For Saccharin we have terms and definitions in 4 topics. The topics are Diabetes, Food, Food and Health and Nutrition.

Saccharin (Diabetes)

A man-made sweetener that people use in place of sugar because it has no calories.

Saccharin (Food)

Containing only X calorie per teaspoor4 this Artificial Sweetener is said to be 300 times sweeter than sugar. Saccharin was discovered by accident in the late 1800s by scientists at Johns Hopkins University. Though it's widely used to sweeten a multitude of commercial foods and beverages-as well as in the home -- some find that it has a decidedly bitter aftertaste. This unpleasant effect is particularly noticeable when a food sweetened with saccharin is heated. Saccharin is available in both powdered and liquid forms in supermarkets. It has been the center of controversy during the last few decades because of its reported possible carcinogenic effects. Because the issue is still being researched, the FDA requires that saccharin products carry a warning label to that effect.

Saccharin (Food and Health)

Saccharin, the oldest of the non-nutritive sweeteners, is currently produced from purified, manufactured methyl anthranilate, a substance occurring naturally in grapes. It is 300 times sweeter than sucrose, heat stable and does not promote dental caries. Saccharin has a long shelf life, but a slightly bitter aftertaste. It is not metabolized in the human digestive system, is excreted rapidly in the urine and does not accumulate in body.

Saccharin (Nutrition)

An artificial sweetener. It is nearly 700 times sweeter than sugar, yet leaves an aftertaste. It is not metabolized by the human body. It is useful in diabetic diets in which the patient must lower sugar intake. The FDA has listed saccharin as an 'anticipated' human carcinogen. This means that in certain individuals, the sweetener may increase the risk of cancer.

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