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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
    It is used to sweeten products, such as drinks, candies, baked goods, tobacco products, excipients, and for masking the bitter taste of some medicines [1][5] It appears as white crystals and is odorless [1] Saccharin derives its name from the word "saccharine", meaning "sugary"
  • 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
  • Saccharin | C7H5NO3S | CID 5143 - PubChem
    Saccharin | C7H5NO3S | CID 5143 - structure, chemical names, physical and chemical properties, classification, patents, literature, biological activities, safety hazards toxicity information, supplier lists, and more
  • Saccharin: Uses, risk, and benefits - Medical News Today
    People use saccharin as a sweetener in food products, drinks, and some medications It is considered safe for human consumption
  • Saccharin – Benefits, Safety, Possible Side Effects - Diabetes
    Saccharin is an artificial sweetener used in the production of various foods including baked goods, jams, chewing gum, drinks and tinned fruit
  • Saccharin | Center for Science in the Public Interest
    Saccharin (one brand is Sweet 'N Low) is about 350 times sweeter than sugar and is used in diet foods and as a packaged (tabletop) sugar substitute Saccharin is the original artificial sweetener, having been discovered accidentally in 1879 at Johns Hopkins University





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