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Saccharin and its sodium, potassium and calcium salts were first evaluated by the Scientific Committee for Food (SCF) in 1977 when a temporary ADI of 0-2.5 mg/kg bw was allocated.1 The Committee reviewed saccharin again in 19852 and decided to maintain the temorary ADI set in 1977.
The saccharin used in food should be as pure as is practicable by good technicological practice. The Committee recommends that saccharin for food use should comply with a detailed specification giving limits for the different impurities. These limits should
DESCRIPTION. FUNCTIONAL USES. CHARACTERISTICS. IDENTIFICATION. Prepared at the 24th JECFA (1980), published in FNP 17 (1980) and in FNP 52 (1992). Metals and arsenic specifications revised at the 57th JECFA (2001). An ADI of 0-5 mg/kg bw for saccharin and its Ca, K, Na salts was established at 41st JECFA (1993) Soluble saccharin, INS No. 954(iv)
IDENTIFICATION. · A. INFRARED ABSORPTION á197Kñ. Sample: Dry at 105° to constant weight. Change to read: · B. PROCEDURE. Sample solution: 100 mg/mL. mL of hot water. Cool quickly, and add 50 mL of a potassium hydroxide solu- tion (50 mg/mL) and 1 mL of sodium hydroxide solu- t. on (8.5 in 100). Allow to stand for 24 h, filter, and dilute with.
currently in place to produce saccharin and its salts to be used as the food additive E 954. This information is used in the risk assessment to identify possible remaining impurities in the food additive (e.g. reaction intermediates, precursors, residual solvents, toxic elements).
Online Edition: "Combined Compendium of Food Additive Specifications". Online help About the data General specifications for enzymes Analytical Methods (Volume 4) Additive. Saccharin. Specification. Monograph 1 (2006) CAS number. 81-07-2. Codex GSFA Online.
FAS 32-JECFA 41/105. Specification: FAO Combined Compendium of Food Additive Specifications. Previous Years: Publications from the World Health Organization.
