Products
Saccharin is commercially available in the form of small tablets, drops, and powder (e.g., Assugrin, Hermestas), among others. It was accidentally discovered in 1879 by Constantin Fahlberg at Johns Hopkins University in Baltimore.
Structure and properties
Saccharin (C7H5NO3S, Mr = 183.2 g/mol) is usually present as saccharin sodium, a white crystalline powder or colorless crystals that are readily soluble in water. Saccharin itself is poorly soluble in water.
Effects
Saccharin has a sweet taste. Unlike table sugar (sucrose), saccharin does not cause tooth decay, has no calorific value (no calories), and is excreted unchanged. It is heat stable up to 450°C and can therefore also be used for cooking and baking and for canning. Saccharin is about 300 to 500 times sweeter than sugar and has a long shelf life. It is often combined with other sweeteners, such as cyclamate or aspartame.
Areas of application
As a sweetener for food, sweets and beverages. Saccharin is also used for pharmaceuticals, cosmetics and medical devices. Many countries have approved many medicines that contain saccharin as a sweetener.
Dosage
According to the manufacturer’s instructions. Compared to sugar, a much smaller amount is needed because saccharin has much greater sweetening power.
Adverse effects
Like all sweeteners, saccharin is controversial. In the 1970s, a study found that saccharin can cause bladder cancer in rats. However, this study does not appear to be relevant to humans. According to manufacturers and regulators, saccharin is safe and non-carcinogenic at approved levels.
