Remsen-Fahlberg

Remsen-Fahlberg process for, 24 235 sodium nitrite in, 22 860 Saccharomyces, 26 445, 446 Saccharomyces carlsbergensis, 3 580 Saccharomyces cerevisiae, 12 478—479, 26 446, 448, 449, 3 580. See also Bakers yeast... 

Saccharin (3-oxo-2,3-dihydro-1,2 benzisothiazole-1,1 dioxide) has been available as a nonnutritive sweetener since 1900. It is 300 to 500 times as sweet as sucrose. It leaves a bitter, metallic aftertaste, especially to some individuals. Commercially, saccharin is usually produced by the Remsen-Fahlberg Process [11] according to the following reactions ... 

Saccharin is prepared from toluene by a series of reactions known as the Remsen-Fahlberg method. Toluene is first... 

The starting material for meloxicam [201] and piroxicam [202], two oxicams from Thomae GmbH, respectively Pfizer, is the sweetener saccharin, which is accessible in a few steps from toluene according to the Remsen-Fahlberg procedure (Fig. 5.91). [203, 204]... 

Saccharin is the generic name for l,2-benzisothiazolin-3-one-1,1-dioxide and has been used for over 100 years, since its discovery by Fahlberg and Remsen in 1879 and the first production patent granted in 1885. Saccharin is a white crystalline product the sodium salt of saccharin is the commonly used form in the soft drinks industry. Solubility is excellent and stability under food and drink processing conditions is also excellent. 

Saccharin is, of course, the famous artificial sweetener. It was discovered at Johns Hopkins University in 1879 in the days before disposable gloves. Ira Remsen (1846-1927) asked a research fellow Constantin Fahlberg (1850-1910) to oxidize a sulfonamide he had made. Fahlberg did so and found that evening that the food he was eating tasted remarksbly sweet. Saccharin is a cyclic imide with a nitrogen atom acylated on one side by a sulfonic add and on the other by a carboxylic acid. 

The history of saccharin (1)B since its discovery by Remsen and Fahlberg in 1879,6> 7 is reflected in a host of names e.g., 2,3-dihydro-3-oxo-benzisosulfonazole 1,2-benzoisothiazolin-3-one-1,1 -dioxide o-sul-fobenzimide o-benzosulfimide benzoic sulfimide benzoic sulfon-imide benzoic sulfinide l-benzosulfonazol-2(l)-one besides clearly... 

Saccharine s has been for a long time a widely used and very successful sweetener. It was discovered in 1879 by chance, by Constantin Fahlberg, a graduate student at Johns Hopkins University in the USA. Fahlberg was a student of Professor Ira Remsen who had instructed him to synthesize derivatives of the substance toluene. He made one derivative, and then noticed at lunch that his bread tasted sweet. He realized that he had not washed his hands since working in the laboratory and the sweet taste was due to the chemical he had made. He called it saccharine, left the university department, applied for a patent and, despite opposition and annoyance from the university and Professor Remsen, eventually succeeded in his apphcation for a patent in 1885. 

Saccharin was discovered in 1879 by Remsen and Fahlberg. It is only slightly soluble in cold water, but is soluble in hot water, acetone, alcohol or ether. From acetone it crystallizes in beautiful crystals. It is a valuable medicinal substance as it can be used for its sweetening effect in food, by persons who have the disease known as diabetes and who are unable to use cane sugar, and only a minimum of any carbohydrate food. It does not possess any nutritive value, however. It is also used as a food preservative, but its use is restricted or prohibited by most pure food laws. It is interesting that only the or//fo-sulph-amine benzoic acid yields such a sulphinid anhydride. The para compound, on heating, yields other products. 

Saccharin 2, 1,2-benzisothiazol-3(2//)-one 1,1-dioxide, is one of the most well-known isothiazolone derivatives, which was first prepared by Remsen and Fahlberg in 1879 by an oxidative cyclization of ort/m-toluene-sulfonamide (1879CB469, 73AHC233, 85AHC105). 

Saccharin, the first synthetic sweetener, was discovered by Ira Remsen and his student Constantine Fahlberg at Johns Hopkins University in 1878. Fahlberg was studying the oxidation of ortho-substituted toluenes in Remsen s laboratory when he found that one of his newly synthesized compounds had an extremely sweet taste. (As strange as it may seem today, at one time it was common for chemists to taste compounds in order to characterize them.) He called this compound saccharin, and it was eventually found to be about 300 times sweeter than glucose. Notice that, in spite of its name, saccharin is not a saccharide. 

Saccharin, the first artificial sweetener discovered, is synthesized accidentally by Johns Hopkins researchers Constantine Fahlberg and Ira Remsen. 

C. Fahlberg-I. Remsen (1879), C. Fahlberg G1 (1884-1909), C. Fahlberg G2 (1895), A. Vogel (1948), Maumee Chemical Co. (1954), Maumee-Sherwin-Williams (1980s), Rhone-Poulenc (1973), BASF (1984) W.L. Faith (1966)... 

In contrast, the first artificial sweetener, saccharin, is a substance that also contains sulfur (Figure 48.1). The American chemist Ira Remsen (1846-1927), together with his German student Constantin Fahlberg, investigated the substance benzosul-famide in 1880. They observed its remarkable sweetness and called it saccharin. For a compound to taste sweet, it must be able to cause a nerve impulse to carry the mes-... 

Saccharin is commonly known as a widely used noncaloric synthetic sweetener. It is the oldest nonnutritive synthetic sweetener, having been on the market for more than 100 years. Saccharin was accidently discovered by Ira Remsen and Constantin Fahlberg, researchers at John Hopkins University in 1879. Saccharin is commercially... 

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