sacharin

Saccharin, also known as saccharin sodium or saccharin acid depending on its form, is an artificial sweetener used as a sugar substitute in various food and beverage products. It was discovered in 1879 by Constantin Fahlberg and Ira Remsen and has been widely used since the early 20th century. Saccharin is approximately 300 to 400 times sweeter than sucrose (table sugar), allowing for small quantities to provide a similar level of sweetness.

Chemically, saccharin is a member of the class of compounds called benzoic sulfimides. Its crystalline structure and distinctive bitter or metallic aftertaste are characteristic features. It is commonly used in products such as diet sodas, sugar-free gum, baked goods, and tabletop sweeteners.

Despite its widespread use, saccharin has been associated with health concerns over the years. Early studies suggested a potential link between saccharin and bladder cancer in laboratory rats, leading to regulatory scrutiny. As a result, it was banned or restricted in some countries during the 1970s and 1980s. However, subsequent research and evaluations by agencies such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) have concluded that saccharin is safe for human consumption within established acceptable daily intake levels. Today, saccharin is approved for use in many countries and is considered a low-calorie sweetener option for people managing calorie intake or blood sugar levels.

In summary, saccharin is a synthetic sweetener with a long history of human use, subject to ongoing scientific review to ensure safety and regulatory compliance.