Saccharin Sodium is a synthetic sweetener commonly used in the food industry.

It is also the synthetic sweetener with the longest history of use, but also the most controversial. Sodium saccharin is 300-500 times sweeter than sucrose and is not broken down in living organisms and is excreted by the kidneys. However, it is not highly toxic, and its carcinogenicity is the main source of controversy. Recent studies have shown that the carcinogenicity of saccharin may not be caused by saccharin, but is related to sodium ions and high proteinuria in rats. The anion of saccharin can act as a carrier of sodium ions and lead to changes in the physiological properties of urine.

Saccharin was discovered by American scientists in 1878 and was soon accepted by the food industry and consumers. It is not metabolized and absorbed by the body and is stable in a variety of food production processes. The disadvantages are poor flavor and after-bitterness, which makes its application somewhat limited.

Extended information:

Basic properties of saccharin sodium: saccharin sodium is the sodium salt of saccharin, with two saccharin sodium water of crystallization, colorless crystals or a slightly whitish crystal powder. Generally contains two water of crystallization, easy to lose the water of crystallization and become anhydrous saccharin, white powder, odorless or slightly fragrant, taste thick sweet with bitter. The sweetness is about 500 times that of sucrose. Heat and alkali resistance is weak, acidic conditions heating sweetness gradually disappeared, the solution is greater than 0. 026% is bitter.

Sodium saccharin is produced by chlorosulfonation of toluene and chlorosulfonic acid. Chlorosulfonic acid for chlorosulfonation, to get the oily o-methyl? Benzenesulfonyl chloride and by-product crystalline p-toluenesulfonyl chloride, separated and oxidized with ammonia to obtain saccharin, and then alkalized by sodium hydroxide.

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