The name saccharin is aptly derived from Latin word " Saccharum " for sugar. It is a non- nutritive & non caloric artificial sweetener with its sweetness as 300t times more than that of sucrose solution of equal weight/concentration. Saccharin is manufactured as white crystalline powder which is stable at high tamp. (upto 300° C). Saccharin causes serious health hazards effects. A comparative analysis of saccharin in different food produces to evaluate them (from health view point) was performed by using gravimetric method and U.V. spctrophotmetric method.
PDF References Citation
How to cite this article
Masuma Javeed, Najma Ikhlaq, Sarfraz Ahmad and Iftikhar Ahmad, 2001. Estimation of Saccharin in Soda Beverages Syrups, Kulfies and Candies. Journal of Applied Sciences, 1: 486-488.
- AOAC, 1990. Official Methods of Analysis. 15th Edn., Association of Official Analytical Chemists, Washington, DC., USA., pp: 200-210.
- Hussain, M.M., H. Jacin and F.B Rodriques, 1976. Quantitative determination of saccharin in food products by ultraviolet spectrophotometry. J. Agric. Food Chem., 24: 36-40.