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Saccharin (E954) – Sweetener: Effects & Safety

Saccharin (E954) is an artificial sweetener approximately 300 to 500 times sweeter than sugar. It contains no calories and is widely used in foods, beverages, and tabletop sweeteners.

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Things worth knowing about "Saccharin"

Saccharin (E954) is an artificial sweetener approximately 300 to 500 times sweeter than sugar. It contains no calories and is widely used in foods, beverages, and tabletop sweeteners.

What is Saccharin?

Saccharin (also known by its food additive code E954) is one of the oldest and most widely used artificial sweeteners in the world. It was accidentally discovered in 1879 by chemist Constantin Fahlberg and has since become a common sugar substitute in the food industry. Chemically, saccharin is classified as 2,3-dihydro-1,2-benzisothiazol-3-one-1,1-dioxide. It contains no calories because it is not metabolised by the human body and is approximately 300 to 500 times sweeter than regular table sugar (sucrose).

Uses and Applications

Saccharin is found in a wide range of products, including:

Low-calorie and sugar-free soft drinks
Diet and light food products
Tabletop sweeteners (tablets or liquid form)
Oral care products such as toothpaste and mouthwash
Certain medications and pharmaceutical preparations for taste masking
Foods suitable for people with diabetes

In the European Union, saccharin is approved as a food additive under the code E954, with maximum permitted levels defined for each food category. It is similarly approved by regulatory bodies in the United States, Canada, and many other countries.

Mechanism of Action and Sweetness Perception

Saccharin activates the sweet taste receptors (T1R2/T1R3) on the tongue, triggering the sensation of sweetness without delivering calories or carbohydrates. Because it is not broken down in the body, it has no effect on blood glucose levels. This makes saccharin particularly valuable for individuals with diabetes mellitus and for those seeking to reduce their overall calorie intake. At high concentrations, saccharin can leave a slightly metallic or bitter aftertaste, which is why it is frequently blended with other sweeteners in commercial products.

Safety and Health Assessment

The safety of saccharin has been extensively studied over several decades. In the 1970s, animal studies in rats suggested a potential cancer risk, leading to warning labels on products in some countries. However, subsequent research demonstrated that the effect observed in rats is caused by a species-specific physiological mechanism that does not apply to humans.

Today, saccharin is considered safe by the major international health authorities:

The European Food Safety Authority (EFSA) has established an acceptable daily intake (ADI) of 5 mg per kilogram of body weight per day.
The World Health Organization (WHO) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) confirm its safety when consumed within the recommended limits.
The US Food and Drug Administration (FDA) removed saccharin from its list of potentially carcinogenic substances in the year 2000.

More recent scientific discussions focus on the potential effects of saccharin and other artificial sweeteners on the gut microbiome. Some studies suggest that artificial sweeteners may influence the composition of the intestinal flora. However, this area of research is still evolving, and no conclusive evidence of harmful effects in humans at normal consumption levels has been established.

Special Considerations

Specific recommendations apply to certain population groups:

Pregnant and breastfeeding women: It is advisable to minimise saccharin intake during pregnancy, as saccharin can cross the placental barrier and safety data for the unborn child remain limited.
Infants and toddlers: Saccharin should be avoided in the diet of infants and young children.
Phenylketonuria (PKU): Unlike aspartame, saccharin does not contain phenylalanine and is therefore not a concern for individuals with PKU.

References

European Food Safety Authority (EFSA): Re-evaluation of saccharin and its sodium, potassium and calcium salts (E 954) as food additives. EFSA Journal, 2020.
World Health Organization (WHO) / JECFA: Evaluation of certain food additives and contaminants. WHO Technical Report Series, 2019.
Suez J. et al.: Artificial sweeteners induce glucose intolerance by altering the gut microbiota. Nature, 2014; 514(7521): 181-186.

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