What additive is sodium saccharin ？

2022-12-27 11:03:49

Saccharin sodium was invented by American G. Fahlarg and I. Remen in 1878. The United States began to industrialize the production of saccharin sodium in 1910. Compared with sucrose, saccharin sodium is about 500 times sweeter, and has low price and stable performance, so it is widely used.

For saccharin sodium, its disadvantages are mainly shown as follows: when its concentration exceeds 0.03%, it has a bitter taste. Under acidic conditions, when saccharin sodium is heated, its sweet taste will gradually disappear, and at the same time, it will be converted to o-sulfamoyl benzoic acid with a bitter taste.

Since the 1960s, China has mainly synthesized sweeteners with saccharin sodium, and the annual consumption is nearly 10000 tons. Due to the safety problems, China has begun to control its production and application, and has shut down some small-scale manufacturers. At the same time, the capacity of large factories has also been limited. At present, it is likely to withdraw from the market. At present, saccharin sodium, as an artificial sweetener in China, is mainly used in pickles, preserved fruits, prepared wine, etc. The dosage is 0.15-5g/kg, and cannot be used in baby food.

It is reported that saccharin sodium in the United States is also mainly used in food, medicine and other industries, about 61% is used in alcohol free beverages, 20% is used in food sweeteners, and 19% is used in other foods and beverages, that is, about 60-80% of saccharin sodium is used in food and beverages.