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What is the Saccharin sodium ?
Saccharin sodium is white crystalline powder, while it's Molecular Formula is C7H4NNaO3S. Saccharin is a non-nutritive or artificial sweetener. It's made in a laboratory by oxidizing the chemicals o-toluene sulfonamide or phthalic anhydride.
What is the CAS number for Saccharin sodium ?
The CAS number of Saccharin sodium is 128-44-9.
What is Saccharin sodium (128-44-9) used for?
Saccharin Sodium is a commonly used form of saccharin due to its high solubility and stability. In addition to carbonated diet drinks, saccharin is used to sweeten low-calorie candies, jams, jellies, and cookies. It's also used in many medicines. Saccharin can be used similarly to table sugar to sprinkle onto food, such as cereal or fruit, or used as a sugar substitute in coffee or when baking. The FDA considers saccharin a high-intensity sweetener as it is many times sweeter than sugar. Other FDA approved sweeteners include: Aspartame: Unlike saccharin, aspartame contains calories and may be considered a nutritive sweetener.
InChI:InChI=1/C7H5NO3S/c9-7-5-3-1-2-4-6(5)12(10,11)8-7/h1-4H,(H,8,9)/p-1
Articles related to Saccharin sodium:
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| Saccharin sodium as a potential sweetener for antidotal charcoal |
This study explored if saccharin sodium, as a sweetener in activated charcoal formulations, would be sufficiently available to provide sweetness while not severely reducing charcoal’s adsorption capacity.
, American Journal of Hospital Pharmacy, Volume 34, Issue 12, 1 December 1977, Pages 1342–1344
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| Effects of daily exposure to saccharin sodium and rebaudioside A on the ovarian cycle and steroidogenesis in rats |
Most studies on the safety of saccharin sodium have been based on mice, and recent studies demonstrated that saccharin sodium was able to reduce glucose tolerance. Saccharin sodium decreased male reproductive performance at a high dose (0.46 g/kg/day), while no adverse reproductive effects were observed at low (0.04 g/kg/day) and middle (0.21 g/kg/day) doses.
, Reproductive Toxicology Volume 76 , March 2018, Pages 35-45
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