Sodium Saccharin


What is saccharin?

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 it does not raise blood sugar levels. If over consumed, saccharin leaves a bitter, metallic after taste.

Saccharin was accidentally discovered by the renowned researcher, Constantin Fahlberg in the year 1878 when working on the derivatives of coal tar at the foremost John Hopkins University in Baltimore. It is synthesized in the laboratory by different oxidizing chemicals. In appearance, it is a white, crystalline powder.

Humans cannot metabolize 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; a quality which makes it ideal for food storage. Saccharin is suitable for cooking and baking, does not encourage tooth decay.


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 in salad dressings and often found in toothpaste and mouthwash. Overall, often used in the manufacture of vitamins, pharmaceuticals, and other medicines.

In some instances, the ingredient blended with other sweeteners such as cyclamate and aspartame, which are mix together in the production process of carbonated soft drinks.


One of the significant benefits of the use of saccharin is its use in people with diabetes and in tackling obesity. Although excreted unchanged in the body, it stimulates the release of insulin due to its sweet taste. Saccharin helps in weight loss and the reduction of cavities. Saccharin is one sweetener which continues to find important use for a range of low calory and sugar-free food.