1· Sodium saccharin industry development Sodium saccharin was invented by Americans G. Fahlarg and I. Remen in 1878. The United States began industrial production of sodium saccharin in 1910. Sodium saccharin is about 500 times sweeter than sucrose, and its low price and stable performance make it widely used. For saccharin sodium, its main disadvantages are: its concentration is more than 0.03% with bitter taste, under acidic conditions, the sodium saccharin is heated, its sweet taste will gradually disappear, and at the same time it will turn into a bitter taste of o-aminosulfonyl benzoic acid. In recent years, the carcinogenicity of sodium saccharin has been widely concerned, which in turn affects its use to some extent. Since the 1960s, China has mainly synthesized sweeteners with sodium saccharin, and the annual consumption is nearly 10,000 tons. Due to safety problems, China began to control its production and application, and some small-scale manufacturers have been shut down. At the same time, the capacity of the big factory has also been limited. From the current point of view, it is likely to withdraw from the market. At present, in China, saccharin sodium is mainly used as a synthetic sweetener, mainly for pickles, juices, candied fruits, and mixed wines. It is indispensable in people's lives. We use toothpaste, food and beverages for daily brushing. All ingredients containing sodium saccharin, the maximum dosage of 5g / kg, should not be used in baby food.
According to reports, in the United States, saccharin sodium is mainly used in food and medicine industries, about 61% for non-alcoholic beverages, 20% for food sweeteners, and 19% for other foods and beverages, that is, about 60%-80% sodium saccharin is used in food and beverage.
The development of the saccharin sodium industry is restricted by the national industrial policy. For saccharin sodium products, the state implements fixed-point production, production-limited production, and total quantity control. Enterprises need to approve annual production plans. At present, there are currently 4 national manufacturers of saccharin sodium in China, Shanghai Fuxin Chemical Co., Ltd., Tianjin North Food Co., Ltd., Tianjin Changjie Chemical Co., Ltd., Kaifeng Xinghua Fine Chemical Plant, and the quality of saccharin sodium produced by them. It has reached national standards and is able to meet internationally recognized British Pharmacopoeia standards.
2. Problems in the sodium saccharin industry 2.1 Definition of sodium saccharin Sodium saccharin, also known as sodium sulfonyl phenylimide, has a colorless to white orthorhombic platy crystal or white crystalline weathered powder, odorless, containing two The crystal water of the molecule is soluble in water. In terms of sweetness, it is about 500 times that of sucrose in a dilute solution. When the concentration is relatively large, it has a bitter taste. When the sodium saccharin is heated under acidic conditions, the sweetness is lost. At the same time, it forms a bitter taste of o-aminosulfonylbenzoic acid. This substance is colorless and stable in performance, because its heat is relatively low, and thus it is not easily absorbed by the human body, but it can be excreted with the body and the like. In addition, sodium saccharin is used as a substitute for sugar by patients such as obesity and hyperlipidemia.
The anion decomposed by sodium saccharin has a strong sweet taste, but has no sweet taste in the molecular state, and has a bitter taste. Sodium saccharin has a large solubility and a large degree of dissociation, and thus has a strong sweet taste. Sodium saccharin slowly decomposes when boiled, and if used in combination with other sweeteners in an appropriate ratio, it is closer to the sweetness of sugar. Sodium saccharin does not cause food dyeing and fermentation.
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