The harmless limit of saccharing can be used as a food additive

According to the foodmate.
net/tag_2463.

( Editor's note from Food Partners Network: The English name of sodium saccharin is sodium saccharin.
Advantame is a high-strength sweetener, and it is not allowed to be used in China.
)

Saccharin, also known as sodium saccharin, is the oldest sweetener.
Saccharin was discovered by American scientists in 1878 and was quickly accepted by the food industry and consumers.
The sweetness of saccharin is 300 to 400 times that of sucrose.
It is not metabolized and absorbed by the human body and is stable during the production of various foods.
The disadvantage is that it has poor flavor and bitterness, which limits its application.
Saccharin has been the only synthetic sweetener produced and used in large quantities in the world for many years.
Especially during the Second World War, the use of saccharin in countries around the world has increased significantly.

The safety of saccharin has twists and turns

The debate about whether saccharin is harmful or not began in the early 20th century.
The first chairman of the FDA, Harvey Wiley, was a representative figure who believed that saccharin was harmful, while the old President Roosevelt insisted that saccharin was harmless.
This controversy has continued for decades.
Saccharin expert Zhang Weimin once wrote that it was the United States that rehabilitated saccharin, and it was also the United States that caused the saccharin injustice case.

The reporter learned after a lot of inquiries:

In 1958, the U.
S.
Food and Drug Administration (FDA) began to regulate the use of food additives.
At that time, saccharin was already widely used in the United States, so it was included in the earliest list of 675 "generally recognized safe" (GRAS) food ingredients.
Among.

In 1960, a study showed that a large amount of saccharin would cause bladder cancer in mice, and different studies later also showed that saccharin may be a substance that causes cancer in animals.

In 1970, the University of Wisconsin Alumni Association Scientific Research Center issued a research report.
They fed 20 male and female rats with saccharin 0.
05%, 0.
5%, and 5.
0% respectively.
The F1 generation was weaned and fed with the substitute feed continuously.
100 weeks.
The F1 generation has been exposed to saccharin from the mother's pregnancy, and continues to consume saccharin throughout the life of breastfeeding and growth.
In the 5.
0% saccharin test group (equivalent to more than 300 times the normal amount of food added, at this concentration, the food is too sweet to swallow), the urinary bladder of the F1 generation was found to be statistically significant The phenomenon of tumor lesions.

In 1971, the United States cancelled the GRAS (Recognized As Safe Substance) of saccharin.

In 1977, a multi-generation rat feeding experiment in Canada found that a large amount of saccharin can cause bladder cancer in male rats, and the use of saccharin was banned.
The US FDA had the same plan.
However, saccharin was the only synthetic sweetener at the time, and this plan was strongly opposed by the public, especially those with diabetes.
Due to public pressure, Congress did not approve the proposal and passed a bill to postpone the ban.
It is only required that all saccharin-containing foods indicate that saccharin may be a carcinogen.

Since then, the relationship between saccharin and cancer has received a lot of further research.
It is quite dramatic that there is no rigorous and reliable research showing that saccharin is related to human cancer.
At the same time, people have figured out the mechanism of saccharin causing animal cancer, but that mechanism does not exist in the human body.
In 1991, the US FDA withdrew its proposal to ban the use of saccharin based on some research results.
However, due to the above reasons, the use of saccharin in the United States still needs to indicate on the label "use of this product may be harmful to health, this product contains saccharin that can cause cancer in laboratory animals".

Based on this result, the American Academy of Environmental Health Sciences recommended in 2000 to remove saccharin from the list of "known or suspected carcinogens.
" On May 15, 2000, the U.
S.
government issued the latest report on carcinogenesis, removing saccharin from the blacklist of possible carcinogens.
The National Institute of Environmental Health Sciences, which publishes this biennial report, pointed out that because tests showed that super-high doses of saccharin caused cancer in mice that did not apply to humans, they no longer listed saccharin as a possible carcinogen.
.

In 2001, Clinton signed a decree that revoked the requirement that saccharin-containing foods must be marked as likely to cause cancer.
At present, many countries allow the use of saccharin but the useful amount is limited, while some countries simply prohibit it.

Internationally, the use of saccharin has also been affected to a certain extent after the publication of these studies on carcinogenicity in rats.
The use of saccharin in European and American countries has been decreasing.
However, there are still people who hold different views that saccharin is safe.

What is saccharin

What is saccharin? According to industry experts, the chemical name of saccharin is phthalyl sulfonimide, and the commercial saccharin on the market is actually the sodium salt of soluble phthalyl sulfonimide, referred to as sodium saccharin.
Sodium saccharin is a synthetic organic chemical product.
It is a food additive, not a food.
It has no nutritional value to the human body except that it causes sweetness on the taste.

The sweetness of saccharin sodium is about 300 to 400 times that of sugar.
It is a non-toxic, non-calorie, and inexpensive non-energy sweetener.
Its biggest shortcoming is that its aqueous solution has obvious bitter aftertaste and metallic taste when the concentration of its aqueous solution is slightly higher, which makes many people hate it, which leads to the fallacy that saccharin is harmful to health.
However, when eating more saccharin, it will affect the normal secretion of gastrointestinal digestive enzymes, reduce the absorption capacity of the small intestine, and reduce appetite.
In particular, a small number of consumers consume a large amount of saccharin in a short period of time, which can cause thrombocytopenia and cause acute hemorrhage and multiple organ damage, leading to malignant poisoning events.

Saccharin calcium is another commercially produced non-nutritive sweetener.
It is a white crystalline powder.
Its sweetness is better than that of saccharin sodium.
It has less bitterness afterwards.
When mixed with other sweeteners, it Can provide better sweetness stimulation, so it is mainly used for flavoring.

Other salts of saccharin include: ammonium saccharin, silver saccharin, copper saccharin, lithium saccharin, potassium saccharin and zinc saccharin.
Among them, zinc saccharin has the best performance and commercialization prospects.
Zinc saccharin, which was invented and developed by Zhang Weimin, a Chinese saccharin expert, in 1992, was awarded the Chinese Invention Patent Certificate in July 2000.

4 companies produce saccharin mainly for export

According to industry experts, since the 1970s, my country has become the world's largest producer and exporter of sodium saccharin.
By the end of the 1990s, my country's annual output of saccharin sodium was as high as more than 40,000 tons.
Due to the excessive production, domestic saccharin sodium exporters competed to lower prices for export, causing many Western countries, including Europe and the United States, to launch anti-dumping investigations against my country’s exports of saccharin sodium.
.
The poor export channels have caused a large amount of domestically produced saccharin sodium to be put into the domestic food industry, resulting in unsalable domestic cane sugar and a large amount of storage, and causing significant losses to sugar mills and cane farmers.

According to a Tianjin saccharin seller, since 1999, relevant state departments have vigorously rectified the disorderly production of domestic saccharin sodium, and shut down and transferred a number of saccharin sodium production enterprises.
In the end, only Suzhou Fine, Tianjin North, and Tianjin Branch were retained.
There are five saccharin sodium production enterprises, namely, Czech Republic, Kaifeng Xinghua, and Shanghai Fuxin, which have a certain production scale and technical strength.
In 2007, Suzhou Fine Enterprises moved out of Suzhou and ceased production.
By 2012, the domestic annual output of saccharin sodium had fallen to about 20,000 tons, production and sales were smooth, and the phenomenon of storage pressure disappeared.
At present, only the United States, South Korea and other countries still produce a small amount of saccharin.

my country's saccharin is an export-dependent product, and 70%-80% of its output is for export.
From the perspective of the international market, most of the major purchasers of saccharin are large multinational companies such as Coca-Cola, Procter & Gamble, and Colgate.
With large-scale production and cost advantages, Chinese saccharin production companies occupy about 2/3 of the global saccharin market.
Among them, the market share in the EU exceeds 75%, and it once held 66% in the US market.
.

The four national designated saccharin production enterprises approved by my country all adopt the phthalic anhydride method.
Zhang Weimin pointed out that the phthalic anhydride method uses pure, white crystalline phthalic anhydride as the basic raw material to synthesize non-toxic, harmless and chemically stable sodium saccharin through more than a dozen complex chemical processes.
What makes people in the saccharin industry angry is that individual science authors who lack scientific knowledge do not know how to pretend to understand, pretend to be experts, and do not go to the saccharin factory to learn.
"It is extracted from stinky coal tar", using the method of distorting the facts to belittle the reputation of saccharin, and then using the logic for granted to the argument that "saccharin is harmful to health", this pseudo-scientific argument is the time to end.

Tianjin Changjie Chemical Co.
, Ltd.
is a professional manufacturer of sodium saccharin, and its products are exported to more than 30 countries and regions in Europe and Asia.
"Tianhuan Brand" Sodium Saccharin is produced by Tianjin Changjie Chemical Co.
, Ltd.
using the most advanced international production technology, phthalic anhydride method and the most advanced production equipment.
Product indicators meet British Pharmacopoeia (BP98, BP2000, BP2007, BP2011), United States Pharmacopoeia (USP24, USP30, USP32, USP34), European version (EP6.
0), European Pharmacopoeia (EP97), American Food and Chemical Pharmacopoeia (FCC VI, FCC) IV, FCC V) and various standards in the National Food Additives GB.
The product has a diamond-shaped white, bright, non-nutritive sweetness, and is widely used in food, beverage, cosmetics, feed, and electroplating industries.

A rational understanding of saccharin

Some people in the industry said that saccharin has been demonized in China, mainly because of the problem of propaganda.
Exaggerating its harm Although the economic benefits are huge, the benefits of saccharin should be rationally understood from the perspective of food safety.
For people with diabetes, saccharin is more beneficial to health than white sugar.
As the earliest sweetener, saccharin deserves its due respect, but at present, many sweeteners have a purer taste than saccharin, so the development of sweeteners is an inevitable trend, but from a safety perspective, saccharin should be given affirmation.

Countries around the world foodmate.

Our country's saccharin can be used in pickles, compound seasonings, candied fruit, ingredient wine, ice cream, ice cream, popsicles, pastries, biscuits and bread, the maximum amount is 0.
15g/kg; saccharin juice, fruit juice (flavor) beverages are based on the dilution factor 80% is added; saccharin is not allowed to be used in foods for infants and young children, and saccharin is not allowed to be used in fruit wine, liquor, rice wine, beer, and white wine.
The use of saccharin is prohibited in canned meat, aquatic products, fruits and vegetables.
When used in melon seeds, the maximum dosage is 1.
2g/kg; when used in prunes and tangerine peels, it is 5.
0g/kg, which can be mixed with other specified sweeteners.

Some people think that "the sweetness of milk tea is saccharin, which is harmful.
" In fact, saccharin is a sweetener that can be used legally.
Even if saccharin is really added to milk tea, it is still safe as long as the added amount is within the specified range.
Many beverages now use saccharin, cyclamate, aspartame and other sweeteners.
These sweeteners are safe under normal dosage.  

Related report: foodmate.
net/2014/12/290120.
html" target="_blank">US FDA recognizes Advantame again as a food additive