Saccharin sodium

Base Information

• Chemical Name: Saccharin sodium
• CAS No.: 128-44-9
• Deprecated CAS: 38279-26-4,1792234-08-2
• Molecular Formula: C7H4NNaO3S
• Molecular Weight: 205.169
• Hs Code.: 2925110000
• European Community (EC) Number: 204-886-1,612-173-5
• UNII: I4807BK602
• DSSTox Substance ID: DTXSID5021253
• Wikidata: Q27094367
• NCI Thesaurus Code: C77139
• RXCUI: 1362914
• ChEMBL ID: CHEMBL2219743
• Mol file: 128-44-9.mol

Synonyms:Sodium saccharin;1,2-Benzisothiazol-3(2H)-one,1,1-dioxide, sodium salt (1:1);Saccharine Sodium USP;1,2-Benzisothiazol-3(2H)-one,1,1-dioxide, sodium salt (9CI);1,2-Benzisothiazolin-3-one, 1,1-dioxide, sodiumderiv. (7CI);1,2-Benzisothiazolin-3-one, 1,1-dioxide, sodium salt (8CI);Saccharin, sodium deriv. (6CI);1,2-Benzothiazol-3(2H)-one 1,1-dioxide sodiumsalt;Cristallose;Crystallose;Kristallose;Saxin;Sodium o-benzosulfimide;Sodiumo-sulfobenzimide;Sucram C 150;Sweeta;Sykose;Willosetten;o-Benzoylsulfimide sodium salt;

Chemical Property of Saccharin sodium

Chemical Property:

• Appearance/Colour: white crystalline powder
• Vapor Pressure: 1.77E-08mmHg at 25°C
• Melting Point: >300 °C
• Boiling Point: 438.9 °C at 760 mmHg
• PKA: 0.003-0.003[at 20 ℃]
• Flash Point: 219.3 °C
• PSA: 77.94000
• Density: 1.69[at 20℃]
• LogP: 1.08240
• Storage Temp.: 0-6°C
• Solubility.: H2O: 1 M at 20 °C, clear, colorless
• Water Solubility.: >=10 g/100 mL at 20 ºC
• Hydrogen Bond Donor Count: 0
• Hydrogen Bond Acceptor Count: 4
• Rotatable Bond Count: 0
• Exact Mass: 204.98095845
• Heavy Atom Count: 13
• Complexity: 308

Purity/Quality:

99% ^*data from raw suppliers

Saccharinsodiumsalt 98% ^*data from reagent suppliers

Safty Information:

• Safety Statements: 24/25

MSDS Files:

SDS file from LookChem

Total 1 MSDS from other Authors

Useful:

• Chemical Classes: Other Uses -> Food Additives
• Canonical SMILES: C1=CC=C2C(=C1)C(=O)[N-]S2(=O)=O.[Na+]
• Recent ClinicalTrials: Effect of Stevioside in Postpandrial Glucose in Healthy Adults
• Description and Uses: Saccharin sodium (SS) is a non-nutritive sweetener approximately 500 times sweeter than sugar, commonly used in the food industry. It is odorless and appears as white crystals, used to sweeten various products including drinks, candies, baked goods, tobacco, and medicines. SS is chosen for its heat stability and non-reactivity with other food ingredients, making it suitable for long-term storage.
• Chemical Synthesis: Saccharin sodium (SS) is the sodium salt of saccharin, produced from saccharin, a non-caloric sweetener, through various synthesis routes. Original synthesis routes involve starting with toluene or reacting methyl anthranilate with nitrous acid, sulfur dioxide, chlorine, and then ammonia. Steps for producing saccharin sodium include acyl ammonization, Hofmann degradation, diazotization, displacement, chloridization, ammonization, acid out, alkalization, de-coloration, filtering, concentrating, crystallization, and drying.
• Laboratory Preparation: Saccharin sodium (SS) can be prepared in a laboratory by oxidizing chemicals such as o-toluene sulfonamide or phthalic anhydride, resulting in white crystalline powder.
• Regulatory Approval: FDA approval for use in beverages, fruit juice drinks, cooking or table use bases or mixes, and processed foods under specified conditions.; FDA limits the amount of saccharin to less than 12 milligrams per fluid ounce in beverages and 30 mg per serving size in processed foods.

Technology Process of Saccharin sodium

There total 4 articles about Saccharin sodium which guide to synthetic route it. The literature collected by LookChem mainly comes from the sharing of users and the free literature resources found by Internet computing technology. We keep the original model of the professional version of literature to make it easier and faster for users to retrieve and use. At the same time, we analyze and calculate the most feasible synthesis route with the highest yield for your reference as below:

synthetic route:

Reference yield: 98.0%

saccharin (81-07-2) → saccharin sodium salt (128-44-9)

Guidance literature:

With sodium methylate; In methanol; at 20 - 22 ℃; for 6h;

DOI:10.1016/j.bmc.2019.115231

Reference yield:

→ sodium benzoate (532-32-1) + saccharin sodium salt (128-44-9)

Guidance literature:

Reference yield:

→ saccharin sodium salt (128-44-9)

Guidance literature:

upstream raw materials:

saccharin

Downstream raw materials:

2-n-butyl-1,1-dioxo-1,2-dihydro-1λ6-benzo[d]isothiazo-3-one

2-ethyl-1,2-benzisothiazol-3(2H)-one 1,1-dioxide

2-[5-(4-nitro-phenoxy)-pentyl]-1,1-dioxo-1λ⁶-benz[d]isothiazol-3-one

N-phenylsaccharin