Many people think that sodium saccharin is saccharin, or a kind of saccharin. In fact, this is a misunderstanding.

First, the sweetness of saccharin sodium is 300 to 500 times that of sucrose, and the sweetness threshold is 0.00048%. The sweet taste remains for a long time, slightly bitter, and when used in combination with sugar and glucose, the bitter taste can be reduced to a certain extent.

Sodium saccharin is easily soluble in water, and its solubility in water increases rapidly with increasing temperature. The solubility at 20℃ is 99.8%. The acidic solution of saccharin sodium gradually decomposes to o-sulfonamide benzoic acid when heated for a long time, which weakens the sweet taste. The usage standard stipulates that the usage amount should not exceed 0.15 g / kg.b34

Saccharin is an artificial sweetener and its scientific name is o-sulfonyl benzimide. The commercially available saccharin is the sodium salt of saccharin. Because saccharin is not easily soluble in water, it is used as a sodium salt. This is also the fundamental difference between the two.

Regardless of whether it is saccharin sodium or saccharin, it should be reasonably controlled according to standards in order to achieve the best results.