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Sakarin, Pemanis Buatan Dari Batubara

Get to know saccharin

Saccharin is an artificial sweetener that has the basic structure of benzoic sulfinida.
Because of the different structure with no carbs, saccharin does not generate calories. Saccharin
is much sweeter than sucrose, by comparison the sweetness of approximately 400 times that of
sucrose. But unfortunately in moderate to high concentrations is leaving a bitter aftertaste, or
metal. To remove this taste of saccharin can be blended with cyclamate (will be discussed in
section 4) the ratio of 1: 10 for cyclamate.
Saccharin was first introduced by Fahlberg in 1879 inadvertently from industrial coal tar.
Its use has been commercially applied since 1884. But a new notorious saccharin by the wider
community after World War I, in which alternative sweetener saccharine acts as a substitute for
granulated sugar is hard to obtain. Saccharin became more popular in the market in the 1960s
and 1970s. at that time, its nature as a sweetener without calories and the price cheapness
becoming the main towing in the use of saccharin. In addition the saccharine doesn't react with
the food, so food is added to saccharin was undamaged. Properties that are essential for the
industry of drinks cans or packs. For that reason, saccharine in it is often used in conjunction with
aspartame; that sweetness in drinks still last a long time. As has been discussed previously,
aspartame does not last long in beverage packaging.
Physical properties of known saccharin is unstable on warming. Saccharin is used in the
food industry is saccharine as the sodium salt. This is due to saccharine in their original form,
acid is insoluble in water. Saccharin is also not subjected to decomposition of sugar and starch
that produce acid; so that saccharin does not cause erosion of tooth enamel.

The Use Of
Saccharin was once widely used as a sweetener in food product packaging (canned fruit or drink,
chewing gum, jams and sweets), supplements (vitamins and the like), medicines and toothpaste.
In addition the saccharine also used as sugar in restaurants, industrial bread, and cosmetic

Saccharin starting researched since more than 100 years ago. Experts who first opposed
the use of saccharin, because it is considered detrimental to health; is Harvey Wiley. According
to him, the saccharin was sweet as sugar, but because its chemical structure that resembles a
coal tar; Nonetheless consumed are coal tar that should not be eaten. However, the statement
continues to be hard by the President contradicted the United States, Theodore Roosevelt.
Indeed since the first widely introduced to the public until that time, there has been no adverse
effect as a result of consumption of saccharin
Since then, the use of saccharin safety continues to be debated until now. As for the dangers
posed saccharin is carcinogenic effects. In a study in mice experiments in 1977, having cancer of bile
after consuming large quantities of saccharine. Determination of similar effects in humans is more
difficult, because most of the food products that are currently using some artificial sweeteners
altogether. Research by Weihrauch & Diehl (2004) shows that the consumption of combinations of
large amounts of artificial sweeteners (> 1.6 grams/day) increases the risk of cancer of the bile as
much as only 1.3 times that of humans. However the sweetener which is the cause of this effect is
unknown. After several years of researching, most experts eventually concluded that saccharin is not
carcinogenic in humans.

1. Saccharin (from Calorie Control Council, Atlanta (GA), United States). Link
2. Saccharin (from Wikipedia). Link URL: en.wikipedia.org/wiki/Saccharin
3. Weihrauch & Diehl. Artificial sweeteners do they bear a carcinogenic risk. Annals of
Oncology 2004 (15): 1460-1465