Saccharin soluble

Calculate the percent composition of soluble saccharin, C7H4NNa03S. 

Synonyms. Saccharoidum Natricum Sodium Benzosulphimide Soluble Gluside Soluble Saccharin. 

Benzisothiazolin-3-one 1,1-dioxide, sodium salt Crystal-lose E954 sodium o-benzosulfimide soluble gluside soluble saccharin sucaryl sodium. 

To 0.5 g of soluble saccharin add 5 ml of water and warm until it dissolves. Add 2 drops of dilute hydrochloric acid. Write the equation for this reaction. 

Synonyms 1,2-Benzisothiazol-3(2H)-one 1,1-dioxide, sodium salt 1,1-Dioxide-1,2-benzisothiazol-3(2H)-one sodium salt Saccharine soluble Saccharin sodium Saccharin, sodium salt Saccharin soluble Sodium-1,2-benzisothiazolin-3-one-1,1-dioxide Sodium benzosulfimide Sodium o-benzosulfimide Sodium 2,3-dihydro-1,2-benzisothiazolin-3-one-1,1-dioxide... 

Soluble saccharin o-Sulfonbenzoic acid imide sodium salt... 

Soluble reticulin. See Hydrolyzed reticulin Soluble saccharin. See Saccharin sodium anhydrous... 

Although benzenesulphonyl chloride has for simplicity been used in the above discussion, tolucne-/>- sulphonyl chloride, CHaCeH SO Cl, is more frequently used in the laboratory, owing to its much lower cost, the latter being due in turn to the fact that toluene-p-sulphonyl chloride is a by-product in the commercial preparation of saccharin. Toluene-p sulphonyl chloride is a crystalline substance, of m.p. 68° the finely powdered chloride will, however, usually react readily with amines in the Schotten-Baumann reaction it does not react so readily with alcohols, but the reaction may be promoted considerably by first dissolving the chloride in some inert water-soluble solvent such as acetone. 

Students arc strongly advised not to attempt identification of the soluble carbohydrates by taste—quite apart from the fact that other compounds (c.g., saccharin] also have a sweet taste, the tasting of an imperfectly identified organic compound u too dangerous an operation. 

Saccharin Itself is sparingly soluble in cold water, but the imino hydrogen is acidic and the compound forms a water-soluble sodium salt. The latter is about 600 times as sweet as cane sugar. 

Saccharin was discovered at Johns Hopkins Uni versity in 1879 in the course of research on coal tar derivatives and is the oldest artificial sweetener In spite of Its name which comes from the Latin word for sugar saccharin bears no structural relationship to any sugar Nor is saccharin itself very soluble in wa ter The proton bonded to nitrogen however is fairly acidic and saccharin is normally marketed as its water soluble sodium or calcium salt Its earliest applications were not in weight control but as a... 

Saccharin is acidic and not very soluble in water. For improved solubiUty, the food industry prefers the sodium or calcium [6485-34-3] salt. Sodium saccharin [128-44-9] is so widely used that it is often referred to simply as saccharin. The aqueous solubiUties of both salts are about the same, ie, 0.67 g/mL. Saccharin, stable to heat over a wide pH range, can withstand most food processing (qv) conditions. Interactions between saccharin and other food ingredients have not been reported. 

Relatively high molecular weight is a feature of the chemotype exemplified by 4-11 and this can require creative formulation techniques. Pharmacokinetic properties of a lead candidate (structure unknown) from the same series that provided 10 were inadequate to provide sufficient exposures at high doses to support preclinical safety studies. However, cocrystal formulations with saccharin or gentisic acid improved water solubility by 50-fold and increased oral exposures up to 10-fold relative to traditional formulations at 20mg/kg [64]. 

Saccharin, as its formula shows, is acidic in virtue of its imino hydrogen atom. The soluble sweetening agent is the sodium salt. 

Acesulfame-K. Acesulfame-K [55589-62-3] (4), the potassium salt of acesulfame [33665-90-6] (6-methyl-l,2,3-oxathiazin-4(3Ff)-one 2,2-dioxide), is a sweetener that resembles saccharin in structure and taste profile. 5,6-Dimethyl-l,2,3-oxathiazine-4(3 H)-one 2,2-dioxide, the first of many sweet compounds belonging to the dihydrooxathiazinone dioxide class, was discovered accidentally in 1967 (63). From these many sweet compounds, acesulfame was chosen for commercialization. To improve water solubility, the potassium salt was made. Acesulfame-K (trade name Sunette) was approved for dry product use in the United States in 1988 and in Canada in October, 1994. Later, it was approved by the FDA for additional food categories such as yogurts, frozen and refrigerated desserts, and baked goods. 

Alitame [L- -aspartyl-/V-(2,2,4,4-tetramethyl-3-thioethanyl)-D-alaninamide] is an amino acid-based sweetener developed by Pfizer from L-aspartic acid, D-alanine, and an amine 2,2,4,4-tetraethylthioethanyl amine (Fig. 1). Its formula is CI4H2504N3S with a molecular weight of 331.06. It is produced under the brand name Aclame . It is a crystalline, odorless, nonhygro-scopic powder that is soluble in water (130 g/L at pH 5.6) and alcohol and significantly more stable than aspartame (Table 1). Alitame is 2000 times as sweet as sucrose and has a clean, sweet taste, with no unpleasant aftertaste. It blends with other sweeteners, such as acesulfame-K, saccharin, and cyclamate, to maximize the quality of sweetness (3,7-9). 

Probably the most significant trend in soft drinks manufacture in recent years has been towards the use of non-calorific artificial sweeteners. The best known of these, saccharin, was used in soft drinks during and after the Second World War, when sugar was in short supply. Saccharin in its soluble form is about 450 times sweeter than sugar and can be a significant cost-reducer, but its sweetness is marred by a bitter taste to which many consumers are sensitive. 

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