Developed in 1878, saccharin is a coal tar derivative that is approximately 200-700 times sweeter than sucrose. It is sold as a white powder and saccharin is used in various food products like carbonated soft drinks, tabletop sweeteners, jams, baked goods and in few desserts.
Saccharin’s primary use is as a calorie-free sweetener. Manufacturers may combine it with other sweeteners, such as aspartame, to combat its bitter taste.
Saccharin is in the form of an acid and also as calcium-or sodium salt, used in food manufacturing, mainly the salt, due to its high solubility in water. The sodium salt form is usually used as an artificial sweetener. The calcium salt is also used at times, particularly by people restricting their dietary sodium intake.
Even though saccharin is surely most well-liked as food additive E954, it also presents in other sectors: in cosmetics, toothpaste and mouthwash, pharmaceuticals, cigarettes, as a flavoring agent in pig feed and even as a brightener in anticorrosive nickel coatings.
In hygiene oral products this sweetener hides the taste of undesirable flavor of other ingredients. In starter feed for livestock, saccharin is used to avoid reduced feed intake after weaning. Besides its applications as an artificial sweetener, saccharin is used in electrolytic nickel deposition.
The uses of artificial sweetener saccharin
