Sakarin

Detailed information

What it is & how it is made

Covers saccharin and its sodium, potassium and calcium salts; they are intense sweeteners produced by chemical synthesis (the Remsen-Fahlberg or the Maumee process).

Where it is used

Used in energy-reduced or no-added-sugar beverages, desserts, confectionery, chewing gum and table-top sweeteners. They are authorised in the lists of EU Regulation (EC) No 1333/2008 and the Turkish Food Codex Regulation on Food Additives.

Health note

In its 2024 re-evaluation (EFSA Journal 2024;22(11):9044) EFSA derived an acceptable daily intake (ADI) of 9 mg/kg body weight per day for saccharins, expressed as free imide; this replaces the SCF ADI of 5 mg/kg expressed as sodium saccharin (corresponding to 3.8 mg/kg as free imide). The Panel reported that the newly available studies do not raise a concern for the genotoxicity of E 954 and of the impurities associated with the Remsen-Fahlberg manufacturing process, while a concern for genotoxicity was identified for the potential impurities associated with the Maumee process. The P95 estimates for chronic exposure were below the ADI.

Halal assessment

Production is entirely by chemical synthesis; no animal input is reported in the EFSA opinion. Consult the manufacturer's halal certificate for a definitive answer.