What is saccharin

Introduction: the sugar that people often eat in daily life is extracted from sugarcane, beet and other plants, so what is saccharin? Let's take a look at it together with Xiaobian Saccharin and white sugar are sweet In many industrial products, saccharin is often used What is saccharin? Let's learn about it with the small edition of Baibai safety net Saccharin is a synthetic sweetener It is widely used in many countries all over the world Saccharin is not sugar It is not the essence of sugar It is made from toluene, which is extracted from coal tar, after iodination, chlorination, oxidation, ammonification, crystallization and dehydration The chemical name of saccharin is o-sulfonylbenzimide Saccharin, also known as saccharin sodium, is the oldest sweetener Saccharin was discovered by American scientists in 1878 and soon accepted by the food industry and consumers The sweetness of saccharin is 300 to 500 times that of sucrose It is not metabolized and absorbed by human body, and it is stable in various food production processes The disadvantage is poor flavor and bitter aftertaste, which limits its application When the saccharin sodium solution is heated and boiled, it will gradually decompose into a small amount of benzoic acid, which will produce bitter taste Therefore, in the process of cooking, we should try to avoid heating saccharin for a long time and adding saccharin to acidic food Saccharin can be used in pastry, jam fruit, seasoning sauce and other foods to replace part of sucrose Saccharin is not easy to digest and absorb, and it has no nutritional value for human body, and it will produce bitter taste Therefore, although it is not poisonous, it should not be eaten more The above is the introduction of what saccharin is If you need to know more about saccharin and other small knowledge, please continue to pay attention to the food safety common sense column of Baibai safety net Editor in charge: Wang Xiaoli