In particular, a small number of consumers eat saccharin in large quantities in a short period of time without knowing the harm of saccharin at all, causing thrombocytopenia, acute hemorrhage and multiple organ damage. And cause a vicious poisoning incident.
Saccharin is a chemical product, and its chemical name is phthaloyl sulfonyl imide. The commercially available saccharin sold in the market is actually the soluble sodium salt of phthalimide, which is called saccharin sodium for short. The main raw materials for making saccharin are toluene, chlorosulfonic acid and o-toluidine, all of which are petrochemical products. They exist and accumulate in the human body for a long time, which has different degrees of impact on human health.
However, saccharin sodium is a synthetic product of organic chemicals, and it is a food additive rather than a food. Except for the sweetness of the taste, it has no nutritional value to the human body.
Saccharin was discovered by American scientists in 1878. As an ancient sweetener, it is 300 to 500 times sweeter than sucrose, so it is quickly accepted by food industry and consumers. However, saccharin will not be absorbed by human metabolism and is very stable in various food production processes. The disadvantages are poor flavor and bitter taste, which limit its application.
Sugar commonly used in our life is extracted from nature, such as sucrose; On the other hand, saccharin is a synthetic sweetener. Although extremely sweet, it will be bitter after heating.