ABSTRACT

Saccharin (SAC) is characterized as an arti‚cial high-intensity sweetener. It is also called nonnutritive sweetener and today is commonly used in the food industry. However, in the past, SAC was used in a variety of applications apart from its major known use as a sweetener today. It was ‚rst used as an antiseptic and preservative to retard fermentation in food. Later on, SAC was used in the plastic industry as an antistatic agent and as a modi‚er. SAC has even been used as a brightener in nickel-plated automobile bumpers (Arnold et al. 1983). Nowadays, it is exclusively used for low-calorie food intake that helps consumers to maintain their weight. It is also medically suggested to diabetics to consume foods containing SAC instead of sugar.