CALCIUM SACCHARIN
- Product Name
- CALCIUM SACCHARIN
- CAS No.
- 6485-34-3
- Chemical Name
- CALCIUM SACCHARIN
- Synonyms
- SYNCAL (R) CAS;CALCIUM SACCHARIN;SACCHARIN CALCIUM;Calcium saccharina;SACCHARIN CALCIUM SALT;Calcium o-benzosulfimide;Calcium o-benzosulphimide;Calcium 2-benzosulphimide;Saccharin Calcium (150 mg);CALCIUM SACCHARIN USP/EP/BP
- CBNumber
- CB9466726
- Molecular Formula
- C7H7CaNO3S
- Formula Weight
- 225.28
- MOL File
- 6485-34-3.mol
CALCIUM SACCHARIN Property
- solubility
- Soluble 40°0 in water, poorly soluble in alcohol. Practically odorless.
- Odor
- at 100.00?%. odorless
- InChI
- InChI=1S/C7H5NO3S.Ca.2H/c9-7-5-3-1-2-4-6(5)12(10,11)8-7;;;/h1-4H,(H,8,9);;;
- InChIKey
- SGBHLKCAZFTOGV-UHFFFAOYSA-N
- SMILES
- O=S1(NC(=O)C2C=CC=CC1=2)=O.[Ca]
- LogP
- 0.464 (est)
- EPA Substance Registry System
- 1,2-Benzisothiazol-3(2H)-one, 1,1-dioxide, calcium salt (2:1) (6485-34-3)
CALCIUM SACCHARIN Chemical Properties,Usage,Production
Chemical Properties
White crystal or white crystalline powder, no or slightly fragrant. Extremely sweet, the sweetness of its dilute solution is about 500 taxis of sucrose 1g can be dissolved in 1.5ml of water. Soluble in ethanol.
Uses
Sweetener (non-nutritive).
Uses
Calcium Saccharin is a sweetener that is the calcium form of sac- charin, existing as white crystals of powder with a solubility of 1 g in 1.5 ml of water. sodium saccharin is the more common form, but calcium saccharin is available for nonsodium diets. in this form, it is about 500 times as sweet as sucrose. see saccharin.
Uses
Sodium saccharin is so widely used that it is often referred to simply as saccharin. The aqueous solubilities of both salts are about the same, ie, 0.67 g/mL. Saccharin, stable to heat over a wide pH range, can withstand most food processing conditions. Interactions between saccharin and other food ingredients have not been reported. Saccharin imparts a sweetness that is pleasant at the onset, but is followed by a lingering, bitter aftertaste. Sensitivity to this bitterness varies from person to person. At high concentration, however, most people can detect the rather unpleasant aftertaste. Saccharin is synergistic with other sweeteners of different chemical classes. For example, saccharin– cyclamate, saccharin–aspartame, saccharin–sucralose, and saccharin– alitame combinations all exert synergy to various degrees. The blends, as a rule, exhibit less aftertaste than each of the component sweeteners by themselves.
Safety Profile
Mutagenic data reported. When heated to decomposition it emits toxic fumes of SO, and NOx
CALCIUM SACCHARIN Preparation Products And Raw materials
Raw materials
Preparation Products
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