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Chemical Properties of Saccharin

Saccharin is the oldest form of artificial sweetener discovered by Constantine Fahlberg, who accidentally spilled a chemical on his hand. While consuming bread at dinner, he noticed that the bread tasted sweeter than normal. He traced the taste back to his lab and called the sweetener saccharin.

  1. Identification

    • Saccharin is a type of sugar with the chemical formula C7H5NO3S; this forms a carbon-shaped hexagon connected to a pentagon of carbon, nitrogen and sulfur. The hydrogen atoms connect to four carbons and the nitrogen, while two oxygen atoms connect to the sulfur and one connects to the carbon atom.

    Sweetness/Bitterness

    • Saccharin is 300 times as sweet as table sugar, called sucrose. In large quantities, it has a metallic or bitter aftertaste.

    Features

    • Saccharine is stable when heated, does not react in the presence of other food ingredients, and has a long shelf life.

    Benefits

    • Saccharin does not affect the glycemic index, meaning that diabetics can consume this product without causing blood sugar elevation.

    Types

    • Calcium and sodium saccharin are two additional forms of the sweetener, with both replacing the hydrogen atom in the pentagon structure.

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