CAS No.: | 6155-57-3 |
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Formula: | C7h8nnao4s |
EINECS: | 612-173-5 |
Type: | Saccharin Sodium |
Nutritional Value: | Nutritional |
Effect: | Stabilization |
Samples: |
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Customization: |
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Identification | Positive |
Melting point of insolated saccharin ºC | 226-230 |
Appearance | White crystals |
Content % | 99.0-101.0 |
Loss on drying % | ≤15 |
Ammonium salts ppm | ≤25 |
Arsenic ppm | ≤3 |
Benzoate and salicylate | No precipitate or violet color appears |
Heavy metals ppm | ≤10 |
Free acid or alkali | Complies with BP /USP/DAB |
Readily carbonizable substances | Not more intensely colored than reference |
P-toluene sulfonamide | ≤10ppm |
O-toluene sulfonamide | ≤10ppm |
Selenium ppm | ≤30 |
Related substance | Complies with DAB |
Clarity and color solution | Color less clear |
Organic volatiles | Complies with BP |
PH value | Complies with BP/USP |
Benzoic acid-sulfonamide | ≤25ppm |
1. It can be used as flavoring agent and sweetener, in cooperation with DL-alanine and citric acid, etc., to guess alcoholic drinks; To make sake and delicate drinks...
2. As a preservative of surimi products and peanut butter, it can inhibit the reproduction of bacillus subtilis and Escherichia coli.
3. The use of its own amino and carboxyl groups, such as salt and vinegar taste buffer effect.
4. Recipes for food brewing, meat processing and cool beverages and saccharin sodium to remove bitterness.
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