The generic name for saccharin is 1,2-bnzisothiazolin-3-one-1,1-dioxide. It has been used as an intense sweetener for over a century.
Saccharin is an artificial non-nutritive sweetener manufactured chemicals and by weight is approximately 350 times sweeter than sugar. Saccharin is a white crystalline powder, odorless or with a faint aromatic odor.
It imparts a sweetness that is pleasant at the onset, but is followed by a lingering, bitter aftertaste.
Commercially it is available in sodium and calcium salt forms, both of which dissolve readily in water. Saccharin is acidic and not very soluble in water. For improved solubility, the food industry prefers the sodium or calcium.
Sodium saccharin is so widely used that it is often referred to simply as saccharin. It carted the foundation for sugar-free products worldwide.
It used in the United States as a commercial sugar substitute and in various food applications as well as non-food application such as brightening metal.
Saccharin
The primary goal of food is to promote our health and general well-being. Food science entails comprehending the characteristics, composition, and behaviors of food constituents in different situations, such as storage, handling, and consumption.
The Most Popular Posts
-
Fatty acids are fundamental to numerous biological processes, being key components of lipids that contribute to energy storage, cell structu...
-
Glycolipids are complex molecules composed of carbohydrates, fatty acids, and sphingosine, a long-chain amino alcohol. These compounds play ...
-
Acrylamide is a small and simple molecule, formally known as 2-propenamide. It is a chemical that forms in certain foods, particularly plant...
-
Crude fiber is a measure of the quantity of indigestible cellulose, pentosans, lignin, and other components of this type in present foods. ...
-
Gelatinization occurs when starch granules are heated in a liquid. It is responsible for the thickening of food systems. The process is an i...