HOMENewsIntroduction to Sodium Saccharine

Introduction to Sodium Saccharine

2023-03-14 10:03:47

Product Information

Chemical formula: C7H4NNaO3S
Molecular weight: 205.166
CAS No.: 128-44-9
EINECS No.: 6155-57-3
Boiling point: 438.9 º C
Flashpoint: 219.3 º C
Appearance: white crystalline powder
Solubility: soluble in water and ethanol


Food industry:

In general, saccharin sodium is used in cold drinks, beverages, jellies, ice cream, pickled vegetables, preserves, pastries, preserved fruits, protein sugar, etc. We can also use saccharin sodium in the food industry and diabetes patients as a sweetened diet, a commonly used synthetic sweetener.

Sodium SaccharinSodium Saccharin

Feed industry:

In the feed industry, saccharin sodium is used as an additive. We mainly use it in pig feed, sweetener, etc.
Daily chemical industry: In daily life, items that will use saccharin sodium include toothpaste, mouthwash, eye drops, etc.

Sodium SaccharinSodium Saccharin


Development Status

Since the 1960s, China has mainly used saccharin sodium to synthesize sweeteners. Due to the safety problems, China has begun to control its production and application and has shut down some small-scale manufacturers, while limiting the capacity of large factories. As a synthetic sweetener, saccharin sodium is mainly used in Pickled vegetables, fruit juice, candied fruits, and prepared wine. It is indispensable in people's life. The toothpaste, food, and drinks we use every day for brushing our teeth contain saccharin sodium.
The development of the saccharin sodium industry is restricted by the national industrial policy. For saccharin sodium products, the state implements fixed-point production, limited production and sales, and total amount control. Enterprises need to approve the annual production plan. At present, there are 4 nationally designated manufacturers of saccharin sodium in China. The quality of saccharin sodium produced by them has reached the national standard and the internationally recognized British Pharmacopoeia standard.

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