Name: Saccharin Sodium
CAS No: 1,2-Benzisothiazol-3(2 H ), one 1,1-dioxide, sodium salt 2-Benzisothiazol-3(2 H )-one 1,1-dioxide, sodium salt [6155-57-3], for the dihydrate [128-44-9]
BP: Saccharin Sodium JP: Saccharin Sodium Hydrate PhEur: Saccharin Sodium USP: Saccharin Sodium
1,2-Benzisothiazolin-3-one 1,1-dioxide, sodium salt; Crystallose; E954; gendorf 450; saccharinum natricum; sodium o-benzosulfimide; soluble gluside; soluble saccharin; sucaryl sodium.
1,2-Benzisothiazol-3(2 H ), one 1,1-dioxide, sodium salt 2-Benzisothiazol-3(2 H )-one 1,1-dioxide, sodium salt [6155-57-3], for the dihydrate [128-44-9]
C7H4NNaO3S 205.16 C7H4NNaO3S 1=2H2O (84%) 217.24 C7H4NNaO3S2H2O (76%) 241.19
Saccharin sodium is an intense sweetening agent used in beverages, food products, table-top sweeteners,(1) and pharmaceutical formulations such as tablets, powders, medicated confectionery, gels, suspensions, liquids, and mouthwashes;(2) see Table I. It is also used in vitamin preparations. Saccharin sodium is considerably more soluble in water than saccharin, and is more frequently used in pharmaceutical formulations. Its sweetening power is approximately 300–600 times that of sucrose. Saccharin sodium enhances flavor systems and may be used to mask some unpleasant taste characteristics. Injection of saccharin sodium has been used to measure the armto-tongue circulation time.
Saccharin sodium occurs as a white, odorless or faintly aromatic, efflorescent, crystalline powder. It has an intensely sweet taste, with a metallic or bitter aftertaste that at normal levels of use can be detected by approximately 25% of the population. The aftertaste can be masked by blending saccharin sodium with other sweeteners. Saccharin sodium can contain variable amounts of water.
See Table II.
Unless stated, data refer to either 76% or 84% saccharin sodium. Acidity/alkalinity pH = 6.6 (10% w/v aqueous solution) Density (bulk) 0.8–1.1 g/cm3 (76% saccharin sodium); 0.86 g/cm3 (84% saccharin sodium). Density (particle) 1.70 g/cm3 (84% saccharin sodium) Density (tapped) 0.9–1.2 g/cm3 (76% saccharin sodium); 0.96 g/cm3 (84% saccharin sodium). Melting point Decomposes upon heating. Moisture content Saccharin sodium 76% contains 14.5% w/w water; saccharin sodium 84% contains 5.5% w/w water. During drying, water evolution occurs in two distinct phases. The 76% material dries under ambient conditions to approximately 5.5% moisture (84% saccharin sodium); the remaining moisture is then removed only by heating. NIR spectra see Figure 1. Solubility see Table III. Specific surface area 0.25 m2 /g
Saccharin sodium is stable under the normal range of conditions employed in formulations. Only when it is exposed to a high temperature (1258C) at a low pH (pH 2) for over 1 hour does significant decomposition occur. The 84% grade is the most stable form of saccharin sodium since the 76% form will dry further under ambient conditions. Solutions for injection can be sterilized by autoclave. Saccharin sodium should be stored in a well-closed container in a dry place
Saccharin sodium does not undergo Maillard browning.
Saccharin is produced by the oxidation of o-toluene sulfonamide by potassium permanganate in a solution of sodium hydroxide. Acidification of the solution precipitates saccharin, which is then dissolved in water at 508C and neutralized by addition of sodium hydroxide. Rapid cooling of the solution initiates crystallization of saccharin sodium from the liquors.
There has been considerable controversy concerning the safety of saccharin and saccharin sodium in recent years; however, it is now The WHO has set a temporary acceptable daily intake of up to 2.5 mg/kg body-weight for saccharin, including its salts.(3) In the UK, the Committee on Toxicity of Chemicals in Food, Consumer Products, and the Environment (COT) has set an acceptable daily intake for saccharin and its salts (expressed as saccharin sodium) at up to 5 mg/kg body-weight.(4) LD50 (mouse, oral): 17.5 g/kg(5) LD50 (rat, IP): 7.1 g/kg LD50 (rat, oral): 14.2 g/kg
Observe normal precautions appropriate to the circumstances and quantity of material handled. Eye protection and a dust mask are recommended
Accepted for use as a food additive in Europe; ‘E954’ is applied to both saccharin and saccharin salts. Included in the FDA Inactive Ingredients Database (buccal and dental preparations; IM and IV injections; oral and topical preparations). Included in nonparenteral medicines licensed in the UK. Included in the Canadian List of Acceptable Non-medicinal Ingredients.
Acesulfame potassium; alitame; aspartame; isomalt; lactilol; maltitol; mannitol; neotame; saccharin; sorbitol; sucralose; tagatose; thaumatin; xylitol.
Saccharin sodium is one of the materials that have been selected for harmonization by the Pharmacopeial Discussion Group. For further information see the General Information Chapter <1196> in the USP32–NF27, the General Chapter 5.8 in PhEur 6.0, along with the ‘State of Work’ document on the PhEur EDQM website, and also the General Information Chapter 8 in the JP XV. The perceived intensity of sweeteners relative to sucrose depends upon their concentration, temperature of tasting, and pH, and on the flavor and texture of the product concerned. Intense sweetening agents will not replace bulk, textural, or preservative characteristics of sugar if sugar is removed from a formulation. Synergistic effects for combinations of sweeteners have been reported. Saccharin sodium is often used in combination with cyclamates and aspartame since the saccharin sodium content may be reduced to minimize any aftertaste. The PubChem Compound ID (CID) for saccharin sodium includes 656582 and 23691045