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| | Saccharine Chemical Properties |
| Melting point | 226-229 °C (lit.) | | Boiling point | subl | | density | 0.828 | | vapor pressure | 0Pa at 25℃ | | refractive index | 1.5500 (estimate) | | storage temp. | Store below +30°C. | | solubility | acetone: soluble1g in 12mL(lit.) | | pka | 11.68(at 18℃) | | form | Crystals or Crystalline Powder | | color | White | | Odor | odorless | | Water Solubility | 3.3 g/L (20 ºC) | | Merck | 14,8311 | | BRN | 6888 | | Stability: | Stable. Incompatible with strong oxidizing agents. | | InChIKey | CVHZOJJKTDOEJC-UHFFFAOYSA-N | | LogP | -0.024 at 25℃ | | CAS DataBase Reference | 81-07-2(CAS DataBase Reference) | | IARC | 3 (Vol. Sup 7, 73) 1999 | | NIST Chemistry Reference | Saccharin(81-07-2) | | EPA Substance Registry System | Saccharin (81-07-2) |
| | Saccharine Usage And Synthesis |
| Description | Saccharin is a non-nutritive or artificial sweetener，a white, crystalline powder. It’s made in a laboratory by oxidizing the chemicals o-toluene sulfonamide or phthalic anhydride. | | Uses | Saccharin is commonly used as a sugar substitute because it doesn’t contain calories or carbs. Humans can’t break down saccharin, so it leaves your body unchanged. It’s around 300–400 times sweeter than regular sugar, so you only need a small amount to get a sweet taste.
In addition to carbonated diet drinks, saccharin is used to sweeten low-calorie candies, jams, jellies, and cookies. It’s also used in many medicines. | | Safety | The FDA limits the acceptable amount to less than 12 milligrams (mg) per fluid ounce. In processed foods, saccharin cannot exceed 30 mg per serving size. |
| | Saccharine Preparation Products And Raw materials |
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