Sodium Saccharin was first produced in 1879 by Constantin Fahlberg, who was a chemist working on coal tar derivatives at the Johns Hopkins Univers Sodium saccharin.
Throughout his research he accidentally discovered Sodium saccharins intensely sweet flavor. In 1884, Fahlberg applied for patents in several countries as he described methods of producing this chemical, which he called saccharin.
It is white crystal or power with inodorous or slight sweetness, easily soluble in water.
Its sweetness is around 500 times sweeter than that of sugar.
It is stable in chemical property, without fermentation and change of color.
To be used as a single sweetener, it tastes a little bitter. Normally it is recommended to be used along with other Sweeteners or acidity regulators, which could cover the bitter taste well.
Among all sweeteners in the current market, Sodium Saccharin takes the lowest unit cost calculated by unit sweetness.
So far, after used in food field for more than 100 years, sodium saccharin is proved to be safe for human consumption within its proper limit.
