How Is Saccharin Made?

Constantine Fahlberg accidentally discovered saccharin in 1879 in Ira Remsen's laboratory. By 1907, it was used as a replacement for sugar in foods for diabetics. By the 1960s, it was widely used by dieters. The body does not metabolize saccharin; therefore, it is classified as a non-caloric sweetener.

Features

• Saccharin is made through one of two processes that combine two chemical groups, which are primarily carbon-based and include a sulfur molecule.

Remsen-Fahlberg Process

• The Remsen-Fahlberg process -- named after its discoverers -- combines toluene, a sweet-smelling chemical, with chlorosulfonic acid, a colorless liquid,

  and synthesizes these with potassium permanganate and ammonia. The resulting compound is heated, which changes it into saccharin.

Maumee Process

• The Maumee process converts phthalic anhydride, a compound used to create plastic, into anthranilic acid. It is synthesized with nitrous acid, sulfur dioxide, chlorine and ammonia to produce saccharin. Unlike the Remsen-Fahlberg process, no heat is used in this method.