Saccharin is not sugar or the essence of sugar, but toluene extracted from coal tar, which is made by chemical reactions such as iodination, chlorination, oxidation, ammoniation, crystallization and dehydration. The chemical name is phthalimide. The commercially available saccharin sold in the market is actually the soluble sodium salt of phthalimide, which is called saccharin sodium for short.
Saccharin was discovered by American scientists in 1878. As an ancient sweetener, it is 300 to 500 times sweeter than sucrose, so it is quickly accepted by food industry and consumers. The disadvantages are poor flavor and bitter taste, which limit its application.
Saccharin is mainly used in food industry, but also in toothpaste, cigarettes and cosmetics. Saccharin is allowed to be used in China, but its dosage is limited: it should be less than 0. 150g/kg in food and less than 0.08g/kg in salt and soda.
Invention process
1879, Ella Lymson and Konstantin FarHerberger, who worked in the laboratory of Johns Hopkins University in the United States, went home for dinner and were having dinner when they suddenly stopped. Herberger forgot to wash his hands before dinner. Most chemists will die in this situation, but Herberger accidentally discovered the artificial sweetener-saccharin.
On this discovery, the two of them published a paper together, but only Herberger's name was on the patent of saccharin, and he secretly applied for the patent of saccharin. Later, Lymson said, "Fa Herberger is a scoundrel. It's disgusting that my name is with his name. "