Saccharin

Synthesis

Saccharin can be produced several manners. The way of original synthesis of Remsen and Fahlberg begin with Toluène, but the output by this way is weak. In 1950, an improved synthesis was developed by Maumee Chemical Company with Toledo (Ohio). In this way, the Anthranilic acid successively reacts with Nitrous acid , Sulfur dioxide, Chlore and then of the Ammoniaque to obtain saccharin. Another way starts with O Chlorotoluène (Bungard, 1967).

In its acid form, saccharin is not particularly Hydrosoluble. The form used as sweetening substance is usually the salt of Sodium. The salt of Calcium is also used, especially by the people who limit their sodium consumption. Two salts are very water-soluble: 670 G per liter of water to room temperature.

History

Saccharin was discovered in 1879 by Ira Remsen and Constantin Fahlberg of the Université Johns Hopkins.

The sweetened savor of saccharin was accidentally discovered by Remsen while going to dine without being itself correctly washed the hands after having worked on derivatives of the coal with Fahlberg.

Remsen and Fahlberg published their discovery in jointly 1880. However, in 1884, Fahlberg patented and produced in mass saccharin without never mentioning Remsen. Fahlberg became rich while Remsen became simply furious. When one questioned it on this business, Remsen answered: Fahlberg is a rabble. That makes me vomit to intend to pronounce my name in the same sentence as it his.

Saccharin was marketed little time after its discovery, but it is only during the Second world war, when sugar was rationed, that its use started to be spread. Its popularity did not cease growing during the years 1960 and 1970 among the people making a mode.

Harmlessness

Since its introduction, much of concerns circulate as for the harmlessness of saccharin.

When some questioned Theodore Roosevelt, then president of the the United States, on the health issues related to saccharin, it would have answered: That which thinks that saccharin is dangerous is an idiot.

Since the Years 1960, several studies suggest that it could be carcinogenic in the animal. Fears culminated in 1977, after the publication of a study indicating an increase in the Cancer S of the bladder at the Rat S subjected to strong saccharin amounts.

This year, the Canada prohibits saccharin. FDA (Food and Drug Administration, the office states-unien charged with food and drugs) also proposed to prohibit it, but as it was, at the time, the only artificial sweetening substance available to the United States, prohibition met a strong opposition on behalf of the public, especially in the diabetics.

Thereafter, the American congress placed a moratorium on prohibition, proposer, in the place, the obligation to make be reproduced on the food products containing of saccharin, a mention as what it can be cancerogenic.

Since, much of studies were realized on saccharin, some showing a correlation between the saccharin consumption and the increase in certain cancers (especially that of the bladder) and others not showing this correlation.

The serious one of the studies published in 1977 was criticized because of the ridiculously high amounts which were managed with the prone rats of the test. These amounts were several hundreds of times higher than those introduced normally by a consumer.

No study forever shown a health risk with normal amounts.

In 1991, after 14 years, the FDA formally withdrew the proposal for a prohibition of saccharin, and in 2000, the American Congress repealed the law obliging the products containing of saccharin to carry a warning statement for health.

External bond

http://www.saccharin.org/

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