사카린나트륨

그림문자(GHS)

• 그림문자(GHS)

  

• 신호 어

  Danger

• 유해·위험 문구

  H302：삼키면 유해함

  H312：피부와 접촉하면 유해함

  H315：피부에 자극을 일으킴

  H319：눈에 심한 자극을 일으킴

  H332：흡입하면 유해함

  H335：호흡 자극성을 일으킬 수 있음

  H350：암을 일으킬 수 있음 (노출되어도 암을 일으키지 않는다는 결정적인 증거가 있는 노출경로가 있다면 노출경로 기재)

• 예방조치문구

  P261：분진·흄·가스·미스트·증기·...·스프레이의 흡입을 피하시오.

  P280：보호장갑/보호의/보안경/안면보호구를 착용하시오.

  P305+P351+P338：눈에 묻으면 몇 분간 물로 조심해서 씻으시오. 가능하면 콘택트렌즈를 제거하시오. 계속 씻으시오.

사카린나트륨 MSDS

• Sodium 1,2-benzisothiasolin-3-one-1,1-dioxide

사카린나트륨 화학적 특성, 용도, 생산

• 화학적 성질

  Saccharin sodium occurs as a white, odorless or faintly aromatic, efflorescent, crystalline powder. It has an intensely sweet taste, with a metallic or bitter aftertaste that at normal levels of use can be detected by approximately 25% of the population. The aftertaste can be masked by blending saccharin sodium with other sweeteners. Saccharin sodium can contain variable amounts of water.

• 용도

  Saccharin Sodium is a flavoring agent and non-nutritive sweetener. It is a salt of saccharin widely used as sweetener in food and beverage. As a high-intensity sweetener, Saccharin Sodium can be used in a wide variety of industries including: food production, beverage, cosmetics, agriculture/animal feed, and various other industries. Saccharin Sodium Salt Hydrate can be used for the purification of recombinant polypeptides, such as antibodies.

• 생산 방법

  Saccharin is produced by the oxidation of o-toluene sulfonamide by potassium permanganate in a solution of sodium hydroxide. Acidification of the solution precipitates saccharin, which is then dissolved in water at 50℃ and neutralized by addition of sodium hydroxide. Rapid cooling of the solution initiates crystallization of saccharin sodium from the liquors.

• 일반 설명

  Saccharin sodium appears as odorless white crystals or crystalline powder. Aqueous solution is neutral or alkaline to litmus, but not alkaline to phenolphthalein. Effloresces in dry air. Intensely sweet taste. (NTP, 1992)

• 공기와 물의 반응

  Water soluble.

• 반응 프로필

  Saccharin sodium may react with oxidizing agents. . Very weak base in aqueous solution.

• 위험도

  The use of saccharin is being limited due to possible carcinogenicity.

• 화재위험

  Flash point data are not available for Saccharin sodium , but Saccharin sodium is probably combustible.

• Pharmaceutical Applications

  Saccharin sodium is an intense sweetening agent used in beverages, food products, table-top sweeteners, and pharmaceutical formulations such as tablets, powders, medicated confectionery, gels, suspensions, liquids, and mouthwashes. It is also used in vitamin preparations.
  Saccharin sodium is considerably more soluble in water than saccharin, and is more frequently used in pharmaceutical formulations. Its sweetening power is approximately 300–600 times that of sucrose. Saccharin sodium enhances flavor systems and may be used to mask some unpleasant taste characteristics.
  Injection of saccharin sodium has been used to measure the armto- tongue circulation time.

• Safety Profile

  Confirmed carcinogen with experimental carcinogenic, neoplastigenic, tumorigenic, and teratogenic data. Moderately toxic by ingestion and intraperitoneal routes. A promoter. Experimental reproductive effects. Human mutation data reported. When heated to decomposition it emits very toxic fumes of SOx, Na2O, and NOx.

• Safety

  There has been considerable controversy concerning the safety of saccharin and saccharin sodium in recent years; however, it is now generally regarded as a safe, intense sweetener. See Saccharin for further information.
  The WHO has set a temporary acceptable daily intake of up to 2.5 mg/kg body-weight for saccharin, including its salts.(3) In the UK, the Committee on Toxicity of Chemicals in Food, Consumer Products, and the Environment (COT) has set an acceptable daily intake for saccharin and its salts (expressed as saccharin sodium) at up to 5 mg/kg body-weight.
  LD50 (mouse, oral): 17.5 g/kg
  LD50 (rat, IP): 7.1 g/kg
  LD50 (rat, oral): 14.2 g/kg

• 잠재적 노출

  The information provided has to do, primarily, with the manufacturing of saccharin. Saccharin has been used as a nonnutritive sweetening agent. At one point the United States consumption pattern for all forms of saccharin has been estimated as 45% in soft drinks; 18% in tabletop sweeteners; 14% in fruits, juices, sweets, chew- ing gum, and jellies; 10% in cosmetics and oral hygiene products; 7% in drugs, such as coating on pills; 2% in tobacco; 2% in electroplating; and 2% for miscellaneous uses. Human exposure to saccharin occurs primarily through ingestion because of its use in many dietic foods and drinks and some personal hygiene products, including toothpastes and mouthwashes. The general public is exposed to saccharin, especially by persons required to reduce sugar intake.

• 저장

  Saccharin sodium is stable under the normal range of conditions employed in formulations. Only when it is exposed to a high temperature (125℃) at a low pH (pH 2) for over 1 hour does significant decomposition occur. The 84% grade is the most stable form of saccharin sodium since the 76% form will dry further under ambient conditions. Solutions for injection can be sterilized by autoclave.
  Saccharin sodium should be stored in a well-closed container in a dry place.

• 운송 방법

  UN3077 Environmentally hazardous substances, solid, n.o.s., Hazard class: 9; Labels: 9-Miscellaneous haz- ardous material, Technical Name Required.

• 비 호환성

  Saccharin sodium does not undergo Maillard browning.

• 폐기물 처리

  Consult with environmental regulatory agencies for guidance on acceptable disposal practices. Generators of waste containing this contami- nant (≥100 kg/mo) must conform to EPA regulations governing storage, transportation, treatment, and waste disposal.

• Regulatory Status

  Accepted for use as a food additive in Europe; ‘E954’ is applied to both saccharin and saccharin salts. Included in the FDA Inactive Ingredients Database (buccal and dental preparations; IM and IV injections; oral and topical preparations). Included in nonparenteral medicines licensed in the UK. Included in the Canadian List of Acceptable Non-medicinal Ingredients.

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