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Saccharine Structure

Saccharine

Chemical Properties

Melting point 226-229 °C (lit.)
Boiling point subl
Density  0.828
vapor pressure  0Pa at 25℃
refractive index  1.5500 (estimate)
storage temp.  Store below +30°C.
solubility  acetone: soluble1g in 12mL(lit.)
pka 11.68(at 18℃)
form  Crystals or Crystalline Powder
color  White
Odor odorless
Water Solubility  3.3 g/L (20 ºC)
Merck  14,8311
BRN  6888
Stability Stable. Incompatible with strong oxidizing agents.
InChIKey CVHZOJJKTDOEJC-UHFFFAOYSA-N
LogP -0.024 at 25℃
Substances Added to Food (formerly EAFUS) SACCHARIN
FDA 21 CFR 310.545
CAS DataBase Reference 81-07-2(CAS DataBase Reference)
EWG's Food Scores 1
FDA UNII FST467XS7D
IARC 3 (Vol. Sup 7, 73) 1999
NIST Chemistry Reference Saccharin(81-07-2)
EPA Substance Registry System Saccharin (81-07-2)
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Safety

Symbol(GHS)
Signal wordWarning
Hazard statements H302-H315-H319-H335-H351-H361
Precautionary statements P261-P305+P351+P338
Risk Statements  40-62-63-68
Safety Statements  24/25
RIDADR  UN 3077 9/PG 3
WGK Germany  2
RTECS  DE4200000
TSCA  Yes
HazardClass  IRRITANT
HS Code  29251100
Hazardous Substances Data 81-07-2(Hazardous Substances Data)
Toxicity LD50 oral in mouse: 17gm/kg
NFPA 704:
0
1 0

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