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saccharin    音标拼音: [s'ækɚən]
n. 糖精

糖精

saccharin
n 1: a crystalline substance 500 times sweeter than sugar; used
as a calorie-free sweetener

Saccharin \Sac"cha*rin\ (s[a^]k"k[.a]*r[i^]n), n. [F., from L.
saccharon sugar.] (Chem.)
A bitter white crystalline substance obtained from the
saccharinates and regarded as the lactone of saccharinic
acid; -- so called because formerly supposed to be isomeric
with cane sugar (saccharose).
[1913 Webster]


Saccharine \Sac"cha*rine\ (? or ?), n. (Chem.)
A trade name for benzoic sulphinide. [Written also
{saccharin}.]
[1913 Webster]

28 Moby Thesaurus words for "saccharin":
ambrosia, artificial sweetener, blackstrap, calcium cyclamate,
cane syrup, clover honey, comb honey, corn syrup, cyclamates,
edulcoration, honey, honeycomb, honeydew, honeypot, maple syrup,
molasses, nectar, saccharification, sodium cyclamate, sorghum,
sugar, sugar-making, sugaring off, sweetener, sweetening, sweets,
syrup, treacle

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  • Saccharin - Wikipedia
    Saccharin is often used with aspartame in diet carbonated soft drinks, so some sweetness remains should the fountain syrup be stored beyond aspartame's relatively short shelf life In its acid form, saccharin is not water-soluble The form used as an artificial sweetener is usually its sodium salt [9]
  • What to Know About Saccharin - WebMD
    Find out what you need to know about saccharin, discover its risks and benefits, and learn how it may affect your health
  • Saccharine: What is it, Safety, and More - Healthline
    Saccharin is commonly used as a sugar substitute because it doesn’t contain calories or carbs Humans can’t break down saccharin, so it leaves your body unchanged
  • Sweet’N Low (Saccharin): Is It Good or Bad for You?
    Because saccharin is sugar-free, it can lower your risk of tooth decay and cavities compared to regular sugar Humans can’t break down saccharin, so it leaves your body unchanged
  • What is Saccharin? - IFIC
    Saccharin is the original zero-calorie sweetener, with roots dating back to the 19th century It was discovered in the 1870s by Constantine Fahlberg, a researcher at Johns Hopkins University in Baltimore, Maryland Saccharin has been used to sweeten foods and beverages since 1900
  • Saccharin | artificial sweetener, sugar substitute, food additive . . .
    saccharin, organic compound employed as a non-nutritive sweetening agent It occurs as insoluble saccharin or in the form of various salts, primarily sodium and calcium Saccharin has about 200–700 times the sweetening power of granulated sugar and has a slightly bitter and metallic aftertaste
  • History of Saccharin
    Fortunately, a low-calorie sweetener came on the scene just in time – saccharin, the world’s oldest artificial sweetener Saccharin was discovered in 1879 by researchers at Johns Hopkins University
  • Saccharin | C7H5NO3S | CID 5143 - PubChem
    It is used as an artificial sweetening agent It has a role as a xenobiotic, a sweetening agent and an environmental contaminant It is a 1,2-benzisothiazole and a N-sulfonylcarboxamide Saccharin has been investigated for the treatment of Hypertension and Hyperglycemia View More
  • Saccharin - healthencyclopedia. org
    Saccharin is an artificial sweetener known for its intense sweet taste and zero-calorie content Discovered in 1879, this popular sugar substitute has been widely used in various food and beverage products to provide sweetness without the caloric impact of table sugar
  • In 1879, C. Fahlberg accidentally licked his fingers after dinner, and . . .
    Science News: Discover how C Fahlberg's accidental taste test led to the creation of saccharin, the first artificial sweetener, reshaping the food industry and sugar consumption worldwide





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