saccharin

Saccharin is a synthetic, non-nutritive sweetener used to impart sweetness to foods and beverages. It is about 300 to 400 times sweeter than sucrose and has the chemical formula C7H5NO3S. It is not metabolized by the body and provides negligible calories. Saccharin is heat-stable, enabling use in cooking and baking, and is commonly found in tabletop sweeteners, soft drinks, medicines, and toothpaste. The compound is highly water-soluble and can have a bitter or metallic aftertaste at higher concentrations.

Historically, saccharin was discovered in 1879 by Constantin Fahlberg at Johns Hopkins University while researching coal-tar derivatives. He noticed the sweetness on his fingers after the compound contacted his skin and named it saccharin, from the sense that it imparted a sugar-like flavor.

Chemically, saccharin is an aromatic sulfonimide with the IUPAC name 1,2-benzisothiazol-3(2H)-one-1,1-dioxide. It is a non-nutritive sugar substitute, not metabolized by the human body, and is used in a wide range of low- or no-calorie products.

Safety and regulation have evolved over time. In the late 20th century, saccharin faced regulatory scrutiny because of animal studies suggesting a cancer risk, leading to restrictions and, in some places, warnings. Subsequent human studies and reviews found no conclusive evidence that saccharin causes cancer in humans at typical exposure levels. Today, saccharin remains approved as a sweetener in many countries and is used within regional acceptable daily intakes.