reactivity
Oxidation Stability: Good oxidative resistance

Other(deleted CASRN): 17105-05-4
ECHA EINECS - REACH Pre-Reg: 229-349-9
FDA UNII: 09AW1ODN7B
Molecular Weight: 404.43496000
Formula: C14 H8 Ca N2 O6 S2
Appearance: white crystalline powder (est)
Assay: 99.00 to 100.00

Food Chemicals Codex Listed: No
Boiling Point: 438.00 to 439.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.000000 mmHg @ 25.00 °C. (est)
Flash Point: 426.00 °F. TCC ( 218.89 °C. )
logP (o/w): 0.464 (est)
Soluble in: water, 1.136e+004 mg/L @ 25 °C (est)
Insoluble in: alcohol
Molecular Weight: 404.4 g/mol
Hydrogen Bond Donor Count: 0

Hydrogen Bond Acceptor Count: 8
Rotatable Bond Count: 0
Exact Mass: 403.9449692 Da
Monoisotopic Mass: 403.9449692 Da
Topological Polar Surface Area: 156 Ų
Heavy Atom Count: 25
Formal Charge: 0
Complexity: 314

Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 3
Compound Is Canonicalized: Yes

FIRST AID MEASURES of SACCHARIN and ITS Ca SALTS:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation: 
Fresh air.
*In case of skin contact: 
Take off immediately all contaminated clothing. 
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact: 
Rinse out with plenty of water. 
Call in ophthalmologist. 
Remove contact lenses.
*If swallowed:
After swallowing: 
Immediately make victim drink water (two glasses at most). 
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of SACCHARIN and ITS Ca SALTS:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains. 
Collect, bind, and pump off spills. 
Observe possible material restrictions. 
Take up dry. 
Dispose of properly. 
Clean up affected area.

FIRE FIGHTING MEASURES of SACCHARIN and ITS Ca SALTS:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2) 
Foam 
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of SACCHARIN and ITS Ca SALTS:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection. 
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A 
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of SACCHARIN and ITS Ca SALTS:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed. 
Dry.

STABILITY and REACTIVITY of SACCHARIN and ITS Ca SALTS:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available