Sodium Saccharin

 How does it work:

It is made through the oxidation of o-toluene sulfonamide and phthalic anhydride in a laboratory. Crystallized white powder is the result. Saccharin is a sugar substitute commonly used because it contains no calories or carbs. The body cannot break down saccharin, so it remains unchanged. As saccharin goes straight through the digestive tract without being digested, it can benefit diabetics. Saccharin does not have food energy, but its sweet taste can trigger insulin release in humans.

Applications Or where it is used:

The food industry uses sodium saccharine as an additive in many products. Saccharine is essentially a chemical additive and non-nutritive sweetener that is added in beverages, foods, tabletop sweeteners, toothpaste and animal feed.

Manufacturing process:

The first artificial sweetener on the market was saccharin. The oxidation of o-toluenesulfonamide and phthalic anhydride produces it. A white crystal of insoluble saccharin melts at 228.8° to 229.7° C (443.80° to 445.5° F).

- The primary use of saccharin is as a calorie-free sweetener. Manufacturers combine it with other sweeteners, such as aspartame, to counter its bitter taste. Saccharin has been authorized for use as a sweetener by the Food and Drug Administration (FDA) in products such as fruit juice drinks, coffee drinks, and drink mixes, as well as a sugar substitute.

FDA has also authorizde saccharin for industrial purposes, such as:

Improve the taste and physical properties of chewing gum, add flavor to vitamins and minerals in chewable tablets, improve the flavor of ingredients in bakery products.

Side effects:

Saccharin is a sulfonamide, a group of compounds that can cause allergic reactions in some people. Headaches, breathing difficulties, diarrhea, and skin problems are possible reactions.