Sweetner

Saccharin sodium CAS 128-44-9

Saccharin sodium CAS 128-44-9

Short Description:

Saccharin sodium CAS 128-44-9


Saccharin sodium, also known as saccharin, is a sodium salt of ortho sulfonyl benzimide. White prismatic crystals. Molecular weight 205.17. Melting point 226-231 ℃. Odorless or slightly fragrant, extremely sweet with a bitter taste, slowly weathered in the air, losing about half of its crystalline water and becoming a white powder. The sweetness of dilute aqueous solution is about 300-500 times that of sugar, with a sweetness threshold of approximately 0.00048%. Easy to dissolve in water, slightly soluble in ethanol. Its thermal stability in aqueous solution is better than that of saccharin, and there is no change after heating at 100 ℃ for 2 hours. The sweetness gradually decreases when the aqueous solution is left for a long time. Mainly used as an edible sweetener. It does not decompose in the human body, is excreted with urine, and has no nutritional value. Prepared from phthalic anhydride or toluene as raw materials.


















                














                

Product Detail

Product Tags

Saccharin sodium CAS 128-44-9


Colorless to white rhombohedral plate-like crystals or white crystalline weathered powder. No odor or slight odor. Extremely sweet, even in a 10000 fold aqueous solution, there is still a strong sweetness, with a sweetness threshold of about 0.00048%. The sweetness in dilute solution is about 500 times that of sucrose. When the concentration is low, it has a sweet taste, and when it is high (greater than 0.026%), it has a bitter taste. Therefore, when used alone, the concentration should be below 0.02%. Heating under acidic conditions eliminates the sweetness. And it can form bitter ortho aminosulfonylbenzoic acid. Easy to dissolve in water (1g/1.5m1), slightly soluble in ethanol (1g/50m1).


Usage:
Used as a food sweetener and diagnostic medication.


















                














                

















                














                

















                














                
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