File:Saccharin.svg · Wikimedia Commons · See Wikimedia Commons
saccharin
Sign in to saveAlso known as benzosulfimide, saccharimide, 1,1-dioxo-1,2-benzisothiazol-3(2H)-one, 1,1-dioxo-1,2-dihydro-benzo[d]isothiazol-3-one, 1,2-benzisothiazolin-3-one 1,1-dioxide, o-sulfobenzoic acid imide, o-sulfobenzimide, o-benzosulfimide
Saccharin, also called saccharine, benzosulfimide, or E954, or used in saccharin sodium or saccharin calcium forms, is a non-nutritive artificial sweetener. Saccharin is a sultam that is about 500 times sweeter than sucrose, but has a bitter or metallic aftertaste, especially at high concentrations. It is used to sweeten products, such as drinks, candies, baked goods, tobacco products, excipients, and for masking the bitter taste of some medicines. It appears as white crystals and is odorless.
Saccharin is an artificial sweetener that is about 500 times sweeter than sugar but has a bitter or metallic aftertaste, and it's used in many products from soft drinks to medicines to add sweetness without adding calories. It matters because it's one of the most widely used non-nutritive sweeteners in food and beverages, making it relevant to how many people consume sweetened products.
AI-generated from the Wikipedia summary — may contain errors.
Chemical data
- Formula
- C7H5NO3S
- Molecular weight
- 183.19 g/mol
- IUPAC name
- 1,1-dioxo-1,2-benzothiazol-3-one
- SMILES
- C1=CC=C2C(=C1)C(=O)NS2(=O)=O
- InChIKey
- CVHZOJJKTDOEJC-UHFFFAOYSA-N
- XLogP
- 0.9
- Polar surface area
- 71.6 Ų
- H-bond donors
- 1
- H-bond acceptors
- 3
- Formal charge
- 0
via PubChem
Research
6,177 papers- Toxicology of saccharin.ReviewFundamental and applied toxicology : official journal of the Society of Toxicology · 1984Arnold DL
- Saccharin--bitter aftertaste?The New England journal of medicine · 1980Hoover RDOI: 10.1056/NEJM198003063021009
- The saccharin controversy.ReviewDiabetes care · 1978Kalkhoff RK, Levin MEDOI: 10.2337/diacare.1.4.211
- Carcinogenicity of saccharin.ReviewEnvironmental health perspectives · 1978Reuber MDDOI: 10.1289/ehp.7825173
- Saccharin-After the War.JAMA · 2019DOI: 10.1001/jama.2018.15242
- Saccharin: a toxicological and historical perspective.ReviewToxicology · 1983Arnold DL, Krewski D, Munro ICDOI: 10.1016/0300-483x(83)90021-5
- Saccharin's aversive taste in rats: evidence and implications.ReviewNeuroscience and biobehavioral reviews · 1993Dess NKDOI: 10.1016/s0149-7634(05)80113-7
- The mutagenicity of saccharin.ReviewMutation research · 1975Kramers PGDOI: 10.1016/0165-1110(75)90012-3
via PubMed
~11 min read
Encyclopedic overview
13 sectionsContents
- Etymology
- Properties
- Safety and health effects
- History
- Government regulation
- Warning label addition and removal
- Chemistry
- Preparation
- Properties and reactions
- Drugs
- See also
- References
- External links
Saccharin, also called saccharine, benzosulfimide, or E954, or used in saccharin sodium or saccharin calcium forms, is a non-nutritive artificial sweetener. Saccharin is a sultam that is about 500 times sweeter than sucrose, but has a bitter or metallic aftertaste, especially at high concentrations. It is used to sweeten products, such as drinks, candies, baked goods, tobacco products, excipients, and for masking the bitter taste of some medicines. It appears as white crystals and is odorless.
==Etymology== Saccharin derives its name from the word "saccharine", meaning "sugary". The word saccharine is used figuratively, often in a derogative sense, to describe something "unpleasantly over-polite" or "overly sweet". Both words are derived from the Greek word (sakkharon) meaning "gravel". Similarly, saccharose is an obsolete name for sucrose (table sugar).
Excerpted from Wikipedia’s “saccharin” article, available under the CC BY-SA 4.0 licence.