PRODUCTS

SODIUM SACCHARINATE

CAS NO.: 82385-42-0
EC/LIST NO.: 204-886-1

Sodium saccharin is the solid form of the artificial sweetener saccharin.
Sodium saccharin is non-nutritive and is used to add sweetness to beverages and foods without the calories or detrimental effects of consuming sugar.
Using artificial sweeteners can help you reduce your consumption of sugar.
High sugar consumption is common and can contribute to a wide range of health concerns including Type 2 diabetes, obesity and cardiovascular disease.

Sodium saccharinate is used in: formulation of mixtures and/or re-packaging and scientific research and development.
Sodium saccharin is also used for the manufacture of food products and fabricated metal products.
Sodium saccharin is an artificial sweetener with effectively no food energy which is about 300/400 times as sweet as sucrose or table sugar.
Sodium saccharinate has metallic aftertaste, especially at high concentrations.
and Sodium saccharin is used to sweeten products such as drinks, candies, cookies, medicines, and toothpaste.

Sodium saccharin sodium salt appears as odorless white crystals or crystalline powder.
Aqueous solution is neutral or alkaline to litmus, but not alkaline to phenolphthalein.
Effloresces in dry air.
Intensely sweet taste

Sodium saccharin , or another sugar substitute, for table sugar, or sucrose, can help aid in weight loss and long-term weight control, reduce the incidence of dental cavities and be an important factor in the management of Type 1 and Type 2 diabetes.
Sodium saccharin is typically used to sweeten beverages rather than in baked goods or other foods.
Sodium saccharin is several hundred times sweeter than table sugar and contains no calories

Sodium Saccharin is white crystal or power with inodorous or slight sweetness, easily soluble in water.

Sodium Saccharin sweetness is around 500 times sweeter than that of sugar.
To be used as a single sweetener, Sodium Saccharin tastes a little bitter.
Normally Sodium Saccharin is recommended to be used along with other Sweeteners or acidity regulators, which could cover the bitter taste well.
Among all sweeteners in the current market,Sodium Saccharin takes the lowest unit cost calculated by unit sweetness.

Sodium saccharin is a white crystalline powder, which is commonly used as a synthetic or artificial sweetener in carbonated soft drinks and beverages.
Sodium saccharin can find a wide range of applications in food processing, commodities and also feed production industries.

Companies use saccharin as a non-nutritive or artificial sweetener.
People first discovered the substance by accident in 1879, and its use became widespread during World War I because of the sugar shortage.
During the 1960s, marketers promoted it 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 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 cannotTrusted Source 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 it is 300–500 times sweeter than regular sugar, they need only a tiny amount to sweeten foods.

Sodium saccharin (CAS No. 128-44-9) was considered by the "state's qualified experts" (the Carcinogen Identification Committee) for removal from the list of chemicals known to the State to cause cancer at a public meeting held on December 17, 2002.
Sodium saccharin was first added to the list of chemicals known to the State to cause cancer on January 1, 1988, as a result of actions taken by the "state's qualified experts" (the former Scientific Advisory Panel) at a December 11, 1987 public meeting.
The Carcinogen Identification Committee determined that sodium saccharin is no longer clearly shown through scientifically valid testing according to generally accepted principles to cause cancer and should be removed from the list of chemicals known to the State to cause cancer.

The reader is directed to the Notice to Interested Parties published in the September 20, 2002 issue of the California Regulatory Notice Register (Register 02, No. 38-Z) for the supporting documentation which the DART Identification Committee relied upon in its reconsideration of listing bromacil lithium salt.
The reader is directed to another Notice to Interested Parties published in the October 11, 2002 issue of the California Regulatory Notice Register (Register 02, No. 41-Z) for the supporting documentation which the Carcinogen Identification Committee relied upon in its reconsideration of listing sodium saccharin.

The sodium salt of saccharin is a white crystal or powder that is 500 times sweeter than sugar.
Sodium Saccharin is primarily used as a non-nutritive sweetener in foods.
Sodium saccharin is an artificial sweetener that is approximately 200 times sweeter than sucrose.
Sodium saccharin is non-calorific as it passes straight the through the body and so it is used to replace sugar.

Between saccharin, aspartame, sucralose, stevia and the long-outlawed cyclamates, it's easy to be confused by all the artificial sweeteners.
Judging which products are best for baking and which are best for use at the table is baffling enough without weighing the relative safety concerns.
Sodium saccharin has 100-plus years of commercial use in the U.S. Scientists have exhaustively studied its relative safety over the decades.

Sodium saccharin is the salt form of saccharin, an artificial sweetener.
Like many other salts, it dissociates into its component parts when dissolved in water.
The words "sodium saccharin" and "saccharin" are used interchangeably because saccharin is the component that has the sweet taste.
Both names are easier to use than the true chemical name, which is 1,2-benzisothiazol-3(2H)-one,1,1-dioxide.
This chemical has a molecular weight of 241.19.
Sodium saccharin has 300 times the sweetening power of sugar.
Inert bulking agents are commonly added to commercial products to make them easier to use.

Sodium saccharin was first developed in 1878.
Large-scale production began almost immediately.
In the 1970s, conflicting studies in rats raised the possibility that sodium saccharin is carcinogenic so that U.S.
Food and Drug Administration required that products made with saccharin include a warning label.
Subsequent research in human and non-human primates showed that saccharin was safe for human consumption.
For example, a January 1998 article published in the "Journal for the National Cancer Institute" showed that primates who were exposed to saccharin on a daily basis from birth showed no adverse effects.
These reports led to a 2001 FDA declaration that saccharin was safe.

In addition to the little packets found in dishes on restaurant table tops, sodium saccharin is customarily used in canned fruit, flavored gelatin, dessert toppings, diet sodas, baked goods, jams, chewing gum, candy, and salad dressings.
Unlike aspartame, sodium saccharin is heat stable so it can be used in cooking and baking without losing sweetness.

Sodium saccharin is an artificially-produced sweetener that is used to sweeten foods, beverages and some personal care products like toothpaste and mouthwash.
We choose to leave it out of our products for those who wish to avoid this ingredient.

Saccharin has around 300 times the sweetness of normal sugar but is known to have a metallic aftertaste at high concentrations.
Sodium saccharin was first developed in 1879, but it didn't see much popularity until the sugar shortages of World War I, and then again in the 1960s and 70s with dieting trends.
Sodium saccharin is known in the US under the brand name Sweet'n Low.

The safety of sodium saccharin was called into question in the 1960s, and was considered a possible carcinogen until 2000, when the U.S. Department of Health and Human Services' National Toxicology Program removed saccharin from its list of carcinogens.
The International Agency for Research on Cancer (IARC) has stated that there is inadequate evidence in humans for the carcinogenicity of saccharin salts used as sweeteners.

Sodium saccharin is the most established of the artificial sweeteners on the market, this mixture of dextrose and saccharin has been in use for over a century and is found in diet versions of soft drinks.
Sodium saccharin is 300-500 times sweeter than sugar and contains zero calories. In 1977, the FDA tried to ban its use after evidence showed it caused cancer in rats.
Extensive lobbying by the diet food industry allowed products to stay on the shelves as long as they carried warnings about the cancer risks in animals.
This warning was removed in 2001 when the Calorie Control Council insisted the link between animal and human cancers could not automatically be made.
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.
The T1R2/R3 sweet taste receptor exist on the surface of pancreatic beta cells.
Saccharin is a unique in that it inhibits glucose-stimulated insulin secretion (GSIS) at submaximal and maximal glucose concentrations, with the other sweeteners having no effect.
Investigation of saccharin’s dose-response characteristics showed that concentrations of 0.1 and 0.5 mM stimulated insulin secretion, while concentrations of 1 and 2.5 mM inhibited insulin secretion.
Saccharin’s effect on insulin secretion was shown to be reversible in INS-1 832/13 clonal pancreatic beta cells after chronic exposure to 1 mM saccharin.
Artificial sweeteners may affect insulin secretion via interaction with the sweet taste receptor, also saccharin may affect other cellular processes linked to insulin secretion, and that these effects are both time- and concentration-dependent

Sodium Saccharin (benzoic sulfimide) is an artificial sweetener with effectively no food energy.
Sodium saccharin is about 300–400 times as sweet as sucrose but has a bitter or metallic aftertaste, especially at high concentrations.
Sodium saccharin is used to sweeten products such as drinks, candies, cookies, and medicines.

sodium saccharin comes as white, odorless crystals with a minimum purity of 99%.
Sodium saccharin is soluble in water and in alcohol.

sodium saccharin is used in surface treatment as a brightener for nickel plating baths, in formulation, for food and pharmaceuticals.

Sodium saccharin (SS) is one of the commonly used artificial sweeteners (AS) in the food industry, but the mechanisms mediating the physiological effects of sweeteners in the gut-brain axis is still unclear.
The aim of this study was to explore the regulatory effect of SS on the microbiota-gut-hypothalamus axis on guinea pigs.
We found that SS treatment may alter the growth and glucose metabolism of guinea pigs by activating sweet receptor signaling in the gut and growth hormone-releasing peptide (GHRP) hormone secretion.
Besides, SS treatment increased the abundance of Firmicutes and Lactobacillasceae-Lactobacillus in the ileum, and subsequently increased levels of lactic acid and short-chain fatty acids (SCFAs).
Adding 1.5 mM SS to drinking water alters the growth of guinea pigs by regulating the microbiota-hypothalamus-gut axis.
This conclusion has theoretical implications for the comprehensive assessment of the biological effects of appropriate SS in the food industry.

Sodium saccharin dihydrate is the sodium dihydrate form of saccharin, which belongs to the family of aromatic homomonocyclic compounds.
Sodium saccharin is an artificial sweetener that is hundreds times as sweet as sucrose.
Sodium saccharin is mainly used as a food additive to sweeten many products such as drinks, candies, cookies, and medicine.
Sodium saccharin is relatively safe for human beings without providing food energy and any nutritional value.
Sodium saccharin is also safe for diabetes patients to consume.

Sodium saccharin occurs as a white, odorless or faintly aromatic, efflorescent, crystalline powder.
Sodium saccharin has an intensely sweet taste, with a metallic or bitter aftertaste that at normal levels of use can be detected by approximately 25% of the population.
The aftertaste can be masked by blending saccharin sodium with other sweeteners.
Sodium saccharin can contain variable amounts of water.

Sodium saccharin Salt Dihydrate is a non-nutritive sweetener; pharmaceutic aid (flavor).
Sodium saccharin was formerly listed as reasonably anticipated to be a human carcinogen; delisted because the cancer data are not sufficient to meet the current criteria for this listing.

Sodium Saccharine also referred to simple as saccharin, is most commonly known as a widely used artificial sweetener.
Sodium saccharin in its acid form is not water soluble so the sweetener is combined with sodium salt to help absorption.
The compound is thought to be from 300 to 500 times as sweet as conventional sugar, or sucrose.
Sodium saccharin can be found in diet soft drinks, syrups, baked goods, ice cream, and other sweet foods and drinks.
In food products, this sweetener is commonly used in combination with other artificial sweeteners, such as aspartame and cyclamate.
When used with aspartame, sodium saccharin is useful because it has a longer shelf-life, so the drink will retain its sweetness.
In the case of cyclamate, the combination is typically used because each sweetener serves to cover the other's off flavors.

Sodium saccharin is a commonly used synthetic sweetener in the food industry and has the longest history.
Sodium saccharin, cas 128-44-9, is also known as soluble saccharin.
Sodium saccharin is the sodium salt of saccharin with two crystalline water.
Sodium saccharin is a colorless crystal or slightly white crystalline powder.

CAS number   : 6155-57-3
EC number   : 204-886-1
Grade   : Ph Eur,USP
Hill Formula   : C₇H₄NNaO₃S * 2 H₂O
Molar Mass   : 242.20 g/mol
HS Code   : 2925 11 00

pH   : 6,0-7,5
Melting / freezing point   : 226 – 230°C
Relative density   : 0,9 – 1,0 g/cm3 (20°C)
Solubility in water   : 800 g/l (20°C)

Sodium saccharin, C7H5NO3S, is a high-intensity non-nutritive sweetener.
The basic substance, benzoic sulfilimine, has effectively no food energy and is much sweeter than sucrose, but has an unpleasant bitter or metallic aftertaste, especially at high concentrations.

Sodium saccharin can occur as white crystals or as a white, crystalline powder.
In powdered form, it effloresces to the extent that it usually contains only about one-third the amount of water indicated in its molecular formula.

One gram is soluble in 1.5 mL of water and in about 50 mL of alcohol.
The sweet taste is approximately 300 to 500 times sweeter than sugar.
This material is Kosher, Pareve, and Halal Certified.

Sodium saccharin is used to sweeten products such as drinks, candies, biscuits, medicines, and toothpaste.
Sodium saccharin is often used together with aspartame in diet soda, so that some sweetness remains should the fountain syrup be stored beyond aspartame’s relatively short shelf life.

Sodium saccharin is believed to be an important discovery, especially for diabetics, as it goes directly through the human digestive system without being digested.
Although saccharin has no food energy, it can trigger the release of insulin in humans, apparently as a result of its taste, as can other sweeteners like aspartame.

Used as a non-nutritive sweetener, flavor, and in formulations for electroplating-bath brighteners; [Merck Index] Permitted for use as an inert ingredient in non-food pesticide products; [EPA] Used as an antimicrobial agent, flavor enhancer/agent/adjuvant, non-nutritive sweetener, and solvent or vehicle; [FDA] Used to stabilize drugs with a phenothiazine nucleus

Sodium saccharin can be used for food, such as cold drinks, beverages, jelly, popsicles, pickles, cakes, preserved fruits, protein sugar, etc.
Sodium saccharin is used in the food industry and sweet food making for diabetics.
Sodium saccharin is a commonly used synthetic sweetening agent.
Feed additives: pig feed, sweetener, etc.
Daily chemical industry: toothpaste, mouthwash, eyedrops, etc.
Electroplating industry.
Electroplating sodium saccharin is mainly used in electroplating nickel and is used as brightener.
Adding a small amount of saccharin sodium can improve the brightness and softness of nickel plating.
The general use is 0.1–0.3 grams sodium saccharin per liter of medicinal liquid.
The sodium saccharin consumption in electroplating industry is larger, and the total export accounts for the majority of China’s output.

IUPAC NAME:

1,1-Dioxide-1,2-benzisothiazol-3(2H)-one, sodium salt

1,1-Dioxo-1,2-benzothiazol-3-one

1,1-dioxo-1,2-benzothiazol-3-one

1,2-benzisothiazol-3(2H)-one

1,2-Benzisothiazol-3(2H)-one 1,1-dioxide, sodium salt

1,2-benzisothiazol-3(2H)-one 1,1-dioxide, sodium salt

1,2-benzisothiazol-3(2H)-one 1,1-dioxide, sodium salt

1,2-benzisothiazol-3(2H)-one 1,1-dioxide, sodium salt (saccharin sodium anhydrous)

1,2-benzisothiazol-3(2H)-one 1,1-dioxide, sodium salt dihydrate

1,2-Benzisothiazol-3(2H)-one, 1,1-dioxide, sodium salt (1:1)

1,2-benzisothiazol-3(2H)-one,1,1-dioxide, sodium salt dihydrate

SYNONYMS:

Saccharin Sodium Salt
1,1-Dioxide-1,2-benzisothiazol-3(2H)-one Sodium Salt
1,1-Dioxyde de -1,2-benzothiazol-3-olate et de sodium
1,1-Dioxyde de 3-oxo-3H-1,2-benzothiazol-2-ide et de sodium
1,2-Benzisothiazol-3(2H)-one 1,1-dioxide sodium salt
1,2-Benzisothiazol-3(2H)-one, 1,1-dioxide, sodium salt (1:1)
1,2-benzisothiazol-3-ol, 1,1-dioxide, sodium salt (1:1)
128-44-9
204-886-1
82385-42-0