Saccharin is not sugar, it is a sweetener, a food additive that imparts sweetness to food and is widely used in food as a substitute for sucrose.

Sugar is a carbohydrate, while saccharin is a petroleum organic chemical synthesis product, the two are completely different nature of the two products. Strictly speaking, saccharin is a chemical additive with a sweet flavor rather than a food product, and has no nutritional value for the human body except that it causes a sweet sensation on the palate, and the taste and sweetness can meet the requirements of consumers.

Expanded Information:

Excessive consumption of saccharin can affect your health. For example, gastrointestinal digestive enzymes cannot be secreted normally, reducing the absorption capacity of the small intestine and reducing appetite. In addition, in the saccharin production process, but also due to the extraction of impure, mixed into some heavy metals, ammonia compounds, arsenic and o-toluene sulfide amide and other impurities, long-term intake of more chronic poisoning can be caused by the stomach, kidneys, bladder and other mucous membranes have an irritating effect.

In addition, for those patients who should not eat sugar, according to international practice can be consumed sorbitol, maltitol, mannitol, xylitol and other sugar alcohols instead of sugar sweetened food. And there are new sugar substitutes on the market - oligosaccharides, oligosaccharides contained in many natural fruits and vegetables. Commercial oligosaccharides are generally made from sucrose and starch as raw materials, enzymatically converted, and a small amount of natural extracts, composed of a mixture of fructose, cottonseed sugar and sucrose.

Science Popularization China - Saccharin and Sugar