Sodium Saccharin Anhydrous

The anhydrous form of Sodium Saccharin with moisture content of 0.5 percent or lower, distinct from the standard dihydrate form (which carries approximately 15 percent water of crystallization). Approximately 300 to 500 times sweeter than sucrose with zero calories.

White crystalline powder. The anhydrous form is preferred where moisture sensitivity, water-activity control, or pharmacopoeial specifications require minimal water content.

We supply food-grade and pharmaceutical-grade Sodium Saccharin Anhydrous from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include Standard Anhydrous (98 percent or higher purity for food applications), USP/EP Pharmaceutical Anhydrous (99 percent or higher with tighter heavy-metal tolerances), and Direct-Compression Anhydrous for pharmaceutical tableting.

Bulk and reduced-MOQ shipments. Batch-level COA covering assay, moisture, lead, arsenic, heavy metals, and microbiology.

This SKU is the anhydrous form of Sodium Saccharin, differentiated from the standard dihydrate form by water of crystallization rather than by chemistry.

The dihydrate form contains two molecules of bound water per saccharin molecule (approximately 15 percent moisture by weight), released only at temperatures above 120 °C. The anhydrous form is produced by drying the dihydrate at controlled temperature, yielding a moisture content of 0.5 percent or lower.

Regulated as E954 in the EU, classified as safe by the U.S. FDA, listed in USP and EP pharmacopoeias (which specify the anhydrous form for pharmaceutical use), and approved by JECFA with an Acceptable Daily Intake of 5 mg per kg body weight.

The molecule itself is identical to standard Sodium Saccharin: 300 to 500 times sweeter than sucrose, zero calories, not metabolized, and stable through baking and retort processing.

Customers select this grade specifically where the moisture content of the standard dihydrate would compromise the finished product. Effervescent tablets are the most common reason: even bound moisture in the dihydrate can pre-react with citric acid and sodium bicarbonate during storage, fizzing the tablet before consumer use. Anhydrous Sodium Saccharin eliminates this risk.

• Pharmaceutical tablet manufacturing requiring low-moisture excipient compatibility
• Effervescent tablet formulations where moisture would react prematurely with the acid-base couple
• Premium tabletop sweetener tablets and effervescent sachets
• Dry-blend manufacturing where total formulation moisture must be minimized
• Specialty toothpaste and dental-care preparations
• Pharmaceutical lozenges, chewable tablets, and dry syrups
• Industrial nickel electroplating where tighter moisture and impurity control matter
• Sugar-free dry beverage powders requiring extended shelf life