Product Description
Calcium Saccharin, CAS 6485-34-3, is the calcium salt of saccharin and is used as a high-intensity sweetening ingredient in suitable formulations. It is identified in international food additive references by the number INS 954(ii). Its chemical structure is based on the saccharin anion associated with calcium, distinguishing it from the sodium and potassium salts of saccharin.
Because it delivers sweetness at low use levels, Calcium Saccharin may be evaluated in formulations designed to reduce the amount of conventional sugar. The appropriate addition level depends on the desired sweetness profile, the other ingredients, and the applicable regulations. Sweetness perception and finished-product performance should be assessed in the complete formulation rather than inferred from the raw material alone.
The supplied material may appear as a white or nearly white powder. Solubility, moisture content, and other physical characteristics can depend on the material's hydration state and commercial specification. For this reason, the exact product form should be confirmed before comparing specifications or calculating formulation quantities.
Calcium Saccharin is relevant to selected food and specialty formulation work, but its use is subject to regulatory restrictions that vary by country and product category. A listing as a recognized food additive does not mean that it is permitted in every food, beverage, or consumer product. Buyers should establish the intended application and confirm the relevant authorization before selecting a grade for production.
Quality assessment should focus on identity, assay, moisture or hydration state, relevant impurities, and compliance with the specification applicable to the intended use. Since anhydrous and hydrated forms can differ in molecular weight and composition by mass, the product's formula and assay basis should be taken from the current technical specification rather than assigned from the generic name alone.
Chemical Properties
| Property | Details |
|---|---|
| Product Name | Calcium Saccharin |
| CAS Number | 6485-34-3 |
| Food Additive Number | INS 954(ii) |
| Common Synonyms | Saccharin Calcium; Calcium Saccharinate; Calcium o-Benzosulfimide |
| Chemical Type | Calcium salt of saccharin |
| Chemical Class | High-intensity sweetener |
| Molecular Structure | Saccharin anions associated with calcium |
| Molecular Formula | Depends on the specified hydration state; confirm the supplier's specification |
| Molecular Weight | Depends on whether the material is specified as anhydrous or hydrated |
| Appearance | Typically white or nearly white solid; confirm the commercial grade |
| Odor | Generally odorless or nearly odorless |
| Taste Function | High-intensity sweetness |
| Solubility | Depends on the material form and test conditions; consult the grade-specific specification |
| Primary Function | Sweetening agent in permitted applications |
| Storage | Keep tightly closed in a dry environment and protect from contamination; follow the product-specific SDS and storage instructions |
Product Applications
1. Reduced-Sugar Food Formulations
Where permitted, Calcium Saccharin may be evaluated in food formulations designed to achieve sweetness with less conventional sugar. The final taste profile depends on the recipe, other sweetening ingredients, acidity, and processing conditions.
2. Tabletop Sweetener Products
It may be considered for tabletop sweetener formulations where the ingredient and its use are authorized. Formulators should assess sweetness intensity, ingredient uniformity, packaging compatibility, and any required consumer labeling.
3. Selected Beverage Formulations
In markets and beverage categories where its use is allowed, Calcium Saccharin may be evaluated as part of a sweetening system. Solubility, flavor balance, and stability should be checked under the intended pH, storage, and processing conditions.
4. Specialty Food Products
Certain permitted specialty food categories may use saccharin-based sweeteners to achieve a target sweetness profile. Suitability and use levels must be confirmed against the relevant food-category regulations and product specification.
5. Formulation and Analytical Research
Calcium Saccharin can be used in appropriate laboratory work involving sweetener identification, assay, and formulation compatibility. Analytical use requires material with documentation suitable for the intended method and level of accuracy.
FAQ
Q1: What is Calcium Saccharin?
Calcium Saccharin is the calcium salt of saccharin, a high-intensity sweetening compound. It is identified by CAS number 6485-34-3 and food additive number INS 954(ii).
Q2: Is Calcium Saccharin the same as Sodium Saccharin?
No. They are different salts of saccharin and have different chemical identities. Their specifications and formulation behavior should not be assumed to be interchangeable.
Q3: Does Calcium Saccharin have one fixed molecular formula?
The formula and molecular weight depend on whether the material is specified in an anhydrous or hydrated form. Check the actual product specification before publishing or using these values in formulation calculations.
Q4: Can Calcium Saccharin be used in all foods and beverages?
No. Its permitted uses and maximum levels depend on the destination market and food category. Verify current regulations before selecting it for a commercial food application.
Q5: What should buyers check before purchasing Calcium Saccharin?
Confirm the CAS number, exact hydration state, assay basis, moisture content, impurity limits, packaging, and batch COA. Also verify that the selected grade is suitable and legally permitted for the intended application.
