Saccharin is about 300–500 times as sweet as sucrose, depending upon its concentration and the type of food medium in which it is used. It is commercially available in four forms: acid saccharin, sodium saccharin, potassium saccharin and calcium saccharin. Sodium saccharin is the most commonly used form because of its high solubility, stability, and low production costs.
Saccharin is made in a laboratory by oxidizing the chemicals o-toluene sulfonamide or phthalic anhydride. It looks like white, crystalline powder.
Saccharin is commonly used as a sugar substitute because it doesn’t contain calories or carbs. It’s popular as a zero-calorie substitute for sugar in cooking. In addition to carbonated diet drinks it is also used as a sweetener in low-calorie processed foods such as fruit juices, candies, jams, jellies, and cookies.
Food manufacturers often use saccharin because it’s fairly stable and has a long shelf life. It’s safe to consume even after years of storage.
Saccharin - an artificial sweetener
