Saccharin

Saccharin is a substance used as a sweetener. It consists of a white, crystalline and odourless powder; it is soluble in water, 90% ethanol and ether. Saccharin is produced by a chemical reaction of toluene and phthalic acid.

Food additive (E 954)

Sweetener

Saccharin is only approved for certain foods. These include:

energy-reduced or sugar-free drinks (max. 80 mg/l)

energy-reduced or sugar-free desserts (max. 100 mg/kg)

energy-reduced or sugar-free spreads, jams, marmalades, jellies (max. 200 mg/kg)

energy-reduced or sugar-free confectionery based on cocoa or dried fruit (max. 500 mg/kg)

preserved sweet-and-sour fruit and vegetables (max. 160 mg/kg)

preserved sweet-sour fish, sea and molluscs (max 160 mg/kg)

Sauces and mustard (max. 160 and 320 mg/kg respectively)

Alcoholic beverages (max. 80 mg/l)

snacks made from cereals or nuts (max. 100 mg/kg)

Food supplements (max. 80 - 1,200 mg/kg)

Saccharin is also used in cosmetics, pharmaceuticals and animal feed.

Saccharin is used in oral care (cleans, deodorizes and/or protects the oral cavity or teeth). The substance has a masking effect (reduces or inhibits an unwanted inherent odour or taste of the product).