SODIUM SACCHARIN
Introduction
Sodium saccharin is also known as saccharin, and its scientific name is phthaloxylphenylimide sodium salt. White prism crystals. Molecular weight 205.17. Melting point 226～231℃. Odourless or slightly fragrant, extremely sweet and bitter, slowly weathered in the air, losing about half of the crystalline water and becoming a white powder. The sweetness of the dilute solution is about 300 to 500 times that of sugar, and the sweetness threshold Chemicalbook value is about 0.00048%. It is easily soluble in water and slightly soluble in ethanol. Its thermal stability in aqueous solution is better than that of saccharin, and it does not change when heated at 100℃ for 2h. The aqueous solution is left for a long time, and the sweetness is gradually reduced. It is mainly used as an edible sweetener. It is not decomposed in the human body, excreted with urine, and has no nutritional value. It is made from phthalic anhydride or toluene.
Chemical properties
White diamond crystal or crystalline powder, odourless, There is a slight aromatic gas, a strong sweetness, and the aftertaste is slightly bitter, which is 300-500 times sweeter than that of sucrose. Melting point 226-Chemicalbook231℃. Easily soluble in water (99.8g, 20℃; 186.8g, 50℃; 328.3g, 95℃), soluble in ethanol (1g/50mL).
USE
Sodium saccharin is a commonly used artificially synthesised sweetener. It is not absorbed in the human body and does not produce heat. It can be used for plum and Chenpi, the maximum usage is 5.0g/kg, and the maximum usage in melon seeds is 1.2g/kChemicalbookg; the maximum usage in beverages, making wine, ice cream, ice cream, popsicles, pickles, compound seasonings, candied fruit, pastries, biscuits and bread is 0.15 G/kg; add the concentrated juice at 80% of the concentrated multiple.
