Detection of saccharin sodium/food additive parameters

Saccharin Sodium is a commonly used synthetic sweetener in the food industry. It is also the longest used but most controversial synthetic sweetener. The sweetness of saccharin sodium is 300 to 500 times sweeter than sucrose, and it is not broken down in the organism and is excreted by the kidneys. But its toxicity is not strong, and the main controversy lies in its carcinogenicity. Recent studies have shown that the carcinogenicity of saccharin may not be caused by saccharin, but rather by sodium ions and high proteinuria in rats. The anions of saccharin can serve as carriers of sodium ions, leading to changes in the physiological properties of urine. Saccharin was discovered by American scientists in 1878 and quickly accepted by the food industry and consumers. It is not absorbed by human metabolism and is stable in various food production processes. The disadvantage is poor flavor and bitter aftertaste, which limits its application to a certain extent

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