Saccharin Sodium
Sweeteners
6155-57-3
E954
C₇H₄NO₃S · Na
$5.51 ~ $8.27
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Saccharin Sodium?
Saccharin Sodium is a widely used high-intensity artificial sweetener, derived from the sodium salt of saccharin, that is primarily used globally as a non-caloric sugar substitute in foods, beverages, and pharmaceuticals.
How is Saccharin Sodium made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Sulfonation | Reacting Toluene with Chlorosulfonic acid to produce a mixture of o- and p-toluenesulfonyl chloride. | Temperature control is critical to manage the reaction rate and maximize the yield of the desired ortho-isomer, which is the precursor for saccharin. |
| 2 | Isomer Separation | Separating the liquid ortho-toluenesulfonyl chloride from the solid para-isomer, typically via low-temperature filtration or centrifugation. | The efficiency of separation directly impacts the purity of the intermediate. Complete removal of the para-isomer is essential to prevent unwanted by-products. |
| 3 | Amidation | Treating the purified ortho-toluenesulfonyl chloride with ammonia to form ortho-toluenesulfonamide (o-TS). | Monitor reaction pressure and temperature. Ensure complete reaction to minimize residual unreacted starting material, which can affect final purity. |
| 4 | Oxidation & Cyclization | Oxidizing the o-TS with a strong agent (e.g., sodium dichromate or potassium permanganate) in an alkaline solution to form insoluble saccharin acid. | The pH, temperature, and rate of oxidant addition must be strictly controlled. This is a key step that forms the core saccharin ring structure. |
| 5 | Neutralization (Salt Formation) | Reacting the purified, insoluble saccharin acid with a sodium source, such as sodium hydroxide or sodium carbonate, in water. | This converts the insoluble acid into the highly water-soluble sodium salt. The final pH must be carefully adjusted to ensure complete conversion without excess alkalinity. |
| 6 | Decolorization & Filtration | Treating the sodium saccharin solution with activated carbon to remove color and trace organic impurities, followed by fine filtration. | The amount of carbon and contact time are key. Filtration must be thorough to remove all carbon particles, which would otherwise contaminate the final product. |
| 7 | Crystallization & Drying | Concentrating the purified solution (e.g., via evaporation) and cooling it to induce crystallization. The resulting crystals are centrifuged and dried. | The cooling rate influences crystal size. Drying temperature and vacuum level must be controlled to achieve the target moisture content without product degradation. |
| 8 | Sieving & Quality Control | Sieving the dried product through specific mesh screens to ensure a uniform particle size. Final product is sampled for comprehensive analysis. | Final QC testing for purity (assay), heavy metals, arsenic, and microbiologicals is mandatory to meet food-grade or pharmacopeial standards (e.g., USP/FCC). |
| 9 | Packaging | Filling the finished Sodium Saccharin into clean, dry, food-grade, sealed containers in a controlled, hygienic environment. | Packaging must protect the product from moisture and external contamination. Proper labeling with batch number, manufacturing date, and expiry date is crucial for traceability. |
Technical Specifications
| CAS Number | 6155-57-3 |
| Chemical Formula | C₇H₄NO₃S · Na |
| Solubility | Highly soluble in water (~200–1000 g/L @25 °C); sparingly soluble in ethanol |
| Storage Conditions | Cool, dry, sealed; avoid moisture |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Diet sodas
tablets
gums
jams
medicine coatings
oral hygiene products
baked goods
Mechanism of action:
| Parameter | Saccharin Sodium |
|---|---|
| Functional Category | High-Intensity Sweetener; Non-nutritive Sweetener |
| Key Ingredients | Sodium 2-sulfobenzoic acid imide dihydrate (Sodium Saccharin) |
| Mechanism of Action | Binds to and activates the TAS1R2/TAS1R3 heterodimer G-protein coupled sweet taste receptors on the tongue. This activation triggers a downstream signaling cascade (via gustducin, adenylyl cyclase, and cAMP), leading to depolarization of the taste receptor cell and the perception of intense sweetness without providing metabolizable energy. |
| Application Effect in Product | Provides intense sweetness (approx. 300-400x sucrose) without adding calories or carbohydrates. Stable under heat and acidic conditions, making it suitable for diet beverages, baked goods, tabletop sweeteners, and pharmaceuticals. May impart a slight bitter or metallic aftertaste at high concentrations. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Saccharin Sodium | Artificial Sweetener (Sulfonamide) | 200–700x sweeter than sucrose; Non-caloric; Highly heat-stable. | Extremely low cost; Excellent stability in heat and acidic conditions; Long shelf life. | Noticeable bitter or metallic aftertaste, especially at high concentrations. | Baked goods, diet soft drinks, tabletop sweeteners, pharmaceuticals, toothpaste. | For maximum cost-effectiveness and process stability where aftertaste can be masked or tolerated. |
| Aspartame | Artificial Sweetener (Dipeptide) | ~200x sweeter than sucrose; Metabolized to provide minimal calories; Clean taste. | Very clean, sugar-like flavor with little to no aftertaste; Enhances fruit flavors. | Loses sweetness when heated (not heat-stable); Not suitable for individuals with phenylketonuria (PKU). | Cold beverages (diet sodas), yogurt, chewing gum, tabletop sweeteners, cold cereals. | For a superior sugar-like taste in applications that do not involve heating. |
| Sucralose | Artificial Sweetener (Chlorinated Sucrose) | ~600x sweeter than sucrose; Non-caloric; Made from sugar; Highly heat-stable. | Excellent heat and pH stability; Widely considered to have a very sugar-like taste; Versatile. | More expensive than saccharin and aspartame; Some perceive a slight chemical note. | Baking, cooking, beverages, canned goods, protein powders; highly versatile for home and industrial use. | For a heat-stable, versatile sweetener with a good taste profile suitable for a broad range of foods. |
| Acesulfame Potassium (Ace-K) | Artificial Sweetener (Salt) | ~200x sweeter than sucrose; Non-caloric; Heat-stable; Often used in blends. | High stability; Works synergistically with other sweeteners to improve taste and reduce aftertaste. | Can have a bitter aftertaste on its own at higher concentrations. | Blended in diet sodas, powdered drinks, protein supplements, and baked goods. | To create a more balanced, sugar-like sweetness profile by blending with other sweeteners. |
| Stevia (Rebaudioside A) | Natural High-Intensity Sweetener | 200–400x sweeter than sucrose; Non-caloric; Plant-derived; Heat-stable. | Natural, plant-based origin appeals to "clean label" consumers; Zero glycemic index. | Can have a pronounced bitter or licorice-like aftertaste; Higher cost than most artificial options. | "Natural" beverages, tabletop sweeteners, yogurts, health-focused products. | When a natural, plant-derived, zero-calorie sweetener is the primary requirement for marketing or formulation. |
Technical Documents
Available Documentation
Spec Sheet, COA, MSDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications