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Sodium Saccharin Description
| ITEM | STANDARD |
| Identification | Positive |
| Melting point of insolated saccharin °C | 226-230 |
| Appearance | White crystals |
| Content % | 99.0-101.0 |
| Loss on drying % | ≤15 |
| Ammonium salts ppm | ≤25 |
| Arsenic ppm | ≤3 |
| Benzoate and salicylate | No precipitate or violet color appears |
| Heavy metals ppm | ≤10 |
| Free acid or alkali | Complies with BP /USP/DAB |
| Readily carbonizable substances | Not more intensely colored than reference |
| P-toluene sulfonamide | ≤10ppm |
| O-toluene sulfonamide | ≤10ppm |
| Selenium ppm | ≤30 |
| Related substance | Complies with DAB |
| Clarity and color solution | Color less clear |
| Organic volatiles | Complies with BP |
| PH value | Complies with BP/USP |
| Benzoic acid-sulfonamide | ≤25ppm |
| DETERMINATION: |
Complies with BP2000/USP26 |
Sodium Saccharin Application
The food industry uses sodium saccharine as an additive in various products.
Sodium saccharine is used as a non-nutritive sweetener and stabilizer in a variety of food and drinks.
Bakeries use sodium saccharin to sweeten baked goods, breads, cookies and muffins.
Artificially sweetened diet drinks and sodas use sodium saccharin since it dissolves readily in water.
Other products that contain sodium saccharin include marzipan, plain, sweetened and fruit-flavored yogurt, jams/jellies and ice cream.
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