Sodium+Saccharin

Saccharin derives its name from the word //Saccharine//, meaning of, relating to, or resembling that of sugar Saccharin was produced first in 1878 by [|Constantin Fahlberg], a chemist working on coal tar derivatives in [|Ira Remsen] 's laboratory at the [|Johns Hopkins University]. The sweet taste of saccharin was discovered when Fahlberg noticed a sweet taste on his hand one evening, and connected this with the compound that he had been working on that day. Fahlberg and Remsen published articles on benzoic sulfimide in 1879 and 1880. In 1884, now working on his own in New York City, Fahlberg applied for patents in several countries, describing methods of producing this substance that he named saccharin. Fahlberg would soon grow wealthy, while Remsen merely grew irate, believing that he deserved credit for substances produced in his laboratory. On the matter, Remsen commented, "Fahlberg is a scoundrel. It nauseates me to hear my name mentioned in the same breath with him." Although saccharin was commercialized not long after its discovery, it was not until sugar shortages during [|World War I] that its use became widespread. Its popularity further increased during the 1960s and 1970s among dieters, since saccharin is a [|calorie] -free sweetener. In the United States, saccharin is often found in restaurants in [|pink] packets; the most popular brand is " [|Sweet'N Low] ".
 * < A white crystalline powder, C7H5NO3S, having a taste about 500 times sweeter than cane sugar, used as a calorie-free sweetener. ||