Saccharin is an artificial sweetener that provides sweetness without food energy or calories. It is one of the earliest sugar substitutes, having been used for more than a century in processed foods and beverages. Because it is about 300 times sweeter than sucrose (table sugar), only very small amounts are needed to achieve the desired sweetness. This high intensity, combined with its stability and low cost, has helped saccharin remain in use despite the development of many newer sweeteners.
History
Saccharin was discovered in 1879 by Constantin Fahlberg and Ira Remsen at Johns Hopkins University in Baltimore. The discovery was accidental: Fahlberg noticed a sweet taste on his hands after working on oxidation reactions involving toluene sulfonamide. Saccharin gained popularity in the early 20th century, especially during World War I and World War II, when sugar shortages made alternatives essential.
In the 1970s, concerns arose after studies showed that very high doses of saccharin caused bladder cancer in laboratory rats. This led to warnings and temporary restrictions in several countries. However, later research found that the cancer mechanism observed in rats does not apply to humans. As a result, saccharin was removed from the list of potential human carcinogens, and regulatory agencies such as the U.S. Food and Drug Administration and the European Food Safety Authority have approved its use within established acceptable daily intake levels.
Synthesis and metabolism
Saccharin is produced through chemical synthesis, commonly involving the oxidation of ortho-toluene sulfonamide using strong oxidizing agents to form the saccharin structure. After ingestion, saccharin is not metabolized by the human body. Instead, it is absorbed, filtered by the kidneys, and excreted unchanged in the urine. Because it does not affect blood glucose levels, saccharin is suitable for people with diabetes. To reduce its slightly bitter or metallic aftertaste, it is often blended with other sweeteners such as aspartame or sucralose.
Uses
Saccharin is widely used in carbonated soft drinks, tabletop sweeteners, baked goods, and low-calorie desserts. It is also common in oral hygiene products like toothpaste and mouthwash, where it helps mask unpleasant flavors. Beyond food applications, saccharin has industrial uses, including as an additive in electroplating processes such as nickel deposition. Together, these diverse applications highlight saccharin’s long-standing importance in both food science and industry.
Saccharin: History, Properties, and Uses of an Artificial Sweetener
