Saccharin Sodium is the oldest sweetening agent. Saccharin was discovered by American scientists in 1878 and was soon accepted by the food industry and consumers. The sweetness of saccharin is 300 times times to 500 times times of sucrose, it is not absorbed by human body metabolism, and it is stable in all kinds of food production process. The disadvantage is that the flavor is poor, there is bitter, this makes its saccharin sodium, also known as soluble saccharin, is saccharin sodium salt, with two crystallization of water, colorless crystal or slightly white crystalline powder, generally contains two crystal water, easy to lose the crystallization of water into anhydrous saccharin, white powder, odorless or slightly fragrant, sweet and bitter taste. Sweetness is about 500 times times the size of sucrose. The heat and alkali resistance is weak, and the sweetness of heating is gradually disappearing under acidic conditions, and the solution is more than 0.026 will taste bitter. Domestic manufacturers of particles: 4-6 mesh, 5-8 mesh, 8-12 Head, 8-16 Head, 10-20 Head, 20-40 Head, 40-80 Head, 80-100 mesh and other specifications.