Products Description of CALCIUM SACCHARIN CAS#6485-34-3
Calcium saccharin appears as a white crystalline solid or fine white powder with little to no detectable odor. It delivers an intensely sweet taste; its dilute aqueous solution is approximately 500 times sweeter than sucrose, meaning extremely low addition levels are sufficient to achieve satisfactory sweetening effects, and it adds negligible calories to finished products. Unlike many other high-intensity sweeteners, it presents clean sweetness with minimal bitter or metallic aftertaste when dosed properly. This compound is readily soluble in small volumes of water — around 1.5 mL of water can dissolve 1 g of calcium saccharin — and it also dissolves in ethanol. It exhibits excellent thermal and chemical stability under typical processing and storage conditions, resisting decomposition during common high-temperature manufacturing processes such as baking and pasteurization. As a calcium salt form of saccharin, it contains nearly no sodium, which makes it an ideal high-intensity sweetener choice for low-sodium and sodium-restricted food, beverage and pharmaceutical formulations. It can be used alone or compounded with other sweeteners to optimize taste profiles, and it remains compatible with most common formulation raw materials.
CALCIUM SACCHARIN Chemical Properties
| Name | CALCIUM SACCHARIN |
| CAS No | 6485-34-3 |
| Odor | at 100.00?%. odorless |
| LogP | 0.464 (est) |
| EPA Substance Registry System | 1,2-Benzisothiazol-3(2H)-one, 1,1-dioxide, calcium salt (2:1) (6485-34-3) |
In the food and beverage industry, Calcium Saccharin is commonly used in carbonated drinks, fruit juices, tabletop sweeteners, preserved fruits, candies, baked goods and chewing gum. It effectively replaces sucrose to reduce product calories, avoid sugar fermentation, and extend shelf life while maintaining stable flavor and taste under high‑temperature processing and long‑term storage.
In the pharmaceutical industry, it serves as an ideal flavor‑correcting sweetener for oral tablets, syrups, granules and traditional Chinese medicine preparations. It efficiently masks the bitter and peculiar taste of medicinal ingredients, improves patient medication experience, and does not affect the stability and efficacy of pharmaceutical formulations.
In daily chemical and cosmetic fields, it is added in toothpaste, mouthwash and oral care products to enhance sweetness, improve flavor comfort and cover unpleasant raw material odors.
In addition, Calcium Saccharin exhibits good solubility in water and ethanol and excellent compatibility with most additives. It can be used alone or compounded with other sweeteners to optimize taste hierarchy, making it a versatile and cost‑effective sweetening additive for diversified industrial formulations.
