Typical dose
Used as a food additive in very small quantities...
Rating
0.0/5
Oral
Oral safety: very low
About this supplement
Saccharin is a synthetic, non-nutritive, high-intensity sweetener discovered in 1879. It is approximately 300-400 times sweeter than sucrose (table sugar) but has a bitter or metallic aftertaste, especially at high concentrations. Chemically, it is an organic sulfimide compound. Saccharin is heat-stable and does not react chemically with other food ingredients, making it suitable for cooking and baking. It is not metabolized by the human body and is excreted unchanged in urine. Its primary use is as a sugar substitute in foods and beverages for calorie reduction, weight management, and diabetes control. It is also used in cosmetic products like toothpaste and mouthwash for its sweetening properties.
How much to take
- Typical amount
- Used as a food additive in very small quantities due to high sweetness intensity. Typical consumption is in milligrams per serving. No established nutritional dosage as it is non-nutritive.
- Suggested range
- The Acceptable Daily Intake (ADI) set by JECFA and EFSA is 0-5 mg per kg of body weight per day.
Potential benefits
Benefits linked to this supplement form:
Things to watch for
Possible side effects linked to this form:
Health goals
Needs and goals this form may help with:
Other forms of Saccharin
Compare absorption and active amounts with sibling forms:
Technical details â–¼
Chemical ID (CAS)
81-07-2 (acid form); 128-44-9 (sodium salt); 6381-91-5 (calcium salt)
Physical properties
Saccharin acid is a white crystalline powder with a melting point of 228-230°C. It has low solubility in water but high solubility in alkaline solutions. The sodium and calcium salts (saccharin sodium/calcium) are highly soluble in water, odorless, and form colorless solutions. It is stable under normal storage and processing conditions.
How it’s made
Saccharin is produced synthetically via the Remsen-Fahlberg process, starting with toluene. Toluene is sulfonated with chlorosulfonic acid to form ortho- and para-toluenesulfonyl chloride. The ortho-isomer is separated, aminated to form ortho-toluenesulfonamide, and then oxidized to yield saccharin. The final product is often converted to its sodium or calcium salt for improved solubility.