Saccharin , 97% , 81-07-2

Synonym(s):
o-Benzoic sulfimide;2,3-Dihydroxy-1,2-benzisothiazol-3-one-1,1-dioxide;2-Sulfobenzoic acid imide;Saccharin

CAS NO.：81-07-2

Empirical Formula: C7H5NO3S

Molecular Weight: 183.18

MDL number: MFCD00005866

EINECS: 201-321-0

PRODUCT Properties

• Melting point: 226-229 °C (lit.)
• Boiling point: subl
• Density: 0.828
• vapor pressure: 0Pa at 25℃
• refractive index: 1.5500 (estimate)
• storage temp.: Store below +30°C.
• solubility: acetone: soluble1g in 12mL(lit.)
• form: Crystals or Crystalline Powder
• pka: 11.68(at 18℃)
• color: White
• Odor: odorless
• Water Solubility: 3.3 g/L (20 ºC)
• Merck: 14,8311
• BRN: 6888
• Stability: Stable. Incompatible with strong oxidizing agents.
• InChIKey: CVHZOJJKTDOEJC-UHFFFAOYSA-N
• LogP: -0.024 at 25℃

Description and Uses

Saccharin is a non-nutritive synthetic sweetener which is 300–400 times sweeter than sucrose. it is nonhygroscopic and has a bitter aftertaste and a stability problem in cooked, canned, or baked goods. it is slightly soluble in water with a solubility of 10 g in 100 g of water at 25°c, but the solubility improves in boiling water. as sodium saccharin, there are two forms: 1,2-benzisothiazolin-3-one- 1,1-dioxide, sodium salt dihydrate, with a solubility of 1 g in 1.2 ml of water; and 1,2-benzisothiazolin-3-one-1,1-dioxide, sodium salt. calcium saccharin (chemical name: 1,2-benzisothiazolin-3-one-1, 1-dioxide, calcium salt) is used where low sodium content and reduced after-taste are required. it is used in low-calorie foods such as jam, beverages, and desserts. it is also termed sodium benzosulfimide.

Safety

• Symbol(GHS): GHS07,GHS08
• Signal word: Warning
• Hazard statements: H302-H315-H319-H335-H351-H361
• Precautionary statements: P261-P305+P351+P338
• Risk Statements: 40-62-63-68
• Safety Statements: 24/25
• RIDADR: UN 3077 9/PG 3
• WGK Germany: 2
• RTECS: DE4200000
• TSCA: Yes
• HazardClass: IRRITANT
• HS Code: 29251100
• Toxicity: LD50 oral in mouse: 17gm/kg