sakkarin

Sakkarin, more commonly spelled saccharin in English, is a synthetic sweetener used as a non-nutritive substitute for sugar. It is dramatically sweeter than sucrose—roughly a few hundred times sweeter—and provides little to no calories. In many products it is used in the form of its sodium salt, sodium saccharin, or other saccharin salts.

The sweetener was discovered in 1879 by Constantin Fahlberg while he was working in Ira Remsen’s laboratory at Johns Hopkins University. He noticed the sweetness of a compound he had synthesized and named it saccharin, from saccharine, reflecting its association with sugar. It quickly became a prominent sugar substitute, especially during periods of sugar shortages or dietary restrictions.

Sakkarin is heat-stable and widely used in beverages, desserts, chewing gum, toothpaste, and various processed foods. It is not metabolized by most people and is excreted largely unchanged in urine. Because it is not digested for energy, it contributes no calories. It is often used in combination with other sweeteners to improve taste and reduce aftertaste.

Safety and regulation around sakkarin have evolved over time. Early animal studies suggested a cancer risk in rodents, leading to regulatory scrutiny and, in some periods, warnings or restrictions in certain countries. In the United States, the warning requirement was removed in the late 1990s and early 2000s, and many other jurisdictions have since approved its use within established limits. Contemporary assessments generally consider saccharin safe when consumed within approved daily intake levels, though some individuals may be sensitive to it or prefer to avoid artificial sweeteners.