Artificial sweetener

1. Group 4
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2. Group’s members
• Ngo Cam Huynh
• Bui Thi Y Nhu
• Hoang Thi Anh
• Phan Hoai Diem
• Pham Minh Tuan
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3.  Saccharin is an
artificial sweetener.
 Used as a non-
caloric sweetener
 300–400 times as sweet as sucrose.
 Used to sweeten products such as drinks,
candies, cookies, medicines, and toothpaste.
INTRODUCTION
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4. • In 1879, Saccharin discovered by C. Fahlberg who is a chemist
working coal tar derivatives in Remsen’s laboratory, Johns
Hopkins University.
• In 1885 Saccharin first introduced at Antwerp Trade Fair as a
cheap and readily-available substitute for sugar.
• In 1907, An illegal substitution of a valuable ingredient (sugar)
by a less valuable ingredient.
• In 1912, Food Inspection Decision 142 stated that saccharin
was not harmful.
• In 1960, saccharin was used
by diabetics at the United
States, saccharin is often
found in restaurants with
brand is " Sweet'n Low ".
HISTORY
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5. • 1970s, saccharine induces bladder cancer in
rats warning label addition
• In 2000, warning label was removed
•  safe for consumption
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HISTORY
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6.  Saccharin is a cyclic sulfimide.
 Molecular formula: 𝑪 𝟕 𝑯 𝟓 𝑵𝑶 𝟑 𝐒
 Another name: “benzoic
sunfimit” or “ortho
sunphobenzamit”.
 The free acid of saccharin has a
low pKa of 1.6
FORMULA AND PROPERTIES
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7.  Molecular weight: 183.17g / mol
 Specific Gravity: 0.828g / 𝑐𝑚3
 Melting temperature: 228.8 - 229.7℃
 Water solubility: 1g / 270ml water
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8. Odorless white crystals or crystalline powder
Intensely sweet taste. It can have an
unpleasant, bitter aftertaste
Slightly soluble in benzene,
ethyl ether, chloroform;
soluble in acetone and ethanol
heat stable
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9. APPLICATION OF SACCHARINE
• Saccharine is often featured in various vitamin
supplements and medicines and it can be used
for the baking as a substitute for sugar.
• Saccharine has been used to sweeten foods and
beverages without calories.
• Saccharine provides products with increased
stability, improved taste, lower production
costs and more choices for the consumer.
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10. • Saccharin is especially beneficial to people
with diabetes and the obese, and reduce dental
cavities.
• The use of saccharin is particularly important
to those whose diets require a restriction of
caloric or carbohydrate intake, such as people
with diabetes
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11. APPROVED OR NON-APPROVED ?
• Saccharine is now one of five FDA-approved
artificial sweeteners, and is also an approved
food additive in Europe and most countries
around the world
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12. • Positive effects:
Replacing sugar with a low-calorie
sweetener may benefit weight loss and
protect against obesity
Saccharin is often recommended as a sugar
substitute for people with diabetes
reduce the risk of cavities
SIDE EFFECTS ON HUMAN HEALTH
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13. • Negative effects:
 Acute( short-term) health effects: irritate the
skin
 Chronic(long-term) health effects:
Cancer hazard: not classifiable as to its potential to
cause cancer
Reproduction hazard: not affect reproduction
Other long-term effects: In very high concentration,
cause a skin allergy itching and a skin rash
SIDE EFFECTS ON HUMAN HEALTH
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The FDA: the daily allowance (ADI) is 5mg / kg body weight
The WHO: 0-15mg / kg body weight.
DOSING FOR USE
For example:
A person weighing 50kg, the maximum
amount of saccharin taken into the body
is 50 kg x 15mg / kg = 750mg / day.
It is best to use only 30% ADI sugar,
which is
only 250mg / day.

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• Saccharin is considered as a functional food that is no
toxin to human health. However, there are some
problem that relate to using of Saccharin.
• Allergic reactions ( sulfonamide) in people taking
sulfa drugs.
• Symptoms with allergies include headache, difficulty
breathing, rash, diarrhea.
• Saccharin was found in milk is also a risk factor for
muscle dysfunction. For objects such as pregnant
women, infants and especially infants should not use
products containing saccharin
CONCLUSION

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