Ingredients
Saccharin
Big Sweetness with Zero Calories
Saccharin, a zero-calorie sweetener, is over 300 times sweeter than sugar. This means that only a small amount is needed to provide the same level of sweetness as sugar. Saccharin is used in a wide range of low-calorie and sugar-free food and beverage applications, including soft drinks, tabletop sweeteners, baked goods, jams, chewing gum, canned fruit, candy, dessert toppings, and salad dressings. It is also is used in cosmetic products, vitamins, and pharmaceuticals.
Benefits of Saccharin
Helpful to People Living with Diabetes
Consumption of saccharin-sweetened products can benefit those living with diabetes as a tool to reduce calories or carbohydrate intake.
No Calories or Carbohydrates
Saccharin is used to sweeten foods and beverages without adding calories or carbohydrates.
May Help Reduce Cavities
Saccharin is not metabolized by oral bacteria that contribute to cavities and therefore does not promote tooth decay.
Supports Weight Management
Saccharin provides sweetness without calories or carbohydrates, making it a useful tool for people looking to reduce overall calorie intake or maintain a healthy weight.
Improves Product Taste and Variety
Saccharin is often used in combination with other low-calorie sweeteners to improve taste, stability, and product performance. This “multiple sweetener approach” helps manufacturers develop a broader range of good-tasting low-calorie and sugar-free products for consumers.
Facts About Saccharin
Origin
Saccharin was discovered over a century ago at Johns Hopkins University and has been used as a non-caloric sweetener in foods and beverages for more than 100 years. Its use was considerable during the sugar shortages during World Wars I and II, particularly in Europe.
Safety
Saccharin has been the subject of extensive scientific research. It is one of the most studied ingredients in the food supply.
Saccharin is approved in more than 100 countries around the world and has been reviewed and determined safe by the Joint Food and Agriculture Organization (FAO)/World Health Organization (WHO) Expert Committee on Food Additives (JECFA) and the Scientific Committee for Food of the European Union. Based on current research, JECFA doubled its nearly earlier Acceptable Daily Intake (ADI) for saccharin from 5 mg to 9 mg/kg bw per day.
Regulatory Status
The U.S. Food and Drug Administration (FDA) has deemed saccharin safe for consumption, with an ADI set at 15 milligram/kilogram per pound of body weight. In addition to the FDA, leading global health authorities have also concluded that saccharin is safe to consume. In November 2024, the European Food Safety Authority (EFSA) re-evaluated the safety of saccharin and confirmed its previous scientific opinion that saccharin is safe for human consumption and increased the ADI from 5 to 9 mg/kg of body weight per day.
In addition to the Joint FAO/WHO Expert Committee on Food Additives (JECFA), Japan’s Ministry of Health, Labour and Welfare, Food Standards Australia New Zealand, and Health Canada, among others, recognize that saccharin can be consumed safely. Based on the conclusions of worldwide government and health organizations, saccharin is permitted for use in more than 100 countries.
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