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Sodium Saccharin

analytical standard

Synonym(s):

Saccharin sodium salt hydrate, 2,3-Dihydro-3-oxobenzisosulfonazole sodium salt, 2-Sulfobenzoic acid imide sodium salt, o-Sulfobenzimide sodium salt, Saccharin soluble

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About This Item

Empirical Formula (Hill Notation):
C7H4NNaO3S · xH2O
CAS Number:
82385-42-0
Molecular Weight:
205.17 (anhydrous basis)
Beilstein:
3599229
EC Number:
204-886-1
MDL number:
MFCD00149605
UNSPSC Code:
12164500
PubChem Substance ID:
24871502
E Number:
E954

grade

analytical standard

Quality Level

100

CofA

current certificate can be downloaded

packaging

pkg of 1 g

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

application(s)

cleaning products
cosmetics
food and beverages
personal care

format

neat

storage temp.

2-30°C

SMILES string

[Na+].[H]O[H].[O-]C1=NS(=O)(=O)c2ccccc12

InChI

1S/C7H5NO3S.Na.H2O/c9-7-5-3-1-2-4-6(5)12(10,11)8-7;;/h1-4H,(H,8,9);;1H2/q;+1;/p-1

InChI key

ILJOYZVVZZFIKA-UHFFFAOYSA-M

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General description

Sodium saccharin is a white crystalline powder, which is commonly used as a synthetic or artificial sweetener in carbonated soft drinks and beverages. It can find a wide range of applications in food processing, commodities and also feed production industries.

Application

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

WGK

WGK 1

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
LRAD5757
LRAD2861
LRAC5768
LRAC0059
LRAB6705

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Encyclopedia of Food and Color Additives, 1 (1997)
Encyclopedia of Food and Color Additives, 1 (1997)
Rapid and sensitive detection of sodium saccharin in soft drinks by silver nanorod array SERS substrates
Han C, et al.
Sensors and Actuators B, Chemical, 272-279 (2017)
Heather E King et al.
Pharmacology, biochemistry, and behavior, 126, 163-169 (2014-10-07)
The inbred Fischer (F344) and Lewis (LEW) rats, while originally developed as animal models for cancer and tissue transplantation research, have since been used to study genetic differences in a variety of physiological and behavioral endpoints. In this context, LEW
Steven Zukerman et al.
Chemical senses, 34(8), 685-694 (2009-09-09)
Prior work has shown that sweet taste-deficient T1R3 knockout (KO) mice developed significant sucrose preferences when given long-term sugar versus water tests. The current study investigated the role of olfaction in this experience-conditioned sucrose preference. T1R3 KO and C57BL/6 wild-type
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