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In addition to the little packets found in dishes on restaurant table tops, sodium saccharin is customarily used in canned fruit, flavored gelatin, dessert toppings, diet sodas, baked goods, jams, chewing gum, candy, and salad dressings. Unlike aspartame, sodium saccharin is heat stable so it can be used in cooking and baking without losing sweetness.

Saccharin, Calcium Saccharin and Sodium Saccharin are used in cosmetic and personal care products as flavoring agents.Saccharin is about 300 times as sweet as sugar. Saccharin is stable when heated, even in the presence of acids, does not react chemically with other food ingredients, and stores well. In its acidic form, Saccharin is not particularly water-soluble. The form used as an artificial sweetener is usually its sodium salt, Sodium Saccharin. The calcium salt, Calcium Saccharin, is also sometimes used, especially by people restricting their dietary sodium intake.