Saccharin
CAS Number
81-07-2
EC Number
201-321-0
What is Saccharin?
Saccharin (CAS 81-07-2), also known as O-benzosulphimide, is a synthetic, non-caloric sweetener approximately 300–500 times sweeter than sucrose.
Where is Saccharin used?
- Food and beverage: sugar substitute and taste-masking agent in tabletop sweetener blends, diet soft drinks and low-calorie confectionery
- Pharmaceuticals: taste-masking agent in oral syrups, chewable tablets and liquid dosage forms
- Personal care: toothpastes and mouthwashes
- Electroplating: corrosion inhibitor and brightening agent in nickel plating baths
- These applications deliver sweetness without fermentable sugars.
Good to know: Sodium saccharin is the most commercially traded form due to its significantly higher water solubility.
Commercial specifications
- Grades: Food Grade (FCC), USP, BP, Ph. Eur., technical grade
Other Names (Synonyms)
O-benzosulphimide|O-sulfobenzoic imide|o-sulfobenzoic acid imide|o-sulfobenzimide|O-benzoylsulfimide|O-benzoyl sulphimide|o-benzosulfimide|O-benzoic sulphimide
What are the physical properties of Saccharin?
Melting Point 228.8-229.7 °C
Boiling Point subl
Density 0.828 g/cm³
Appearance Saccharin is a crystalline solid with a sweet taste (500 times sweeter than sugar).
Color White
Odor odorless
Form Crystals or Crystalline Powder
Water Solubility 3.3 g/L (20 ºC)
Vapor Pressure 0Pa at 25℃
Refractive Index 1.5500 (estimate)
Log P -0.024 at 25℃
Which trade and regulatory codes apply to Saccharin?
HS Code 29251100
UN Number 3077
ADR Class 9
Packing Group III
WGK (Germany) 2