Remsen-Fahlberg process

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 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. 

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