A calorie-free sweetener discovered in 1879. It has been used for sweetening food and beverages since the beginning of the twentieth century. Sodium saccharinate was used especially intensively during the World Wars due to the shortage of sugar.

Relative sweetness:
300-500 times sweeter than sugar.

It is not absorbed by the body, is slowly absorbed and quickly excreted from the body by the kidneys in unchanged form.

When sugar is replaced with saccharin in food and beverages, the number of calories decreases sharply. Highly stable product, can be stored for a long time. It is suitable for hot food production and baking.Does not cause tooth decay. It is shown to people suffering from diabetes mellitus.In combination with other intense sweeteners, it gives a good synergistic effect.

-carbonated and non
-carbonated drinks
- juices
- puddings, jellies
-dairy products
-table sweeteners
-cider, pickles, sauces
-fish and fruit preserves
- chewing gum
- jams, marmalades
- pharmaceuticals
-confectionery products
-cereal breakfasts
-instant drinks

Saccharin is approved for use in more than 90 countries of the world (including the Russian Federation). It is approved by the Joint Expert Commission on Food Additives (JECFA) The World Health Organization (WHO) and the Scientific Committee on Food Products of the European Community.

The permissible daily dose:
The permissible daily intake Dose (ADI) for saccharin was set at 5 mg per kilogram of human body weight (JECFA) Safety.Sodium saccharinate is the most thoroughly studied product among other artificial sweeteners. If ADI standards are observed, it does not pose a health hazard.


E-code E 954
Application beverage production, confectionery industry, production of fast food, dairy industry, dietary products, pharmaceutical industry, fat and oil industry, sports nutrition, table sweeteners
Sweetness coefficient 300-500

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