Saccharin has the form of transparent crystals with a sweet taste, which are poorly soluble in water.Synthetic crystalline hydrate is saccharin sodium salt, which is several times as sweet as sugar.
In 1879, scientists A. Remsenom K Falbergom conducted research 2-toluenesulfonamide as a result of which was randomly identified saccharin.After a few years the chemist K. Falberg patented a process for producing the substance and began the implementation of its production.But sulfonation method in which affords saccharin was not effective.
In 1950, a special method for the preparation of saccharin was developed in Toledo group of scientists, which allowed to start mass industrial production.The basis of this method is the reaction of nitrous acid, sulfur dioxide, chlorine, anthranilic acid and ammonia.Later in 1967, it was introduced more efficient method of obtaining saccharin, based on the reaction of benzyl chloride.
Saccharin is a food additive is col
Saccharin has several basic properties, which include:
actively saccharin is used in food industry as an additive E 954. As flavoring and sweetener added in confectionery, chewing gum, soft drinks, juices and bakery products.
In pharmaceuticals the substance is part of the anti-bacterial and anti-inflammatory drugs, and in industry it is used in the manufacture of copiers, machinery and rubber glue.
Saccharin has no calories and does not affect appetite, so it can be part of the dietary menu.
Some international medical studies have revealed damage to saccharin, which is based on the induction of malignant tumors of the genitourinary system.
At present, despite the fact that saccharin is approved to use the Joint expert committee, it should be used in strictly limited quantities and in accordance with the medical appointment.The recommended rate of substance is 4 mg per 1 kg of body weight (1 per day).
Patients with diabetes should not eat saccharin daily, not to provoke side effects.
Babies should not drink beverages and confectionery products containing the substance.
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