Thursday, April 20, 2017

Sodium saccharin

Saccharin, a non-caloric sweetener is approximately 300-500 times sweeter than sugar and is heat stable, allowing it to be used in cooking and baking, as well as sweetener for foods and beverages.

Soluble in amyl acetate, ethyl acetate, benzene and alcohol; it is slightly soluble in water, chloroform, and ether. Saccharin is derived from a mixture of toluenesulfonic acids.
It is commercially available in four forms: acid saccharin, sodium saccharin, potassium saccharin and calcium saccharin.

Physically sodium saccharin is a white crystalline powder (dihyrate form) or monoclinic white crystals (saccharin insoluble form) with no odor and an intensely sweet taste.

Sodium saccharin is the most commonly used form because of its high solubility, stability and low production costs.
Sodium saccharin
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