Sodium Saccharin Sweetener Powder

Saccharin sodium, also known as 2,4-dihydroxybenzoyl isocyanate sodium, was developed in 1879. It is the earliest artificially synthesized non-nutritive sweetener to be put into use. It dissolves in water and has a sweetness 200 to 500 times that of sucrose in dilute solutions. When the concentration is high, it has a bitter taste. When heated in an acidic environment, the sweetness disappears and it can form a bitter substance, 2,4-diaminobenzenesulfonic acid. Due to its low calories, non-absorption by the human body, and the ability to be automatically excreted along with urine and feces, it is used as a sugar substitute by patients with obesity, high blood lipids, diabetes, and tooth decay. It can also be used as a brightening agent for electroplating nickel-chromium, a blood circulation measurement agent, and a penetrant, etc. Its applications are quite extensive.

Products Description

Chemical formula: C7H4NO3SNa
Molecular weight: 205.166
CAS number: 128-44-9
EINECS number: 204-886-1
Boiling point: 438.9 ℃
Water solubility: Soluble
Appearance: White crystalline powder
Flash point: 219.3 ℃
Applications: Synthetic sweetener, electroplating industry, daily cosmetics, etc.

Saccharin sodium is an organic compound with the chemical formula C7H4NNaO3S. It is a food additive and has no nutritional value for the human body. When consumed in large quantities, it can affect the normal secretion of digestive enzymes in the stomach and reduce the absorption capacity of the small intestine, causing a decrease in appetite. Many countries have restricted the usage of saccharin sodium in food processing. In production and business activities, a few enterprises, in an attempt to solely pursue the sweetness, color, or extension of product shelf life, illegally and excessively use food additives such as saccharin sodium, posing a potential threat to human health. [1]
Saccharin sodium is a commonly used synthetic sweetener in the food industry and has the longest usage history, but it is also the most controversial synthetic sweetener [2]. The sweetness of saccharin sodium is 300 to 500 times that of sucrose.

Items	Specifications	Analysis results
Appearance	White crystals	Conforms
Identification	Conforms	Conforms
Ammonium salt (NH4), %	≦0.0025	0.002
Arsenic (As) (mg/kg)	≦2	﹤1
Lead (pb) (mg/kg), %	≦2	﹤2
Content (C7H4O3NSNa) , %	98.0~101.0	99.5
Loss on drying (%)	≦15	13.05
Acidity and basicity	Meet the requirement	Meet the requirement
Benzoate and salicylate	Meet the requirement	Meet the requirement

Products Application

In terms of sweetness, the anions released by the decomposition of saccharin sodium have a strong sweet taste, but in its molecular state, it has no sweet taste and instead gives a bitter taste. Saccharin sodium has a high solubility and a high dissociation degree, thus having a strong sweet taste. Saccharin sodium will slowly decompose when boiled. If used in combination with other sweeteners in an appropriate proportion, it can come closer to the sweetness of granulated sugar. Saccharin sodium does not cause food coloring or fermentation. [4]
When its concentration is high, it has a bitter taste. When heated in an acidic environment, saccharin sodium loses its sweetness and forms a bitter substance called o-aminosulfonylbenzoic acid. This substance is colorless and stable. Due to its low heat content, it is not easily absorbed by the human body and can be excreted through urine and feces. Therefore, saccharin sodium is used as a substitute for table sugar by patients with obesity, high blood lipids, etc.