saccharin /sac·cha·rin/ (sak´ah-rin) a white, crystalline compound several hundred times sweeter than sucrose; used as the base or the calcium or sodium salt as a flavor and nonnutritive sweetener.
saccharin
saccharin,
saccharin
sac·cha·rin (s k  r- n)n. A white crystalline powder having a taste about 500 times sweeter than cane sugar, used as a calorie-free sweetener. Also called benzosulfimide. |
saccharin
[sak′ərin]
Etymology: Gk, sakcharon, sugar
1 n, a white crystalline synthetic sweetening agent derived from coal tar. Although it is up to 500 times as sweet as sugar, it has no food value.
2 adj, having a sweet taste, especially cloyingly sweet. Also called saccharine [-rīn, -rin] .
saccharin,
n the chemical sweetener benzosulfimide, which is 300 to 500 times as sweet as sucrose. Tests have demonstrated that large amounts may cause cancers in experimental animals. It is no longer in general use as a low-calorie sweetener.
Saccharomyces
n a genus of yeast fungi, including brewer's and baker's yeast, as well as some pathogenic fungi, that cause such diseases as bronchitis, moniliasis, and pharyngitis.
saccharin
Nutrition A cyclic imine of 2-sulfobenzoic acid, which is 500 times sweeter than sugar, and used as an artificial sweetener. See Artificial sweeteners. Cf Aspartame, Sweet protein.
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