Sackarin

Sackarin, more commonly known in English as saccharin, is an artificial sweetener used as a non-nutritive sugar substitute. It is about 300 to 400 times sweeter than sucrose and provides no calories. The chemical formula is C7H5NO3S, and it is available in several salt forms, such as sodium saccharin, which are more water-soluble. It is valued for its heat stability, making it suitable for a wide range of foods and beverages.

History and naming: Saccharin was discovered in 1879 by Constantin Fahlberg while working with Ira Remsen at Johns Hopkins University. The name derives from its intense sweetness, linked to the word saccharine.

Chemical and biological properties: Saccharin is a heterocyclic compound that is not metabolized by the human body and is largely excreted unchanged in urine. Because it does not contribute calories, it is used in products marketed to people seeking to limit caloric intake, including foods, soft drinks, and some medicines and dental care products.

Uses and regulation: Saccharin is widely used around the world as a sugar substitute in a variety of products, either alone or in combination with other sweeteners. Regulatory status varies by jurisdiction, but it is generally approved for use within established acceptable daily intake levels. Past safety reviews prompted initial concerns about cancer risk in animal studies, but many health authorities now consider saccharin safe for typical human consumption.

See also: Saccharin safety and regulation; List of food additives.