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Sodium Saccharin

analytical standard

Sinonimo/i:

Saccharin sodium salt hydrate, 2,3-Dihydro-3-oxobenzisosulfonazole sodium salt, 2-Sulfobenzoic acid imide sodium salt, o-Sulfobenzimide sodium salt, Saccharin soluble

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About This Item

Formula empirica (notazione di Hill):
C7H4NNaO3S · xH2O
Numero CAS:
Peso molecolare:
205.17 (anhydrous basis)
Beilstein:
3599229
Numero CE:
Numero MDL:
Codice UNSPSC:
12164500
ID PubChem:
Numero E:
E954

Grado

analytical standard

CdA

current certificate can be downloaded

Confezionamento

pkg of 1 g

tecniche

HPLC: suitable
gas chromatography (GC): suitable

applicazioni

cleaning products
cosmetics
food and beverages
personal care

Formato

neat

Temperatura di conservazione

2-30°C

Stringa SMILE

[Na+].[H]O[H].[O-]C1=NS(=O)(=O)c2ccccc12

InChI

1S/C7H5NO3S.Na.H2O/c9-7-5-3-1-2-4-6(5)12(10,11)8-7;;/h1-4H,(H,8,9);;1H2/q;+1;/p-1
ILJOYZVVZZFIKA-UHFFFAOYSA-M

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Descrizione generale

Sodium saccharin is a white crystalline powder, which is commonly used as a synthetic or artificial sweetener in carbonated soft drinks and beverages. It can find a wide range of applications in food processing, commodities and also feed production industries.

Applicazioni

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

Not applicable

Punto d’infiammabilità (°C)

Not applicable

Dispositivi di protezione individuale

Eyeshields, Gloves, type N95 (US)


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Certificati d'analisi (COA)

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Rapid and sensitive detection of sodium saccharin in soft drinks by silver nanorod array SERS substrates
Han C, et al.
Sensors and Actuators B, Chemical, 272-279 (2017)
Encyclopedia of Food and Color Additives, 1 (1997)
Encyclopedia of Food and Color Additives, 1 (1997)
Heather E King et al.
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The inbred Fischer (F344) and Lewis (LEW) rats, while originally developed as animal models for cancer and tissue transplantation research, have since been used to study genetic differences in a variety of physiological and behavioral endpoints. In this context, LEW
Yangjie Wei et al.
AAPS PharmSciTech, 16(2), 455-465 (2014-11-02)
Several attempts have been made to mask the bitter taste of oral formulations, but none have been made for injectable formulations. This study aims to mask the bitter taste of dental lidocaine HCl (LID) injection using hydroxypropyl-β-cyclodextrin (HP-β-CD) and sodium

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