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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.
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).
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
Sweeteners or sugar substitutes are food additives used to give a sweet taste to foods and beverages such as soft drinks, desserts, dairy products, sweets, chewing gum, and low-calorie and weight control products. Some sweeteners such as aspartame or sucralose are many times sweeter than sugar.
Saccharin Sodium contains NLT 99.0% and NMT 101.0% Standard solution: Evaporate 5.0mL of Standard stock of saccharin sodium (C 7H 4NNaO 3S) solution to dryness in a stream of nitrogen. Dissolve. USP39, calculated on the anhydrous basis. the residue in 1.0mL of the Internal standard solution. Sample stock solution: 200mg/mL in water. If neces-
Soluble saccharin. Specification. Monograph 1 (2006) CAS number. 128-44-9. Codex GSFA Online. INS number: 954 (iv) For questions and feedback, send us an email to jecfa@fao.org.
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).
