SACCHARIN and ITS Na SALTS

Saccharin and its Na Salts are widely used in low-calorie, sugar-free, and diabetic-friendly products.
Saccharin and its Na Salts are commonly incorporated into carbonated beverages, flavored drinks, powdered beverage mixes, chewing gum, confectionery products, desserts, jams, jellies, dairy products, canned fruits, bakery items, and tabletop sweeteners.
Saccharin and its Na Salts are used in formulation of mixtures and/or re-packaging and scientific research and development.

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

Saccharin Na salts (Sodium Saccharin)
CAS Number: 128-44-9
EC Number: 204-886-1
Molecular Formula: C7H4NNaO3S
Molecular Weight: 205.17 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 Na salts (Sodium Saccharin) Synonyms
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 and its Na Salts are synthetic high-intensity sweeteners extensively used in food, beverage, pharmaceutical, and personal care industries.
Saccharin itself is an intensely sweet organic sulfonamide compound, while sodium saccharin is the sodium salt form that provides significantly improved water solubility and processing performance.

Saccharin is approximately 300–500 times sweeter than sucrose and contributes virtually no calories.
Saccharin and its Na Salts are one of the most commonly used saccharin derivatives because it dissolves easily in water and maintains sweetness stability in a wide variety of industrial applications.

Saccharin and its Na Salts are frequently combined with cyclamate, sucralose, aspartame, acesulfame potassium, and steviol glycosides to create balanced sweetness systems with improved sensory profiles and reduced bitterness.
Saccharin and its Na Salts remain one of the most widely used artificial sweeteners because of their excellent solubility, low cost, strong sweetness intensity, and long-term stability.

Saccharin-based sweetener systems continue to play a major role in industrial sugar-reduction technologies due to their processing stability, economic advantages, and compatibility with large-scale food and beverage manufacturing.
Saccharin and its Na Salts are inhibitors of the phosphotransferase and phosphohydrolase activities of glucose-6-phosphatase.
Saccharin and its Na Salts are a ′First generation′ synthetic sugar alternative that has been studied for its carcinogenic potential.

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

Saccharin and its Na Salts are used in: formulation of mixtures and/or re-packaging and scientific research and development.
Saccharin is also used for the manufacture of food products and fabricated metal products.
Saccharin is an artificial sweetener with effectively no food energy which is about 300/400 times as sweet as sucrose or table sugar.

Saccharin and its Na Salts have a metallic aftertaste, especially at high concentrations.
Saccharin and its Na Salts are used to sweeten products such as drinks, candies, cookies, medicines, and toothpaste.  
In pharmaceutical applications, Saccharin and its Na Salts are extensively used in syrups, oral suspensions, chewable tablets, vitamin supplements, nutraceuticals, medicinal formulations, and pediatric medicines to improve taste and mask bitterness.

Its excellent water solubility makes Saccharin and its Na Salts highly suitable for liquid dosage forms.
Saccharin and its Na Salts are also used in oral care and personal care products such as toothpaste, mouthwash, breath fresheners, dental gels, cosmetic formulations, and flavored wellness products because they provide sweetness without promoting dental caries.

Saccharin and its Na Salts are particularly useful in beverage systems and pharmaceutical liquids where rapid dissolution and sweetness consistency are important.
Industrial manufacturers frequently blend Saccharin and its Na Salts with cyclamate, aspartame, acesulfame potassium, or sucralose to improve sweetness balance, optimize flavor quality, and reduce production costs in processed foods and beverages.

CHARACTERISTICS of SACCHARIN and ITS Na SALTS:
Saccharin and its Na Salts are characterized by extremely high sweetening potency, excellent shelf stability, and negligible caloric contribution.
Saccharin and its Na Salts is especially important in industrial applications because of its high water solubility and ease of incorporation into liquid systems.
Saccharin and its Na Salts exhibit strong sweetness intensity while requiring only very low concentrations for effective sweetening.

Saccharin and its Na Salts' stability under acidic conditions and elevated temperatures allows use in carbonated beverages, processed foods, syrups, and heat-treated products.
One important characteristic is Saccharin and its Na Salts' synergistic interaction with other sweeteners such as cyclamate, sucralose, and acesulfame potassium.
These combinations improve the sweetness quality and help minimize metallic or bitter aftertastes.
Saccharin and its Na Salts also provide good manufacturing flexibility because it disperses rapidly in aqueous systems and maintain sweetness during long-term storage.

PHYSICAL and CHEMICAL PROPERTIES of SACCHARIN and ITS Na SALTS:
Saccharin and its Na Salts appear as white crystalline solids with intense sweetness and little or no odor.
Saccharin and its Na Salts demonstrate significantly improved water solubility compared with insoluble saccharin, making it particularly useful for beverages, syrups, liquid pharmaceuticals, and oral care products.
Chemically, Saccharin and its Na Salts belong to the sulfonamide family and contain aromatic benzene structures linked with sulfonimide functionality.

Saccharin and its Na Salts exist as an ionic salt that readily dissolves and dissociates in water, enhancing sweetness distribution in liquid systems.
Saccharin and its Na Salts exhibit good thermal stability and remain stable during baking, pasteurization, sterilization, and extended storage periods.
Saccharin and its Na Salts also maintain stability across broad pH ranges, making them suitable for acidic beverages and processed foods.
At elevated concentrations, Saccharin and its Na Salts may produce slight bitter or metallic notes, which are commonly minimized by blending with cyclamate or other sweeteners.

BENEFITS of SACCHARIN and ITS Na SALTS:
Extremely high sweetness intensity
Virtually zero calories
Excellent water solubility
Stable during thermal processing
Stable in acidic beverages
Long shelf life
Suitable for diabetic-friendly products
Non-cariogenic
Efficient flavor masking in pharmaceuticals
Economical sweetening agent
Good compatibility with other sweeteners
Rapid dissolution in liquid systems
Suitable for sugar-free and reduced-calorie formulations
Strong industrial processing stability

PHYSICAL and CHEMICAL PROPERTIES of SACCHARIN and ITS Na 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
Hygroscopicity: Low
Thermal Stability: Good
pH Stability: Stable over broad 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 standard processing conditions
Flammability: Non-flammable

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

Physical State: Solid
Solubility in Water: Highly soluble
Solubility in Alcohol: Slightly soluble
Hygroscopicity: Low to moderate
Thermal Stability: Excellent during food processing
Shelf Stability: Excellent long-term stability
Bulk Density: Variable according to commercial grade

Volatility: Non-volatile
Chemical Class: Sodium salt of saccharin
Ionic Character: Sodium salt
Chemical Stability: Stable under ordinary storage and processing conditions
Compatibility: Compatible with many food ingredients and sweetener blends
Synergistic Sweetening: Commonly blended with cyclamates and other sweeteners
Thermal Resistance: Stable during pasteurization and baking
Reactivity: Low chemical reactivity

Oxidation Stability: Good oxidative resistance
Water Dissociation: Rapidly dissociates in aqueous systems
Physical state: solid
Form: powder, crystalline
Colour: not determined
Odour: this information is not available
Melting point/freezing point: not determined
Boiling point or initial boiling point and boiling range: not determined

Flammability: this material is combustible, but will not ignite readily
Lower and upper explosion limit: not relevant (solid)
Flash point: not applicable
Auto-ignition temperature: not determined
Decomposition temperature: not relevant
pH (value): not applicable
Kinematic viscosity: not relevant
Solubility(ies):
Water solubility: not determined

Partition coefficient:
Partition coefficient n-octanol/water (log value): this information is not available
Vapour pressure: not determined
Density and/or relative density:
Density: not determined
Relative vapour density: not relevant (solid)
Particle characteristics: No data available
ECHA EINECS - REACH Pre-Reg: 204-886-1

FDA UNII: I4807BK602
Beilstein Number: 3599229
MDL: MFCD00149605
Molecular Weight: 205.16824928
Formula: C7 H4 N Na O3 S
Appearance: white colorless crystalline powder (est)
Assay: 99.00 to 100.00

Food Chemicals Codex Listed: No
Melting Point: 226.00 to 230.00 °C. @ 760.00 mm Hg
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)
Shelf Life: 12.00 month(s) or longer if stored properly.
Storage: store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in: water, 2.095e+004 mg/L @ 25 °C (est)

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

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