Saccharin is a synthetic sweetener widely used around the world.
Saccharin is not sugar, nor is it the essence of sugar, but toluene extracted from coal tar. It is made through chemical reactions such as iodination, chlorination, oxidation, ammoniation, crystallization, and dehydration. The chemical name It is o-benzoylsulfonimide. The commercial saccharin sold on the market is actually the sodium salt of easily soluble o-benzoylsulfonimide, referred to as saccharin sodium.
Saccharin was discovered by American scientists in 1878. It is a very old sweetener. Its sweetness is 300 to 500 times that of sucrose, so it was quickly used by the food industry and Consumer acceptance. The disadvantages are poor flavor and bitter aftertaste, which limits its application.
Saccharin is mainly used in the food industry and can also be used in toothpaste, cigarettes and cosmetics. China allows the use of saccharin, but the dosage is limited: it should be less than 0.150g/kg in food and less than 0.08g/kg in salt soda.
The invention process
In 1879, Ira Lemson and Konstantin Fachberg, who were working in the laboratory of Johns Hopkins University in the United States, returned home While eating, they suddenly stopped. Fachberg forgot to wash his hands before eating. Most chemists would die if they encountered this situation, but Fachberg accidentally discovered the artificial sweetener-saccharin.
About this discovery, the two of them published a paper together, but only Fachberg's name was on the patent for saccharin, so he secretly applied for a patent for saccharin. Lemson later said: "Fachberg is a scoundrel, and to have my name appear with his is simply disgusting."