SACCHARIN

Saccharin is extensively used in low-calorie, sugar-free, and diabetic-friendly products.
In the pharmaceutical industry, saccharin is widely used in syrups, chewable tablets, oral suspensions, vitamin products, nutraceutical formulations, and medicinal preparations to improve palatability and mask unpleasant tastes.
Saccharin is commonly used in the form of its sodium, calcium, or potassium salts because these salts exhibit improved solubility in water compared with the acidic form.

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

SYNONYMS:
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 is one of the oldest and most widely used artificial high-intensity sweeteners.
Saccharin  is a synthetic organic compound that provides intense sweetness with virtually no calories.
Saccharin is approximately 300–500 times sweeter than sucrose depending on concentration and formulation.

Because of its strong sweetening power and low cost, Saccharin has been extensively used in food, beverage, pharmaceutical, and personal care applications for more than a century.
Saccharin was discovered in the late 19th century and became one of the first commercially successful artificial sweeteners.
Because of its low production cost and high sweetness potency, Saccharin rapidly became important in the food and pharmaceutical industries.

Saccharin remains highly relevant in modern sweetener systems because of its stability and synergistic interactions with other sweeteners.
Saccharin is 200 to 700 times sweeter than sucrose (table sugar), does not raise blood sugar levels and like all nonnutritive sweeteners has no calories.
However, Saccharin does have a bitter or metallic aftertaste, especially at high concentrations.

Saccharin is unstable when heated but does not react chemically with other food ingredients, which makes it good for storage.
Saccharin was first discovered in 1878 by researcher Constantin Fahlberg, who was working on coal tar derivatives in a laboratory at Johns Hopkins University in Baltimore.
Use of Saccharin became widespread during the sugar shortages of World War I.

Saccharin's popularity further increased during the 1960s and 1970s among dieters as a result of its ‘calorie-free’ status.
Saccharin, also called saccharine, benzosulfimide, or E954, or used in saccharin sodium or saccharin calcium forms, is a non-nutritive artificial sweetener.
Saccharin is a sultam that is about 500 times sweeter than sucrose, but has a bitter or metallic aftertaste, especially at high concentrations.

Saccharin appears as white crystals and is odorless.
Saccharin (manufacturing) appears as white crystals.
Saccharin has an odorless or faintly aromatic odor.

Saccharin has a sweet taste.
Saccharin appears as odorless white crystals or crystalline powder.
Saccharin is a 1,2-benzisothiazole having a keto-group at the 3-position and two oxo substituents at the 1-position.

Saccharin has a role as a xenobiotic, a sweetening agent and an environmental contaminant.
Saccharin is a 1,2-benzisothiazole and a N-sulfonylcarboxamide.
Saccharin has been investigated for the treatment of Hypertension and Hyperglycemia.

Saccharin is one of the oldest artificial sweeteners on the market.
In fact, Saccharin has been used to sweeten foods and drinks for over 100 years.
However, Saccharin wasn’t until the ’60s and ’70s that it became popular as a sugar replacement.

Some say that replacing sugar with saccharin benefits weight loss, diabetes, and dental health.
Saccharin is a non-nutritive or artificial sweetener.
Saccharin’s made in a laboratory by oxidizing the chemicals o-toluene sulfonamide or phthalic anhydride.

Saccharin looks like white, crystalline powder.
Humans can’t break down saccharin, so it leaves your body unchanged.
Saccharin’s around 300–400 times sweeter than regular sugar, so you only need a small amount to get a sweet taste.

However, 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 it’s fairly stable and has a long shelf life.
Saccharin’s safe to consume even after years of storage.
Saccharin is the original zero-calorie sweetener, with roots dating back to the 19th century.

Saccharin was discovered in the 1870s by Constantine Fahlberg, a researcher at Johns Hopkins University in Baltimore, Maryland.
Saccharin has been used to sweeten foods and beverages since 1900.
Saccharin is an artificial sweetener, first discovered in 1879, that is known for being over 300 times sweeter than sucrose, or refined sugar.

Despite competition from newer sweeteners like aspartame and sucralose, saccharin remains available, notably under the Sweet'N Low brand.
Saccharin is commonly found in beverages and candies but is not suitable for baked goods due to its instability when heated.
Cultural perceptions of saccharin have evolved, with some consumers preferring it over alternatives that carry potential health concerns.

Overall, saccharin continues to be a significant player in the market for low-calorie sweeteners, reflecting changing attitudes towards artificial additives in food and beverages.
Saccharin is an orally active, non-caloric artificial sweeteners (NAS).
Saccharin has bacteriostatic and microbiome-modulating properties.

Companies use saccharin as a non-nutritive or artificial sweetener.
People first discovered Saccharin by accident in 1879, and its use became widespread during World War I because of the sugar shortage.
During the 1960s, marketers promoted Saccharin as a weight loss product under the trade name Sweet and Low.

Manufacturers make saccharin through various chemical processes using the chemical toluene or anthranilic acid as the base ingredient.
The process results in a white, crystalline powder, Saccharin, that is stable under a range of conditions.

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 cannot metabolize saccharin, meaning it 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 Saccharin is 300–500 times sweeter than regular sugar, they need only a tiny amount to sweeten foods.
Saccharin, the artificial sweetener used in diet foods like yoghurts and sugar-free drinks, can kill multidrug-resistant bacteria – including one of the world’s most dangerous pathogens.

USES and APPLICATIONS of SACCHARIN:
Saccharin is extensively used in low-calorie, sugar-free, and diabetic-friendly products.
Saccharin is commonly found in carbonated beverages, flavored drinks, tabletop sweeteners, chewing gum, confectionery products, desserts, jams, jellies, canned fruits, dairy products, bakery items, and processed foods designed for sugar reduction.

Saccharin is used in the manufacture of food and beverage products, cosmetic products, and the pharmaceutical industry.
Saccharin is an artificial, or nonnutritive, sweetener that is used in the production of various foods and pharmaceutical products including: Baked goods, Jams, Chewing gum, Drinks, Tinned fruit, Medicines and Toothpaste.
In the pharmaceutical industry, saccharin is widely used in syrups, chewable tablets, oral suspensions, vitamin products, nutraceutical formulations, and medicinal preparations to improve palatability and mask unpleasant tastes.

Saccharin's strong sweetness allows manufacturers to reduce sugar content in oral dosage forms.
Blends containing saccharin are widely used to improve sweetness quality, reduce formulation costs, and enhance shelf stability in processed foods and beverages.
Saccharin is also incorporated into personal care and oral hygiene products such as toothpaste, mouthwash, breath fresheners, lip products, and cosmetic formulations because it provides sweetness without contributing to tooth decay.

Saccharin is commonly used in the form of its sodium, calcium, or potassium salts because these salts exhibit improved solubility in water compared with the acidic form.
Saccharin is especially valued in sugar-free and reduced-calorie products, diabetic-friendly foods, and tabletop sweeteners.
One important characteristic of saccharin is its synergistic behavior with other sweeteners such as cyclamate, aspartame, sucralose, and steviol glycosides.

These combinations help improve sweetness quality and reduce metallic or bitter aftertastes.
Industrial food manufacturers frequently combine saccharin with cyclamate or other sweeteners to create balanced sweetness systems that mimic the taste of sugar while minimizing aftertastes.

Its excellent thermal and pH stability make Saccharin suitable for heat-processed foods, acidic beverages, and long shelf-life products.
Saccharin is used to sweeten products, such as drinks, candies, baked goods, tobacco products, excipients, and for masking the bitter taste of some medicines.

Saccharin is used as an artificial sweetening agent.
In addition to carbonated diet drinks, saccharin is used to sweeten low-calorie candies, jams, jellies, and cookies.
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 commonly used as a sugar substitute because it doesn’t contain calories or carbs.
Other uses of Saccharin: 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.

-Food and drink sources of Saccharin:
Although it 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 uses of Saccharin:
Saccharin still appears in the ingredients of many foods and drinks, including: bakery products, candy, chewing gum, deserts, jelly, 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.

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 Saccharin's 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

BENEFITS of SACCHARIN:
Saccharin has numerous advantages, including: 
*Saccharin can be blended with other sweeteners
Saccharin is often blended with other artificial sweeteners to compensate for each sweetener’s weaknesses.
For example, Saccharin is commonly mixed with cyclamate in countries where both these sweeteners are legal, with each sweetener used to mask the other’s off-taste.
Blends of saccharin and aspartame are also often used in diet carbonated soft drinks to ensure that some sweetness remains in the event that syrup is stored beyond aspartame’s relatively short shelf-life.

*Helpful to people with diabetes
Consumption of saccharin-sweetened products can benefit diabetics as the substance goes directly through the human digestive system without being digested.
While saccharin has no food energy, it can trigger the release of insulin in humans due to its sweet taste.

DOES SACCHARIN RAISE BLOOD SUGAR LEVELS?
Although marketed as a ‘calorie-free’ sweetener, several recent studies have found that saccharin actually raises blood glucose levels.
It is thought that these effects are due to changes in gut bacteria triggered by the sweeteners.
However, most of these studies have been conducted on mice, and those that have been conducted on humans have involved very small sample sizes.
Because of this, it’s difficult to draw solid conclusions from the research.
However, most studies indicate that the sweetener stevia does not influence blood glucose levels , which makes it a viable option if you are concerned about the possible effects of saccharin.  

Saccharin
Saccharin was discovered over a century ago and has been used as a non-caloric sweetener in foods and beverages for more than 100 years.
Consumers and the doctors, dentists and dietitians who counsel them have overwhelmingly supported its benefits.

BENEFITS of SACCHARIN:
Saccharin has been used to sweeten foods and beverages without calories or carbohydrates for over a century.
Saccharin's use was considerable during the sugar shortages of the two world wars, particularly in Europe.
For many people, saccharin is an integral part of their lifestyle.

Saccharin is particularly important to those whose diets require a restriction of caloric or carbohydrate intake, such as persons with diabetes.
Most health practitioners favor the use of a non-caloric sweetener like saccharin in weight reduction and for people with diabetes following a diabetic diet.
According to opinion research, people use saccharin to stay in better overall health, control weight or maintain an attractive physical appearance.

Research also has shown that health professionals believe saccharin is especially beneficial to persons with diabetes and the obese, and helps reduce dental cavities.
Saccharin continues to be important for a wide range of low-calorie and sugar-free food and beverage applications.
Saccharin is used in such products as soft drinks, tabletop sweeteners, baked goods, jams, chewing gum, canned fruit, candy, dessert toppings and salad dressings.

Saccharin is also used in cosmetic products, vitamins and pharmaceuticals.
The current availability of saccharin and other low-calorie sweeteners, such as aspartame, acesulfame potassium, cyclamate, neotame and sucralose, allows manufacturers to utilize a “multiple sweetener approach” — using the most appropriate sweetener, or combination of sweeteners, for a given product.

No low-calorie sweetener, Saccharin, is perfect for all uses.
However, a variety of sweeteners enables the development of a much wider range of new, good-tasting, low-calorie products to meet consumer demand.
Also, a variety of low-calorie sweeteners provides products with increased stability, improved taste, lower production costs and more choices for the consumer.

WHAT ARE THE POTENTIAL HEALTH EFFECTS OF SACCHARIN?
Although the FDA has deemed saccharin safe for human consumption, it still faces plenty of scrutiny.
Studies of various possible health effects of artificial sweeteners like saccharin have had conflicting findings over the years.

Saccharin and Dental Health
Because saccharin is sugar-free, it can lower your risk of tooth decay and cavities compared to regular sugar.
Humans can’t break down saccharin, so it leaves your body unchanged.
Dentists love saccharin,
Saccharin is in toothpaste.
The studies are pretty clear that using non-nutritive sweeteners instead of sugar can benefit [our teeth].

Saccharin and Weight Loss
Many view artificial sweeteners like saccharin as low-calorie aids to long-term weight loss, but whether they’re truly helpful for managing weight isn’t entirely clear.
Most short-term studies have shown no benefit of artificial sweeteners for weight management, but there’s a lack of long-term studies in this area.
One systematic review of prior research found that, on average, people who consumed low-calorie sweeteners ate 94 fewer calories each meal and cut their weight by 1.35 kg (nearly 3 pounds) over time.

Saccharin and Diabetes
For people with preexisting diabetes, artificial sweeteners like saccharin are considered safe sugar substitutes that don’t affect blood sugar levels.

Saccharin and Gut Health
The gut microbiome is the home to all the microorganisms living in the digestive system which play a key role in many of the body’s functions, including digestion, the immune system, and mental health.  

CHARACTERISTICS of SACCHARIN:
Saccharin is characterized by its extremely high sweetening power and negligible caloric contribution.
Saccharin remains one of the most economical artificial sweeteners available for industrial use.
Saccharin exhibits excellent chemical and thermal stability, allowing use in pasteurized, baked, and shelf-stable products.

One of the defining characteristics of saccharin is its synergistic effect when blended with other sweeteners.
These combinations improve sweetness quality and help mask bitterness or metallic notes.
Saccharin is also highly stable in acidic beverages and maintains sweetness over extended storage periods.
Because very small quantities are required to achieve sweetness, saccharin is highly cost-efficient in commercial manufacturing applications.

PHYSICAL and CHEMICAL PROPERTIES of SACCHARIN:
Saccharin is a stable synthetic sweetener that appears as a white crystalline powder with intense sweetness.
Saccharin is odorless and non-volatile under normal conditions.
Saccharin demonstrates good thermal resistance and remains stable during baking, pasteurization, and industrial food processing operations.

Chemically, saccharin belongs to the sulfonamide family and contains a benzene ring fused with a sulfonimide functional group.
The acidic form has limited water solubility, but sodium saccharin and calcium saccharin salts exhibit much greater solubility and are therefore more widely used commercially.

Saccharin remains stable across a wide pH range, making it suitable for acidic beverages, syrups, sauces, and processed foods.
Saccharin has low chemical reactivity under standard conditions and demonstrates good compatibility with many food ingredients and pharmaceutical excipients.
Saccharin may produce a bitter or metallic aftertaste at high concentrations, which is why it is often combined with cyclamate, aspartame, or sucralose in commercial formulations.

HOW IS SACCHARIN DIFFERENT FROM SUGAR?
Both saccharin and sugar provide sweet taste.
However, saccharin is 200–700 times sweeter than sugar, so only a tiny amount is needed to provide the same level of sweetness as sugar.
In addition, saccharin is calorie-free, while sugar provides four calories per gram.

When we consume sugar, our body breaks Saccharin down into glucose and fructose, uses what it needs for energy, and stores the rest in various forms for future use.
In contrast, when we consume saccharin, our bodies don’t break it down or use it for energy.
Instead, saccharin passes through the body unchanged, providing no calories in the process.

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 it 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.

ItSaccharin 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.

BENEFITS of SACCHARIN:
Very high sweetness intensity
Virtually zero calories
Economical sweetening agent
Excellent thermal stability
Stable in acidic products
Long shelf life
Suitable for diabetic-friendly products
Non-cariogenic
Effective in pharmaceutical flavor masking
Good compatibility with other sweeteners
Useful in sugar-free and reduced-calorie formulations
Requires only small quantities for sweetness
Stable during industrial processing

PROPERTIES AND REACTIONS of SACCHARIN:
The free acid of saccharin has a low pKa of 1.6 (the acidic hydrogen being that attached to the nitrogen).
Saccharin can be used to prepare exclusively disubstituted amines from alkyl halides via a nucleophilic substitution, followed by a Gabriel synthesis.

ETYMOLOGY of SACCHARIN:
Saccharin derives its name from the word "saccharine", meaning "sugary".
Both words are derived from the Greek word σάκχαρον (sákkharon) meaning "gravel".
Similarly, saccharose is an obsolete name for sucrose (table sugar).

PROPERTIES of SACCHARIN:
Saccharin is heat-stable.
Saccharin does not react chemically with other food ingredients; thus, it 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 its acid form, saccharin is not water-soluble.
The form of Saccharin used as an artificial sweetener is usually its 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

CHEMISTRY of SACCHARIN:
Preparation 
Saccharin can be produced in various ways.
The original route by Remsen and Fahlberg starts with toluene; another route begins with o-chlorotoluene.
Sulfonation of toluene by chlorosulfonic acid gives the ortho and para substituted sulfonyl chlorides.

The ortho isomer is separated and converted to the sulfonamide with ammonia.
Oxidation of the methyl substituent gives the carboxylic acid, which cyclicizes to give saccharin free acid.
In 1950, an improved synthesis was developed at the Maumee Chemical Company of Toledo, Ohio.
In this synthesis, the methyl anthranilate successively reacts with nitrous acid (from sodium nitrite and hydrochloric acid), sulfur dioxide, chlorine, and then ammonia to yield saccharin.

HISTORY of SACCHARIN:
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 (including German patents 35211 and 113720), describing methods of producing this substance that he named saccharin.

Two years later, he began production of Saccharin 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.
Saccharin nauseates me to hear my name mentioned in the same breath with him."

Although saccharin was commercialized not long after its discovery, until sugar shortages during World War I, its use had not become widespread.
Saccharin's 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 being "Sweet'n Low".

Due to the difficulty of importing sugar from the West Indies during World War I, the British Saccharin Company was founded in 1917 to produce saccharin at its Paragon Works near Accrington, Lancashire.
Production was licensed and controlled by the Board of Trade in London.
Production continued on the site until 1926.

PHYSICAL and CHEMICAL PROPERTIES of SACCHARIN:
Appearance: White crystalline powder or crystals
Odor: Odorless or nearly 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
Color: White
Solubility in Water:
Slightly soluble in water (acid form)
More soluble as sodium or calcium salts

Solubility in Alcohol: Slightly soluble
Melting Point: Approximately 226–230°C with decomposition
Density: Approximately 0.83 g/cm³
Hygroscopicity: Low
Thermal Stability: Good heat stability
pH Stability: Stable over broad pH ranges
Volatility: Non-volatile
Shelf Stability: Excellent long-term stability

Chemical Class: Sulfonamide derivative
Functional Groups:
Sulfonimide group
Aromatic benzene ring
Acidity: Weak acidic compound
pKa: Approximately 1.6–2.2
Ionic Character: Forms salts with sodium, calcium, and potassium
Chemical Stability: Stable under ordinary storage conditions
Reactivity: Low under standard industrial conditions

Oxidation Resistance: Good oxidative stability
Hydrolysis Resistance: Stable under moderate processing conditions
Flammability: Non-flammable under normal conditions
Decomposition Products:
Sulfur oxides
Nitrogen oxides during thermal decomposition
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
Molecular Weight: 183.19 g/mol
XLogP3: 0.9
Hydrogen Bond Donor Count: 1
Hydrogen Bond Acceptor Count: 3
Rotatable Bond Count: 0

Exact Mass: 182.99901420 Da
Monoisotopic Mass: 182.99901420 Da
Topological Polar Surface Area: 71.6 Ų
Heavy Atom Count: 12
Formal Charge: 0
Complexity: 303
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: 1
Compound Is Canonicalized: Yes
CAS: 81-07-2
IUPAC Name: 2,3-dihydro-1λ⁶,2-benzothiazole-1,1,3-trione
Molecular Formula: C7H5NO3S
InChI Key: CVHZOJJKTDOEJC-UHFFFAOYSA-N
SMILES: O=C1NS(=O)(=O)C2=CC=CC=C12
Molecular Weight (g/mol): 183.18

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

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