Sodium Saccharin

Sodium Saccharin was first produced in 1879 by Constanin Fahlberg, who was a chemist working on coal tar derivatives at the Johns Hopkins Univers Sodium saccharin.

Throughout his research he accidentally discovered Sodium saccharins intensely sweet flavor. In 1884, Fahlberg applied for patents in several countries as he described methods of producing this chemical, which he called saccharin.

It is white crystal or powder with inodorous or slight sweetness, easily soluble in water.

Its sweetness is around 500 times sweeter than that of sugar.

It is stable in chemical property, without fermentation and change of color.

To be used as a single sweetener, it tastes a little bitter. Normally it 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.

So far, after used in food field for more than 100 years, sodium saccharin is proved to be safe for human consumption within its proper limit.

Sodium Saccharin only truly became popular during the sugar shortages throughout World War I, even though Sodium Saccharin was launched to the public shortly after Sodium Saccharins as food sweeteners discovery. Sodium Saccharin became even more popular throughout the 1960s and 1970s. Sodium Saccharin dieters as sodium saccharin is a calorie and colesteral free sweetener. Sodium Saccharin is commonly found in restaurants and grocery stores in pink pouches under the popular brand “SweetN Low”. A number of beverages are sweetened Sodium Saccharin, the most popular being Coca-Cola, which was introduced in 1963 as a diet cola soft drink.