SACCHARIN and ITS Na, K, and Ca SALTS

Saccharin and its Na, K, and Ca salts are used in the food industry as an intense sweetener.
Saccharin and its Na, K, and Ca salts are applied in the production of diet and diabetic products, soft drinks, chewing gum, confectionery, and sauces.
Saccharin and its Na, K, and Ca salts are used in pharmaceuticals (as a filler and sweetener in dosage forms), as well as in technical fields — in printer and copier toners, adhesive compositions, and some industrial reagents.

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

Saccharin Na salt (Sodium Saccharin)
CAS Number: 128-44-9
EC Number: 204-886-1
Molecular Formula: C7H4NNaO3S
Molecular Weight: 205.17 g/mol

Saccharin K salt (Potassium Saccharin)
CAS Number: 55589-62-3
EC Number: 259-715-3
Molecular Formula: C7H4KNO3S
Molecular Weight: 221.27 g/mol

Saccharin Ca salt (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 Na salt (Sodium Saccharin) Synonyms
Sodium Saccharin, Sodium Benzosulfimide, Sodium o-Sulfobenzimide, Sodium Saccharinate, Sodium Salt of Saccharin, Soluble Saccharin, E954iv, INS 954iv, Sodium Saccharin, Sodium Benzosulfimide, Sodium o-Sulfobenzimide, Sodium Saccharinate, Sodium Salt of Saccharin, Soluble Saccharin, Sodium 1,2-Benzisothiazol-3(2H)-one 1,1-dioxide, E954iv, INS 954iv, 1,2-Benzisothiazol-3(2H)-one 1,1-Dioxide, Sodium Salt, Saccharin, 1,2-benzisothiazol-3(2H)-one 1,1-dioxide sodium salt, 1,2-benzisothiazolin-3-one 1,1-dioxide sodium salt, crystallose, kristallose, 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

Saccharin K salt (Potassium Saccharin) Synonyms
Potassium Saccharin, Potassium Benzosulfimide, Potassium o-Sulfobenzimide, Potassium Saccharinate, Potassium Salt of Saccharin, E954iii, INS 954iii, Potassium Saccharin, Potassium Benzosulfimide, Potassium o-Sulfobenzimide, Potassium Saccharinate, Potassium Salt of Saccharin, Potassium 1,2-Benzisothiazol-3(2H)-one 1,1-dioxide, E954iii, INS 954iii, saccharin potassium, Potassium saccharate, Potassium saccharin, 10332-51-1, Saccharin, potassium salt, K2BEG3J28N, 1,2-Benzisothiazol-3(2H)-one, 1,1-dioxide, potassium salt, potassium saccharinate, 1,2-Benzisothiazolin-3-one, 1,1-dioxide, potassium salt, INS NO.954(III), INS-954(III), SACCHARIN POTASSIUM SALT, DTXSID90890654, 1,2-Benzisothiazol-3(2H)-one, 1,1-dioxide, potassium salt (1:1), E-954(III), SACCHARIN POTASSIUM [MART.], SACCHARIN POTASSIUM (MART.), RefChem:884311, Potassium Saccharin Monohydrate, DTXCID401030957, Potassium Salt of 1,2-Benzisothiazole-3(2h)-One-1,1-Dioxide Monohydrate, potassium;1,1-dioxo-1,2-benzothiazol-2-id-3-one, potassium;1,1-dioxo-1,2-benzothiazol-3-olate, UNII-K2BEG3J28N, AKOS000277807, Q27281856, Potassium 1,1,3-trioxo-1,3-dihydro-1lambda~6~,2-benzothiazol-2-ide, Potassium salt of 1,2-benzisothiazole-3(2H)-one-1,1-dioxide, monohydrate, 3-oxo-2,3-dihydrobenzo[d]isothiazol-1,1-dioxide monohydrate, 2,3-dihydro-3-oxobenziso-sulfonazole monohydrate; potassium, o-benzosulfimide, 1,2-benzisothiazol-3(2H)-one, 1,1-dioxide, potassium salt (1:1), potassium 1,1-dioxo-1,2-benzothiazol-2-id-3-one, potassium saccharate, saccharin potassium salt

Saccharin Ca salt (Calcium Saccharin) Synonyms
Calcium Saccharin, Calcium Benzosulfimide, Calcium o-Sulfobenzimide, Calcium Saccharinate, Calcium Salt of Saccharin, E954ii, INS 954ii, 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 Na, K, and Ca salts includes saccharin and its sodium, potassium, and calcium salts.
In nature, saccharin does not occur; it is a fully synthetic compound.
It was discovered in 1879 at Johns Hopkins University, when American chemist Constantin Fahlberg accidentally noticed the sweet taste of a substance while working with derivatives of coal tar.

This discovery marked the beginning of saccharin’s wide industrial use.
The labeling of additive Saccharin and its Na, K, and Ca salts subtypes differs slightly between the International Numbering System for Food Additives Codex Alimentarius: CXG 36-1989 and Regulation (EU) No 231/2012, which sets detailed specifications for food additives in the European Union.

According to European legislation, Saccharin and its Na, K, and Ca salts have the following labeling:
E954(i) – Saccharin (in Codex Alimentarius – INS 954(i));
E954(ii) – Sodium saccharin (in Codex Alimentarius – INS 954(iv));
E954(iii) – Calcium saccharin (in Codex Alimentarius – INS 954(ii));
E954(iv) – Potassium saccharin (in Codex Alimentarius – INS 954(iii));

In pure form, Saccharin and its Na, K, and Ca salts are white crystals, odorless, with a distinctly sweet taste, 300–500 times sweeter than sucrose.
Saccharin has high thermal stability, is resistant to acids, and is poorly soluble in water and alcohol.
Saccharin and its Na, K, and Ca salts are more soluble, which is why they are more commonly used in the food industry.
The Maumee method was also developed, but due to the possible formation of impurities, it did not gain wide acceptance.

According to the EFSA conclusion, the Remsen–Fahlberg method provides the lowest risk of toxic by-products formation.
Saccharin and its Na, K, and Ca salts are characterized by extremely high sweetness intensity, negligible caloric contribution, and strong industrial stability.
Only small concentrations are required to achieve desired sweetness levels, making Saccharin and its Na, K, and Ca salts highly cost-effective sweetening agents.

Saccharin and its Na, K, and Ca salts remain important in modern sugar-reduction technologies because they provide strong sweetness, excellent stability, and low manufacturing cost.
Sodium saccharin is the most commonly used form in beverages and pharmaceutical liquids due to its superior water solubility.
Potassium saccharin is useful in sodium-reduced systems, while calcium saccharin may offer compatibility advantages in selected industrial and pharmaceutical applications.

Saccharin and its Na, K, and Ca salts, or saccharins (E 954), are food additives used as non-nutritive sweeteners.
Saccharin and its Na, K, and Ca salts provide sweetness without adding calories or nutritional value.
The EU’s Scientific Committee on Food initially evaluated Saccharin and its Na, K, and Ca salts in 1995.

For the current opinion, the EFSA Panel on Food Additives and Flavourings (the FAF Panel) re-evaluated the safety of Saccharin and its Na, K, and Ca salts.
EFSA has previously published re-evaluations of other sweeteners: aspartame (E 951) in 2013, thaumatin (E 957) in 2021, neohesperidine DC (E 959) in 2022, and erythritol (E 968) in 2023.
Saccharin and its Na, K, and Ca salts were first evaluated by the Scientific Committee for Food (SCF) in 1977 when a temporary ADI of 0-2.5 mg/kg bw was allocated.

In response to further experimental information and the extensive epidemiological data with no evidence of any relationship between Saccharin and its Na, K, and Ca salts intake and bladder cancer in humans, the Committee concluded that it is appropriate to set a full ADI for sodium saccharin of 0-5 mg/kg bw.
Saccharin and its Na, K, and Ca salts are synthetic high-intensity sweeteners extensively used in food, beverage, pharmaceutical, nutraceutical, and personal care industries.

Saccharin and its Na, K, and Ca salts are an intensely sweet sulfonamide compound, while its sodium, potassium, and calcium salts are produced to improve solubility, formulation flexibility, and industrial processing performance.
Sodium saccharin is the most water-soluble and commonly used form in beverages and liquid formulations.

USES and APPLICATIONS of SACCHARIN and ITS Na, K, and Ca SALTS:
Saccharin and its Na, K, and Ca salts are used in the food industry as an intense sweetener.
Saccharin and its Na, K, and Ca salts are applied in the production of diet and diabetic products, soft drinks, chewing gum, confectionery, and sauces.
In pure form, Saccharin and its Na, K, and Ca salts may give a slight metallic aftertaste, so it is often combined with other sweeteners (such as aspartame or cyclamate) to achieve a more balanced taste.

Saccharin and its Na, K, and Ca salts belongs to the category of intense sweeteners and is used to give products a sweet taste without adding sugar and without increasing caloric value.
Beyond the food industry, Saccharin and its Na, K, and Ca salts are used in pharmaceuticals (as a filler and sweetener in dosage forms), as well as in technical fields — in printer and copier toners, adhesive compositions, and some industrial reagents.

For the industrial production of additives of the group Saccharin and its Na, K, and Ca salts, the Remsen–Fahlberg method is used, based on a multistage chemical reaction.
Saccharin and its Na, K, and Ca salts improve handling properties and increase water compatibility compared with insoluble saccharin.
Sodium saccharin is especially important for beverages and syrups because of its rapid dissolution.

Potassium saccharin is advantageous in low-sodium products, while calcium saccharin may be preferred in formulations requiring calcium compatibility.
Saccharin and its Na, K, and Ca salts exhibit excellent stability under acidic conditions and elevated temperatures, allowing use in pasteurized beverages, baked products, confectionery items, pharmaceutical syrups, and shelf-stable processed foods.

One important characteristic is Saccharin and its Na, K, and Ca salts' synergistic interaction with other sweeteners such as cyclamate, sucralose, acesulfame potassium, aspartame, and steviol glycosides.
These combinations of Saccharin and its Na, K, and Ca salts improve sweetness quality and reduce undesirable bitter or metallic notes.
Saccharin and its Na, K, and Ca salts are widely used in low-calorie, sugar-free, and diabetic-friendly food products.

Saccharin and its Na, K, and Ca salts are commonly found in soft drinks, flavored beverages, powdered drink mixes, chewing gum, confectionery products, desserts, jams, jellies, canned fruits, bakery products, dairy products, and tabletop sweeteners.
In pharmaceutical applications, Saccharin and its Na, K, and Ca salts are used in syrups, oral suspensions, chewable tablets, vitamin formulations, nutraceuticals, medicinal preparations, and pediatric products to improve flavor and mask bitterness.

Sodium saccharin is particularly valuable in liquid formulations because of its excellent water solubility.
Saccharin and its Na, K, and Ca salts are also used in oral care and personal care products such as toothpaste, mouthwash, breath fresheners, dental gels, lip products, and cosmetic formulations because they provide sweetness without contributing to dental caries.

Industrial food manufacturers frequently combine Saccharin and its Na, K, and Ca salts with cyclamate, sucralose, aspartame, or acesulfame potassium to create balanced sweetness profiles, improve sensory quality, reduce production costs, and maintain stable sweetness in processed foods and beverages.
Saccharin and its Na, K, and Ca salts continue to be widely used globally because of their efficiency, versatility, and compatibility with large-scale food manufacturing systems.
Saccharin and its Na, K, and Ca salts are food additive with artificial sweetener role.

Although it has an unpleasant metallic bitter aftertaste, Saccharin and its Na, K, and Ca salts have been used on a large scale, by both diabetics and the food industry, being 300-500 times sweeter than sugar.
Being an intense, calorie-free sweetener, that does not cause tooth decay, Saccharin and its Na, K, and Ca salts are added in flavored alcoholic and non-alcoholc beverages and in snacks and desserts with low energy value or no added sugar, based on water, milk, starch, cocoa, fats, eggs, cereals or fruits, in confectioneries with low energy value or no added sugar.

Saccharin and its Na, K, and Ca salts are used in vegetable or fruit cans, jams, jellies, marmalades, other spreads, in sauces, mustard, salads, soups, canned and semi-canned fish, crustaceans or mulluscs, fine bakery products etc.
To mask the unpleasent aftertaste, Saccharin and its Na, K, and Ca salts are combined with other synthetic sweeteners  

Saccharin and its Na, K, and Ca salts (E 954) are intense, non-nutritive synthetic sweeteners, roughly 300–500 times sweeter than sugar, used in low-calorie foods, beverages, and tabletop sweeteners.
EFSA re-evaluated Saccharin and its Na, K, and Ca salts, setting a safe daily intake (ADI) of 9 mg/kg body weight
Saccharin and its Na, K, and Ca salts are approximately 300–500 times sweeter than sucrose and contributes virtually no calories.

Saccharin and its Na, K, and Ca salts are widely used in sugar-free, low-calorie, and diabetic-friendly products because they provide stable sweetness, long shelf life, and compatibility with many manufacturing systems.
Potassium saccharin is preferred in low-sodium products, while calcium saccharin is useful in specific pharmaceutical and industrial applications requiring calcium compatibility.
Saccharin and its Na, K, and Ca salts are frequently blended with cyclamate, sucralose, aspartame, acesulfame potassium, and steviol glycosides to create more sugar-like sweetness profiles and reduce bitter or metallic aftertastes.

BENEFITS of SACCHARIN and ITS Na, K, and Ca SALTS:
Extremely high sweetness intensity
Virtually zero calories
Excellent stability during processing
Long shelf life
Stable in acidic products
Suitable for diabetic-friendly formulations
Non-cariogenic
Excellent water solubility in sodium and potassium forms
Useful in sodium-reduced products
Effective bitterness masking in pharmaceuticals
Economical sweetening agents
Compatible with many sweetener systems
Suitable for heat-processed foods and beverages
Requires only very low usage levels

PHYSICAL and CHEMICAL PROPERTIES of SACCHARIN and ITS Na, K, and Ca SALTS:
Saccharin and its Na, K, and Ca salts appear as white crystalline solids with strong sweetening power and little or no odor.
Saccharin and its Na, K, and Ca salts demonstrate improved water solubility compared with saccharin itself, particularly sodium and potassium saccharin, which dissolve readily in aqueous systems.
Chemically, Saccharin and its Na, K, and Ca salts belong to the sulfonamide family and contain aromatic benzene structures combined with sulfonimide functional groups.
Saccharin and its Na, K, and Ca salts exist as ionic compounds that readily dissociate in water, enhancing sweetness distribution in beverages and liquid products.

Saccharin and its Na, K, and Ca salts demonstrate excellent thermal and pH stability and remain stable during baking, pasteurization, sterilization, and long-term storage.
Their low chemical reactivity and strong compatibility with food ingredients make Saccharin and its Na, K, and Ca salts suitable for industrial manufacturing processes.
At high concentrations, saccharin-based sweeteners may produce metallic or bitter aftertastes, which are commonly reduced through sweetener blending technologies.

BENEFITS of SACCHARIN and ITS Na, K, and Ca SALTS:
Saccharin and its Na, K, and Ca salts are not metabolized by the body and are excreted unchanged.
Thanks to this, Saccharin and its Na, K, and Ca salts does not increase blood glucose levels, which makes it useful for diabetics.
In addition, Saccharin and its Na, K, and Ca salts contains almost no calories, so in some cases it can be used in diet products for weight control.

CHEMICAL CHARACTERISTICS of SACCHARIN and ITS Na, K, and Ca SALTS:
Sodium Saccharin
Rapidly dissolves in water
Suitable for liquid formulations
Stable in acidic beverages

Potassium Saccharin
Suitable for sodium-reduced formulations
Excellent aqueous solubility
Good compatibility with beverage systems

Calcium Saccharin
Lower water solubility compared with sodium saccharin
Useful in specialized pharmaceutical systems
Good processing stability
Characteristics

PHYSICAL and CHEMICAL PROPERTIES of SACCHARIN and ITS Na, K, and 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 metallic or bitter 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
Thermal Stability: Good
pH Stability: Stable over broad pH ranges
Volatility: Non-volatile

Saccharin Na salt (Sodium Saccharin)
CAS Number: 128-44-9
EC Number: 204-886-1
Molecular Formula: C7H4NNaO3S
Molecular Weight: 205.17 g/mol
Appearance: White crystalline powder or granules
Odor: Odorless
Taste: Intensely sweet
Sweetness Intensity: Approximately 300–500 times sweeter than sucrose
Solubility in Water: Highly soluble
Hygroscopicity: Low to moderate
Thermal Stability: Excellent
Shelf Stability: Excellent
Physical State: Solid

Saccharin K salt (Potassium Saccharin) 
CAS Number: 55589-62-3
EC Number: 259-715-3
Molecular Formula: C7H4KNO3S
Molecular Weight: 221.27 g/mol
Appearance: White crystalline powder
Odor: Odorless
Taste: Strong sweet taste
Solubility in Water: Highly soluble
Sweetness Intensity: Approximately 300–500 times sweeter than sucrose
Thermal Stability: Excellent
Shelf Stability: Good
Physical State: Solid

Saccharin K salt (Potassium Saccharin) 
Saccharin Ca salt (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
Solubility in Water: Moderately soluble
Sweetness Intensity: Approximately 300 times sweeter than sucrose
Thermal Stability: Good
Shelf Stability: Excellent
Physical State: Solid

FIRST AID MEASURES of SACCHARIN and ITS Na, K, and 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 Na, K, and 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 Na, K, and 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 Na, K, and 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 Na, K, and Ca SALTS:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed. 
Dry.

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