Saccharin is the oldest of the sweeteners, obtained in the laboratory in the 19th century, as an antiseptic and preservative.
Saccharin has the appearance of a white odorless powder with an intense sweet taste. Saccharin is sweeter than sugar in 300 times. As a food additive, saccharin has the code E954.
The sugar substitute saccharin has the following properties:
Saccharin is heat-stable, i.e. when cooking hot dishes, sweetness does not disappear
Saccharin is highly soluble in water
Metabolism is exposed to less than 4% of saccharin entering the body
Caloric content of saccharin is equated to zero
The glycemic index of saccharin is also zero, so the product is widely used as a sweetener for diabetes and serves as a substitute for sugar for everyone with dietary nutrition.
In the food industry, saccharin is often used in a mixture with other sweeteners, since in its pure form has a metallic taste.
Intensive sweeteners with the use of saccharin are used in the production of puddings, soft drinks, juices, jellies, dairy products, sauces, pickles, confectionery and bakery products, chewing gum.
Saccharin is also widely used in the pharmaceutical and cosmetic industries, in the manufacture of antibacterial and anti-inflammatory drugs, the properties of saccharin have found application in the production of copying machinery, machine glue and rubber.