Saccharin

SACCHARIN, imide of orthosulfobenzoic acid, a white crystalline powder, melting with partial decomposition at 224°, odorless, with a very sweet taste; used as a sugar substitute. S. is difficult to dissolve in cold water (1:350), much better in cold alcohol (1:40) and easily in hot water (1:28). The sodium salt of S., which is well soluble in water and is sold under the names "easily soluble saccharin", "crystolose", "zukerin", "saccharinose", etc., is a white crystalline powder with the same sweet taste as pure S. and usually replaces it in the food industry. The ammonium salt of S. is called "sucramin" and in taste differs little from the sodium salt. The intensity of the sweet taste of S. can be judged by comparison with cane sugar. To obtain an equally sweet taste, pure S. or its salts require a dose 350-550 times smaller than cane sugar. The industrial production of S. at present is carried out by the Hayden method: a) toluene is treated with chlorosulfonic acid, as a result of which a mixture of ortho- and para-toluenesulfochlorides is formed; b) the resulting mixture is cooled, para-toluenesulfochloride precipitates in solid form and is filtered off; c) the liquid ortho-toluenesulfochloride is washed with water and amidated with ammonia at 30°, ortho-toluenesulfonamide is obtained; d) after a rather complex subsequent purification from para-toluenesulfonamide impurities (recrystallization from 80% alcohol, etc.), pure ortho-toluenesulfonamide is oxidized in a strongly alkaline medium at 35° with potassium permanganate into orthosulfamidobenzoic acid and filtered; e) the filtrate is slightly acidified with hydrochloric or sulfuric acid, residues of unreacted amide precipitate; f) the liquid is filtered again and strongly acidified with the same acid; crystals of pure saccharin precipitate. If pure S. is treated with sodium alkali, the sodium salt of S. is easily formed. According to the requirements of the People's Commissariat of Health of the RSFSR (Circular No. 188 of 8/VII 1922), the S. produced must be chemically pure, containing not more than 3% parasulfamidobenzoic acid. S. purchased abroad must be submitted for analysis to the relevant body of the People's Commissariat of Health before being released to the domestic market. S. does not have the nutritional properties inherent in cane sugar and other types of sugar, as it is not assimilated by the body at all. There are different opinions regarding the permissibility of using S. as a sugar substitute. Some consider S. completely harmless to the body and allow unlimited use of it, others, on the contrary, point to some harm from it and do not recommend using it instead of sugar. The opinion of the defenders of saccharin is based on the fact that S., although easily absorbed in the intestine, is not assimilated by the body at all and is very quickly excreted unchanged in the urine. No serious pathological-anatomical changes as a result of the use of S. in food have been established. Some people took 5 g of saccharin per day without any adverse effects. Opponents of the admission of saccharin for widespread consumption in food point out that saccharin increases diuresis, therefore it cannot be considered a substance completely indifferent to the human body. The experimental work of Folbert and Rastorgueva showed that S. inhibits gastric secretion in dogs. V. Uglov found that S. weakens the work of digestive enzymes and shows bactericidal properties, which in terms of the strength of action surpass phenol and salicylic acid taken in the same doses. Jaksch (Jaksch) points out that prolonged and frequent use of saccharin can cause loss of appetite, belching, vomiting and diarrhea. The Scientific Medical Council of the People's Commissariat of Health of the RSFSR allows the use of S. in the food industry with some restrictions, namely, on the packaging and sealing of all kinds of products made with S., there must be a label indicating that this product is made with S. and that it is not recommended for children, the sick, pregnant women and the elderly.-In medical practice, S. is used to sweeten food for diabetics.-The detection of S. in beverages and confectionery products is reduced to its extraction from an acidified aqueous solution by ether, into which it easily passes. After evaporation of the ether extract, a dry residue remains, which is tested: a) by tasting (sweet taste); b) by converting S. by fusion with NaOH into salicylic acid and testing it with ferric chloride. If the product itself contains salicylic acid, it is preliminarily destroyed by heating with KMnO₄; c) by oxidizing the sulfur contained in saccharin into sulfuric acid with subsequent qualitative and quantitative determination of it in the form of barium sulfate. 1 g BaSO₄ corresponds to 0.7857 g saccharin.