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Saccharin, also called saccharine, benzosulfimide, or E954, or used in saccharin sodium or saccharin calcium forms, is a non-nutritive artificial sweetener. [1] [5] Saccharin is a sultam that is about 500 times sweeter than sucrose, but has a bitter or metallic aftertaste, especially at high concentrations. [1]
Saccharin is one of the oldest artificial sweeteners on the market. In fact, it has been used to sweeten foods and drinks for over 100 years. However, it wasn’t until the ’60s and ’70s that ...
Despite some controversy in the 1980s, it's now an approved zero-calorie sweetener that's 200 to 700 times sweeter than sugar. What Is Saccharin? Saccharin is one of the most affordable...
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 a popular artificial sweetener, like Sweet and Low. This article presents reasons for and against saccharin, plus alternatives.
saccharin, organic compound employed as a non-nutritive sweetening agent. It occurs as insoluble saccharin or in the form of various salts, primarily sodium and calcium. Saccharin has about 200–700 times the sweetening power of granulated sugar and has a slightly bitter and metallic aftertaste.
Six artificial sweeteners are approved by the US Food and Drug Administration (FDA) as food additives: saccharin, aspartame, acesulfame potassium (acesulfame-K, or Ace-K), sucralose, neotame, and advantame.
Saccharin is the original zero-calorie sweetener, with roots dating back to the 19th century. It was discovered in the 1870s by Constantine Fahlberg, a researcher at Johns Hopkins University in Baltimore, Maryland. Saccharin has been used to sweeten foods and beverages since 1900.
Saccharin is the foundation for many low-calorie and sugar-free products around the world. It is used in table top sweeteners, baked goods, jams, chewing gum, canned fruit, candy, dessert toppings and salad dressings. Saccharin also is one of the most studied food ingredients.
Saccharin (SAK-uh-rin) is a synthetic compound whose water solutions are at least 500 times as sweet as table sugar. It passes through the human digestive system without being absorbed, so it has an effective caloric value of zero.