What Are Saccharides?

Sodium saccharin, with a chemical formula of C ₆ H ₄ SO ₂ NNaCO, is an organic chemical synthetic product. It is a food additive rather than a food. It has no nutritional value to the human body except it causes a sweet sensation on the palate. When eating more, it will affect the normal secretion of gastrointestinal digestive enzymes, reduce the absorption capacity of the small intestine, and reduce appetite. Many countries have restricted the use of saccharin sodium in food processing. In the production and operation activities, a few companies are pursuing the sweetness, color, or extension of the product shelf life for one-sidedly, and illegally using food additives such as saccharin sodium and so on illegally, posing a potential threat to human health. ^[1]

Saccharin sodium, also known as o-sulfonylbenzoimide, was developed in 1879. It is the earliest artificially synthesized non-nutritive sweetener. It is soluble in water and has a sweetness of 200 to 500 times that of sucrose in a dilute solution. When the concentration is high, it has a bitter taste. When it is heated under acidic conditions, the sweet taste disappears, and it can form a bitter taste of o-aminosulfonylbenzoic acid. Because of its low calorie, not absorbed by the human body, can be automatically excreted along with urine and other characteristics, it is used as a sugar substitute by patients with obesity, hyperlipidemia, diabetes, and dental caries. Also used as plating

Saccharin sodium was invented by Americans G. Fahlarg and I. Remen in 1878. The United States began industrial production of sodium saccharin in 1910. The sweetness of sodium saccharin is about 200 to 500 times the sweetness of sucrose, and its low price and stable performance make it widely used. For sodium saccharin, its main disadvantages are: bitter taste when its concentration exceeds 0.03%. Under acidic conditions, when the sodium saccharin is heated, its sweet taste will gradually disappear, and at the same time it will turn into a bitter taste of o-aminosulfonyl. benzoic acid. In recent years, the carcinogenesis of saccharin sodium has received widespread attention, which has affected its scope of use to a certain extent. ^[6]

Generally, sodium saccharin is mainly produced by the toluene method and phthalic anhydride method. Among them, in the process of producing saccharin sodium by the toluene method, an intermediate product such as o-toluenesulfonamide is generally generated, and insoluble saccharin is often produced after oxidation and acid precipitation. In the actual production process, due to incomplete oxidation, unreacted o-toluenesulfonamide cannot be completely separated, and o-toluenesulfonamide is a carcinogen. In this case, national industrial policies have further limited the development of the saccharin sodium industry. . To this end, the state carries out fixed-point production and limited production and sales management of sodium saccharin products. For annual production plans, enterprises need to approve and have strict management on the use of sodium saccharin products.

Saccharin sodium still belongs to highly polluting industries. The production of saccharin sodium consumes 14 kinds of chemical raw materials such as strong acids and alkalis. For each 1t of saccharin sodium, 13.2t of raw materials and 24t of water are consumed. The total waste emissions are up to 26.2t. Things usually pollute the environment. However, in terms of production process, after long-term improvement and continuous improvement, the production process of sodium saccharin has become mature. Domestic use of phthalic anhydride to produce sodium saccharin, both in yield and quality, has reached the international advanced level, and has strong competitiveness in the international market. ^[6]

The use of sodium saccharin in food exceeded the standard and the scope of unauthorized use was more serious. According to the data, in recent years, the application of sodium saccharin in food has obvious over-range and over-phenomenon. In order to reduce production costs and make huge profits, some manufacturers generally use sodium saccharin to replace sucrose in foods such as beverages, preserved fruits, and even jelly intended for children. However, they have not made any identification on the food label, and in some cases To a great extent, it violates consumers' right to know. ^[6]

There are a variety of saccharin sodium production processes. According to the main raw materials used in production, they can be divided into the toluene method, phthalic anhydride method, o-methylaniline method, and phthalic anhydride disulfide method. ^[3]

The aforementioned o-methylaniline method is limited by the source of the raw material o-methylaniline, and the cost of the raw material is high, so it is not suitable for industrial production. Due to the steric hindrance of the o-dithiodibenzoic acid structure in the phthalic anhydride disulfide method, the esterification with methanol needs to be carried out in an autoclave. The reaction conditions are harsh and the requirements for the reaction equipment are too high. Only pilot tests have been conducted, but it has not been achieved Industrial production. Therefore, only the two processes of toluene method and phthalic anhydride method are compared. ^[3]

Localities need to manage the production of saccharin sodium strictly and in a planned manner, while strictly controlling the total production of saccharin sodium. Regarding the implementation of the saccharin sodium production plan, local administrative and supervisory departments need to increase supervision and guide enterprises to produce according to the annual plan issued by the state. At the same time, effective measures must be taken to control sales to prevent overproduction and overselling. ^[6]

Strict management of enterprises and individuals using sodium saccharin, and in accordance with the relevant provisions of the "Sanitary Standards for the Use of Food Additives", further clarify the type and scope of application of saccharin sodium, the amount of use, and at the same time clearly label the product label. ^[6]

In terms of food safety, strengthen supervision and rectify the saccharin sodium market. For the saccharin sodium production enterprises designated by the state, it is necessary to produce saccharin sodium products in accordance with the production plan, and at the same time, carry out strict marking on its packaging and affix the certification trademark mark in a prominent position in accordance with the relevant provisions of national standards. ^[6]

For backward equipment for the production of sodium saccharin, it is necessary to accelerate the pace of elimination, increase the intensity of environmental governance, and continuously increase the threshold for environmental protection. For sodium saccharin production enterprises, if their emissions exceed the standard and total volume, in this case, rectification is required within a time limit. If the treatment is not completed within the time limit, production must be stopped and rectified. Existing national designated saccharin sodium production enterprises, in terms of pollutant emissions, if the new saccharin sodium industry standards are not met, the country no longer arranges an annual production plan for saccharin sodium. ^[6]

Establish and improve food hygiene regulations. With regard to the "Food Additive Hygienic Management Measures", the state needs to improve the corresponding rules and regulations as soon as possible, add management regulations in the business process, further regulate production and business behaviors, and provide a legal basis for the organization to carry out health supervision.

Strengthen supervision and law enforcement. In all aspects of food additive production, sales, storage, and use, food hygiene supervision departments need to attach great importance to supervision and reverse the passive situation. Strengthen the testing of food additives to further ensure that the quality of food hygiene meets national health standards. ^[6]