Saccharin or saccharine, the oldest but controversial artificial sweetener, which has been used as a low-calorie sweetener and sugar substitute in food and beverage for more than 100 years with the European food additive number E954.  

With the advantage of lower price and heat stability (250°C, thus suitable for cooking and baking), it was widely used in food and beverage. However, its food uses are not as popular as it used to be, but its market in toothpaste is big.

China exported around 15,000MT saccharin and its salts in 2019, and the USA imported about 900MT from the global market.

There are three problems with this sweetener:

Bitter taste
Considering its association with bladder cancer in studies in the 1970s (although authorities have demonstrated no such relationship in 2000), its application is limited and with the ADI of 15 milligrams per kilogram body weight per day (mg/kg bw/d) (1)
Environmental pollution from the manufacturing process
Let’s see more about this ingredient. Commonly we say saccharin refers to sodium saccharin, which is the common form of saccharin that is used in food and toothpaste.

http://www.chinafooding.com/Sodium_Saccharin