Sodium saccharin

Sodium saccharin (CAS 128-44-9), also known commercially as saccharin sodium anhydrous and listed as E954(iv), is a non-nutritive synthetic sweetener approximately 300–500 times sweeter than sucrose.

Where is Sodium saccharin used?

• Food and beverage: sweetener in tabletop blends and diet soft drinks
• Low-calorie confectionery for sugar reduction
• Pharmaceutical oral dosage forms: syrups, chewable tablets, lozenges
• It masks bitter active ingredients and improves patient compliance.
• Personal care: toothpastes, mouthwashes, lip care
• Animal feed and veterinary preparations: palatability enhancer
• Used as a sweetener in bread and general baking.
• Used in dairy products.
• Frequently used as a sweetener in toothpaste and sugar-free chewing gum; non-cariogenic.

Formulation notes

• Has a substantial synergistic effect on the sweetness of aspartame or cyclamate.
• Unlike aspartame, it is heat-stable, so it can be used in cooking and baking without losing sweetness.
• Considerably more soluble in water than saccharin and more frequently used in pharmaceutical formulations.
• Intended for use in feed, premixtures and drinking water for suckling and weaned piglets, fattening pigs and calves up to 4 months and for fattening calves up to 6 months, at levels up to 150 mg/kg of complete feed and drinking water.

Typical specification

• Available in anhydrous and dihydrate forms.
• Moisture content of 12-16%.
• Dihydrate form offered with a purity of >98.0% (HPLC)(T).

Regulatory status

• In the European Union, authorized as food additive E954 and may be used in certain food categories under EU additive regulations.
• Has FEMA number 2997.

Storage, packaging and handling

• Available in net weights of 25 kg, 50 lbs, or custom packaging.
• Stable under normal conditions but can degrade at high temperatures or in strong acids.

Frequently asked questions about Sodium saccharin

Does sodium saccharin participate in Maillard reactions or interact with other ingredients?

It is chemically stable and does not participate in Maillard reactions or interact with other ingredients, ensuring no impact on product color, texture, or consistency.

Can sodium saccharin be used to mask unpleasant flavors in food products?

Yes, it is used in the food industry to mask unpleasant flavors from other ingredients.

Technical content is compiled and updated by the SoleChem product team from public technical sources; the certificate of analysis (COA) governs product-specific specifications.