Saccharin
Saccharin suppliers and sourcing guide
Saccharin is a synthetic high-intensity sweetener, chemically 1,2-benzisothiazolin-3-one 1,1-dioxide, first made in 1879. It is produced from toluene or from methyl anthranilate depending on the process, and the acid form is neutralized to make its salts. Because the acid form dissolves poorly in water, most buyers purchase sodium saccharin, with calcium saccharin used where sodium is unwanted.
- Category
- Sweeteners
- Also known as
- Sodium saccharin · Calcium saccharin · E954 · 1,2-benzisothiazolin-3-one 1,1-dioxide · CAS 81-07-2
- Facts checked
- November 2026
Forms and grades of saccharin
Suppliers sell different products under the same name. Specify the one you need.
Sodium saccharin
The most common grade, sold as granular or powder (often as a hydrate), readily soluble in water for beverages, tabletop products and oral-care uses.
Calcium saccharin
Calcium salt for formulas that limit sodium; also water soluble.
Insoluble saccharin (acid form)
The free acid, poorly soluble in water, used in some chewing gum, tablet and oral-care formulas.
Particle size grades
Granular, powder and fine mesh grades of the salts for dissolving, dry blending or tableting.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Assay
- Saccharin or saccharin salt content on a dry basis, typically by titration or HPLC per the FCC monograph that 21 CFR 180.37 references.
- Toluenesulfonamides
- o- and p-toluenesulfonamide by HPLC or GC; these process impurities are the main purity concern for saccharin made from toluene.
- Benzoic and salicylic acids
- Limit tests for these related impurities, reported pass or fail against the FCC monograph.
- Water or loss on drying
- Moisture by loss on drying or Karl Fischer; sodium saccharin hydrates contain bound water, so check that the result matches the stated form.
- Heavy metals
- Lead and other metals by ICP-MS against the FCC or supplier limit.
Storage, lots and expiry
Storage and shelf life
Store saccharin and its salts in sealed containers in a dry place at ambient temperature; the salts are stable but can absorb moisture and cake. Shelf life is set by the supplier's specification, and older stock is normally retested for assay and moisture.
Lots and expiry dates
Record which salt and hydrate form each lot is, along with assay and the toluenesulfonamide result, because usage rates are calculated as saccharin and differ between forms. Keep the manufacturing route on file if the supplier provides it, since impurity profiles differ by process.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 180.37 permits saccharin and its ammonium, calcium and sodium salts as sweetening agents in food under the conditions it lists.
Source: ecfr.gov (opens in a new tab)21 CFR 180.37 requires saccharin and its salts to meet the specifications of the Food Chemicals Codex, 7th edition.
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted Sweeteners includes saccharin, sodium saccharin, calcium saccharin and potassium saccharin, with levels calculated as saccharin.
Source: canada.ca (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Saccharin suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking saccharin suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell saccharin? Request a listingFrequently asked questions
What forms of saccharin can brands buy?
Common forms include sodium saccharin, calcium saccharin, insoluble saccharin (acid form) and particle size grades. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for saccharin include?
Expect assay, toluenesulfonamides, benzoic and salicylic acids, water or loss on drying and heavy metals, each with its method, specification and result for that lot.
How should saccharin be stored?
Store saccharin and its salts in sealed containers in a dry place at ambient temperature; the salts are stable but can absorb moisture and cake. Shelf life is set by the supplier's specification, and older stock is normally retested for assay and moisture.
What is the regulatory status of saccharin?
21 CFR 180.37 permits saccharin and its ammonium, calcium and sodium salts as sweetening agents in food under the conditions it lists. 21 CFR 180.37 requires saccharin and its salts to meet the specifications of the Food Chemicals Codex, 7th edition. Health Canada's List of Permitted Sweeteners includes saccharin, sodium saccharin, calcium saccharin and potassium saccharin, with levels calculated as saccharin.
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