Saccharine

Saccharine is an English adjective that describes something excessively sweet in taste or sentiment. It is often used to criticize flavors that taste syrupy or to characterize overly sentimental media, such as films or writing, that rely on emotion rather than substance. The word carries a negative connotation in many contexts.

Etymology and usage: The term derives from Latin saccharinus, meaning sugar-like, from sacchar- for sugar. As an adjective, saccharine can refer to culinary flavors, textures, or emotional tones, signaling sweetness that feel artificial or cloying.

Saccharin (the related compound) is a synthetic, high-intensity sweetener discovered in 1879 by Constantin Fahlberg. It is about 300 to 400 times sweeter than sucrose and is used to sweeten foods and beverages, especially sugar-free products. Saccharin is commonly used as its sodium or calcium salt and is marketed under brands such as Sweet'N Low, Necta Sweet, and Sugar Twin. It is heat-stable and suitable for cooking and baking in many formulations.

Safety and regulation: Regulatory assessments over the years have generally found saccharin safe for typical consumption. Early animal studies suggested cancer risk in rodents, but there is no consistent evidence of similar risk in humans. Saccharin is approved for use in many countries and may be subject to usage limits or labeling requirements in some jurisdictions. Unlike aspartame, saccharin does not contain phenylalanine, which is a consideration for individuals with phenylketonuria.

See also: Artificial sweeteners, Sugar substitutes, Taste.