Methods of Analysis of Saccharin

Authored by: Alexandras G. Asimakopoulos , Georgia-Paraskevi Nikoleli , Nikolaos S. Thomaidis , Dimitrios P. Nikolelis

Handbook of Analysis of Active Compounds in Functional Foods

Print publication date:  January  2012
Online publication date:  January  2012

Print ISBN: 9781439815885
eBook ISBN: 9781439815908
Adobe ISBN:

10.1201/b11653-41

 Download Chapter

 

Abstract

Saccharin (SAC) is characterized as an artificial high-intensity sweetener. It is also called nonnutritive sweetener and today is commonly used in the food industry. However, in the past, SAC was used in a variety of applications apart from its major known use as a sweetener today. It was first used as an antiseptic and preservative to retard fermentation in food. Later on, SAC was used in the plastic industry as an antistatic agent and as a modifier. SAC has even been used as a brightener in nickel-plated automobile bumpers (Arnold et al. 1983). Nowadays, it is exclusively used for low-calorie food intake that helps consumers to maintain their weight It is also medically suggested to diabetics to consume foods containing SAC instead of sugar.

 Cite
Search for more...
Back to top

Use of cookies on this website

We are using cookies to provide statistics that help us give you the best experience of our site. You can find out more in our Privacy Policy. By continuing to use the site you are agreeing to our use of cookies.