Sodium Saccharin
Sweeteners
$5.51 ~ $8.27
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Sodium Saccharin?
Sodium saccharin is a zero-calorie artificial sweetener used as a sugar substitute in beverages, packaged foods, and medications.
How is Sodium Saccharin made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Sulfonation | React Toluene with Chlorosulfonic Acid. | This is a highly exothermic reaction. Strict temperature control is critical to manage the reaction rate and maximize the yield of the desired intermediate, o-Toluenesulfonyl chloride. |
| 2 | Isomer Separation | Separate the liquid ortho-isomer from the solid para-isomer. | The mixture is cooled, causing the unwanted para-isomer to solidify. It is then removed by filtration. The purity of the separated ortho-isomer is crucial for the efficiency of subsequent steps. |
| 3 | Amidation | React the purified o-Toluenesulfonyl chloride with ammonia. | This step forms o-Toluenesulfonamide (OTS). The reaction must be controlled for temperature and pressure to ensure complete conversion and safe handling of ammonia. |
| 4 | Oxidation | Oxidize the OTS using an oxidizing agent (e.g., potassium permanganate or sodium dichromate). | This key step creates the five-membered ring structure, forming insoluble saccharin acid. Precise control over the oxidant addition and temperature is vital to maximize yield and prevent side reactions. |
| 5 | Neutralization (Salt Formation) | React the insoluble saccharin acid with a sodium base like Sodium Hydroxide. | The reaction is carefully monitored to reach a neutral pH. This converts the poorly soluble acid into the highly water-soluble Sodium Saccharin salt. |
| 6 | Decolorization & Filtration | Treat the Sodium Saccharin solution with activated carbon. | Activated carbon adsorbs color and other organic impurities. The solution is then filtered to produce a crystal-clear liquid, which is essential for a high-purity final product. |
| 7 | Crystallization & Centrifugation | Cool the purified solution to crystallize the Sodium Saccharin. | A controlled cooling profile is used to grow crystals of the desired size and purity. The resulting slurry is fed to a centrifuge to separate the wet crystals from the mother liquor. |
| 8 | Drying & Sieving | Dry the wet crystals in a fluid bed or vacuum dryer. | Drying temperature and time are carefully managed to achieve the specified final moisture content without causing thermal degradation. The dried product is sieved to ensure a uniform particle size. |
| 9 | Quality Control & Packaging | Test the final product against food-grade or pharmaceutical specifications. | Comprehensive testing confirms purity, absence of heavy metals, and other critical parameters. The product is then packaged in sealed, food-safe containers in a controlled environment to prevent contamination. |
Technical Specifications
| Shelf Life | 60 Months |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | Sodium Saccharin |
|---|---|
| Functional Category | High-Intensity Sweetener; Sugar Substitute |
| Key Ingredients | Sodium o-benzosulfimide |
| Mechanism of Action | Binds to and activates the TAS1R2/TAS1R3 G-protein coupled receptors on taste buds, which are responsible for sweet taste perception. This binding triggers a downstream signaling cascade, resulting in a neural signal interpreted by the brain as sweetness, without the compound being metabolized for energy. |
| Application Effect in Product | Provides intense sweetness (300-400x that of sucrose) without adding calories, enabling sugar reduction or replacement. Stable across a wide range of pH and temperature conditions, making it suitable for beverages, baked goods, and processed foods. Often used synergistically with other sweeteners to improve taste profile and mask off-notes. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sodium Saccharin | Artificial High-Intensity Sweetener | 300-400x sweeter than sugar; highly heat-stable; non-caloric. | Lowest cost among artificial sweeteners; excellent stability in baking and processing. | Has a distinct bitter or metallic aftertaste, especially at higher concentrations. | Tabletop sweeteners, baked goods, beverages, processed foods where cost is a primary concern. | For maximum cost-effectiveness and heat stability, particularly in industrial food production. |
| Aspartame | Artificial High-Intensity Sweetener | ~200x sweeter than sugar; composed of amino acids; non-caloric. | Clean, sugar-like taste profile with minimal aftertaste for most people. | Loses sweetness when heated, making it unsuitable for baking; not safe for people with PKU. | Diet carbonated beverages, chewing gum, yogurts, cold cereals. | When a clean, sugar-like flavor is required for a cold application like a diet soda. |
| Sucralose | Artificial High-Intensity Sweetener | ~600x sweeter than sugar; derived from sucrose; highly heat-stable; non-caloric. | Excellent versatility and stability across a wide range of temperatures and pH levels; clean taste. | Higher cost than saccharin or acesulfame potassium. | Beverages, baked goods, sauces, protein powders, general-purpose sugar replacement. | For a highly stable, versatile sweetener with a clean taste that works in almost any food or beverage. |
| Acesulfame Potassium (Ace-K) | Artificial High-Intensity Sweetener | ~200x sweeter than sugar; heat-stable; non-caloric. | Works synergistically with other sweeteners to create a more rounded, sugar-like profile; cost-effective. | Can have a slight bitter aftertaste when used alone at high concentrations. | Blends for diet soft drinks, candies, desserts, dairy products. | As part of a sweetener blend to improve overall taste, achieve sweetness synergy, and manage costs. |
| Stevia (Steviol Glycosides) | Natural High-Intensity Sweetener | 200-350x sweeter than sugar; plant-derived; heat-stable; zero-calorie. | Natural, plant-based origin appeals to consumers seeking "clean labels". | Can have a characteristic licorice-like or bitter aftertaste, depending on purity (e.g., Reb A). | "Natural" food products, beverages, yogurts, protein bars, tabletop sweeteners. | When a natural, plant-derived, zero-calorie sweetener is required for a clean-label product. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications