Sodium Saccharin raw material Sodium Saccharin Powder 6155-57-3

CAS:6155-57-3

MF:C7H8NNaO4S

MW:225.19

EINECS:612-173-5

Specification: 99% min Sodium Saccharin Powder

Sample:Sodium Saccharin Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance: White Powder

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Sodium Saccharin Powder Usage and Synthesis.

Sweeteners, sodium saccharin is an organic chemical synthesis products, food additives rather than food, in addition to the sweetness caused by the sensation on the palate, the human body does not have any nutritional value. On the contrary, when consuming more saccharin, it will affect the normal secretion of gastrointestinal digestive enzymes, reduce the absorption capacity of the small intestine, and reduce appetite.

Widely used in the following industries:

1、Foodstuffs: general cold drinks, beverages, jellies, cold fruits, meringue, etc.

2、Feed additives: pig feed, sweetener, etc.

3、Daily chemical industry: toothpaste, swishing saliva, eye drops, etc.

4, electroplating industry: electroplating brightener which electroplating industry with a large amount, the total amount of exports now account for most of China's production.

Uses and functions of Sodium Saccharin.

Sodium saccharin is a commonly used synthetic sweetener. It is not absorbed in the body and does not produce heat.

It can be used in plums and Chenpi with a maximum use level of 5.0g/kg, in melon seeds with a maximum use level of 1.2g/kg; in beverages, prepared wine, ice-cream, ice-cream, popsicles, sauces, composite seasonings, preserves, pastries, biscuits and breads with a maximum use level of 0.15g/kg; and in fruit juice concentrates with a maximum use level of 80 per cent of the concentration factor.

Sweeteners, sodium saccharin is an organic chemical synthesis products, food additives rather than food, in addition to the sweetness caused by the sensation on the palate, the human body does not have any nutritional value. On the contrary, when consuming more saccharin, it will affect the normal secretion of gastrointestinal digestive enzymes, reduce the absorption capacity of the small intestine, and reduce appetite.

Widely used in the following industries:

1、Foodstuffs: general cold drinks, beverages, jellies, cold fruits, meringue, etc.

2、Feed additives: pig feed, sweetener, etc.

3、Daily chemical industry: toothpaste, swishing saliva, eye drops, etc.

4, electroplating industry: electroplating brightener which electroplating industry with a large amount, the total amount of exports now account for most of China's production.

Characteristic of Sodium Saccharin.

Saccharin sodium, also known as soluble saccharin, is the sodium salt of saccharin, with two crystalline water, colourless crystals or slightly white crystalline powder, generally containing two crystalline water, easy to lose the water of crystallisation and become anhydrous saccharin, as a white powder, odourless or slightly fragrant, with a strong sweet and bitter taste. The sweetness of saccharin sodium is about 500 times of sucrose.

Saccharin sodium is weak in heat resistance and alkali resistance, the sweetness gradually disappears when heated under acidic conditions, and the solution is more than 0.026% of the bitter taste.

Product Method of Bulk Sodium Saccharin Powder.

It is obtained from phthalic anhydride by amination, degradation, esterification, diazotisation, substitution, chlorination, cyclisation, acid precipitation and neutralisation.

(1) Preparation of methyl o-aminobenzoate. Phthalic anhydride and 0 ℃ ammonia added to the reactor in turn, warmed to 50 ℃ and slowly added sodium hydroxide solution, maintained at a temperature below 70 ℃ and PH8.5-8.9 conditions of amination, and then adjust the PH = 12-13, at 65-70 ℃ insulation 0.5h degradation, after the completion of the insulation to catch up with the ammonia for 3.5h.

Cooled to -10 ℃, add -10 ℃ methanol and sodium hypochlorite solution (do not overdose), esterification at 0 ℃ for 45min, and then gradually warmed to 30 ℃, to starch potassium iodide paper test was colourless reaction. Then add the appropriate amount of 20% sodium bisulfite solution, the liquid to dilute, warmed to above 50 ℃, and then add 80 ℃ of hot water stirring to dissolve, after standing, filtering, fractionation of the oil layer to o-aminobenzoic acid methyl ester.

(2) Preparation of methyl o-sulfonyl chloride benzoate. Firstly, the mixed acid was placed in the diazo pot, and the mixture of methyl o-aminobenzoate and sodium nitrite solution was added dropwise at about 10 ℃, and the diazotization temperature was kept below 25 ℃, and the reaction endpoint of the starch potassium iodide solution showed light green.

After the diazotization is completed, the temperature is lowered to 10 ℃, add copper sulfate, dissolve and pass SO2 for replacement, at this time the precipitation of o- sulfinic acid benzoic acid methyl ester, about 1h after the reaction endpoint with H acid test paper monitoring should show colourless. Then add toluene, chlorination at 30-35 ℃ through chlorine to 2% benzidine ethanol solution test showed dark green as the end point. The organic layer is o-sulfonyl chloride benzoic acid methyl ester toluene solution.

(3) Preparation of insoluble saccharin. Sequentially water and o-sulfonyl chloride benzoic acid methyl ester toluene solution added to the reaction pot, add ammonia at 10 ℃, stirring reaction for 15min (temperature up to 70 ℃, PH9 or more), with 2% benzidine pyridine solution test does not immediately show yellow as the end point of the ring.

After standing, take the lower ammonium salt solution, add toluene and 30% hydrochloric acid, reduce PH to below 1. After acid precipitation and cooling to 20 ℃, take the toluene layer of water to wash away ammonium chloride to get saccharin toluene solution.

(4) Preparation of soluble saccharin. Insoluble saccharin toluene solution heated to 40 ℃, add sodium bicarbonate and water to adjust PH to 3.8-4, after standing, take the aqueous layer, add activated carbon decolourisation, filtration, adjust the filtrate PH to 7, and then add activated carbon decolourisation once.

The filtrate was concentrated at 70-75℃ under reduced pressure, and filtered while it was hot to keep the PH at 7. The filtrate is cooled, crystallised, filtered and dried to obtain sodium saccharin.