Is saccharin also a natural sugar? This is one question that resonates on the lips of many. Both are very sweet to taste and can serve the same purposes. Saccharin is an artificial sweetener and a non-nutritive one at that. Saccharin is 200 to 700 times sweeter than sucrose (known as table sugar) and does not raise blood sugar levels. If over-consumed, saccharin leaves a bitter, metallic aftertaste. Saccharin was accidentally discovered by the renowned researcher Constantin Fahlberg in 1878 when working on the derivatives of coal tar at the foremost John Hopkins University in Baltimore. It is synthesised in the laboratory by different oxidising chemicals. In appearance, it is a white, crystalline powder. Humans cannot metabolise it; hence, it is the first choice sweetener for people with diabetes. Saccharin is unstable when heated, and it does not react with other food substances, making it ideal for food storage. Saccharin is suitable for cooking and baking and does not encourage tooth decay.

Benefits and Applications of Saccharin:

Saccharin has a very long history of safe use amongst humans. It is used in jelly, baked food products, chewing gums, candies, desserts, and even salad dressings and is often found in toothpaste and mouthwash. It is usually used to manufacture vitamins, pharmaceuticals, and other medicines. In some instances, the ingredient is blended with other sweeteners, such as cyclamate and aspartame, which are mixed in the production process of carbonated soft drinks. One of the significant benefits of using saccharin is its use in people with diabetes and tackling obesity. Although excreted unchanged in the body, it stimulates insulin release due to its sweet taste. Saccharin helps in weight loss and the reduction of cavities. Saccharin is one sweetener that continues to be used in a range of low-calorie and sugar-free foods.