Sodium Saccharine Specification: ITEM STANDARD Identification Positive Melting point of insolated saccharin °C 226-230 Appearance White crystals Content % 99.0-101.0 Loss on drying % ≤15 Ammonium s
SodiumSaccharineSpecification:
|
ITEM |
STANDARD |
|
Identification |
Positive |
|
Meltingpointofinsolatedsaccharin°C |
226-230 |
|
Appearance |
Whitecrystals |
|
Content% |
99.0-101.0 |
|
Lossondrying% |
≤15 |
|
Ammoniumsaltsppm |
≤25 |
|
Arsenicppm |
≤3 |
|
Benzoateandsalicylate |
Noprecipitateorvioletcolorappears |
|
Heavymetalsppm |
≤10 |
|
Freeacidoralkali |
ComplieswithBP/USP/DAB |
|
Readilycarbonizablesubstances |
Notmoreintenselycoloredthanreference |
|
P-toluenesulfonamide |
≤10ppm |
|
O-toluenesulfonamide |
≤10ppm |
|
Seleniumppm |
≤30 |
|
Relatedsubstance |
ComplieswithDAB |
|
Clarityandcolorsolution |
Colorlessclear |
|
Organicvolatiles |
ComplieswithBP |
|
PHvalue |
ComplieswithBP/USP |
|
Benzoicacid-sulfonamide |
≤25ppm |
SodiumSaccharineApplication
Thefoodindustryusessodiumsaccharineasanadditiveinvariousproducts.
Sodiumsaccharineisusedasanon-nutritivesweetenerandstabilizerinavarietyoffoodanddrinks.
Bakeriesusesodiumsaccharintosweetenbakedgoods,breads,cookiesandmuffins.
Artificiallysweeteneddietdrinksandsodasusesodiumsaccharinsinceitdissolvesreadilyinwater.
Otherproductsthatcontainsodiumsaccharinincludemarzipan,plain,sweetenedandfruit-flavoredyogurt,jams/jelliesandicecream.
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