Food & Feed Additives
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.
Content: 99%-101%
MF: C7H4O3NSNA.2H2O
Einecs No.: 204-886-1
Specifications: BP98
Packing: 25kg per fibre drum or according to the customer’s requirement.1x20FCL=17.5MT without pallet.
Usage: It is widely used in foodstuff, drinks, medicines, feed, plating in stead of sugar.
The product has stable property and can be used as assay agent of blood circulation.
Shelf life: 2 years under storage in a cool, dry, ventilated environment.
Introduction:
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.
Uses
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
Sweetener Sodium Saccharine Description:
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.
Sweetener Sodium Saccharine Specification:
|
ITEM |
STANDARD |
|
Identification |
Positive |
|
Melting point of insolated saccharin °C |
226-230 |
|
Appearance |
White crystals |
|
Content % |
99.0-101.0 |
|
Loss on drying % |
≤15 |
|
Ammonium salts ppm |
≤25 |
|
Arsenic ppm |
≤3 |
|
Benzoate and salicylate |
No precipitate or violet color appears |
|
Heavy metals ppm |
≤10 |
|
Free acid or alkali |
Complies with BP /USP/DAB |
|
Readily carbonizable substances |
Not more intensely colored than reference |
|
P-toluene sulfonamide |
≤10ppm |
|
O-toluene sulfonamide |
≤10ppm |
|
Selenium ppm |
≤30 |
|
Related substance |
Complies with DAB |
|
Clarity and color solution |
Color less clear |
|
Organic volatiles |
Complies with BP |
|
PH value |
Complies with BP/USP |
|
Benzoic acid-sulfonamide |
≤25ppm |
Sweetener Sodium Saccharine Application
The food industry uses sodium saccharine as an additive in various products.
Sodium saccharine is used as a non-nutritive sweetener and stabilizer in a variety of food and drinks.
Bakeries use sodium saccharin to sweeten baked goods, breads, cookies and muffins.
Artificially sweetened diet drinks and sodas use sodium saccharin since it dissolves readily in water.
Other products that contain sodium saccharin include marzipan, plain, sweetened and fruit-flavored yogurt, jams/jellies and ice cream.
