• Journal of Food Hygiene and Safety
• /
• v.30 no.4
• /
• pp.329-342
• /
• 2015

The purpose of this study was to investigate consumers' perceptions of sodium saccharin in social media. Data was collected from Naver blogs and Naver web communities (Korean representative portal web-site), and media reports including comment sections on a Yonhap news website (Korean largest news agency). The results from Naver blogs and Naver web communities showed that it was primarily mentioned 'sodium saccharin-no added' products, properties of sodium saccharin, and methods of reducing sodium saccharin in food. When media reported the expansion of food categories permitted to use sodium saccharin, search volume for sodium saccharin has increased in both PC and mobile search engines. Also, it was mainly commented about distrust of government, criticism of food product price, and distrust of food companies below the news on the news site. The label of sodium saccharin-no added products in market emphasized "no added-sodium saccharin". These results suggest that consumers are interested in sodium saccharin and especially when media reported the expansion of food categories permitted to use it. Consumers were able to search various information on sodium saccharin except safety or acceptable daily intake through social media. Therefore media or competent authority should report item on sodium saccharin with information including safety or acceptable daily intake based on scientific background and reference or experts' interview for consumers to get reliable information.

• Korean Journal of Human Ecology
• /
• v.20 no.6
• /
• pp.1223-1228
• /
• 2011

This study was done to investigate the content of sodium saccharin in Kimchi and salted vegetables served by restaurants. 99 samples were collected from restaurants which were located mainly in the Seoul metro area. Sodium saccharin was analyzed by HPLC. The types of restaurants were privately owned(68.7%) and franchised(31.3%). The composition ratio of sodium saccharin in Kimchi & salted vegetables at Korean, Chinese, Japanese, fast food, family, flour based food, and buffet restaurants was 60%, 14%, 2%, 7%, 13%, 4%, respectively. The composition ratio of sodium saccharin in kaktugi,, danmooji, kimchi, moosangchai, jangajji, mool kimchi, pickle, jjasai, oijii was 19.2%, 16.2%, 16.2%, 14.1%, 12.1%, 9.1%, 5.1%, 4.0%, 4.0% respectively. The mean of sodium saccharin detection rate of the 99 samples was 30.30%.

• Mass Spectrometry Letters
• /
• v.2 no.2
• /
• pp.37-40
• /
• 2011

Saccharin is a commonly used artificial sweetener in foodstuffs. However, for its carcinogenic dispute, it has been regulated by government bodies. In this study, isotope dilution mass spectrometry (ID-MS) was introduced for the accurate quantification of saccharin. To employ ID-LC/MS, we obtained its isotope analogue, $^{13}C_1$-sodium saccharin, by customized synthesis. Samples were spiked with $^{13}C_1$-sodium saccharin and analyzed with LC/MS in negative mode. Chromatographic conditions were optimized for the adequate chromatographic retention and separation of saccharin with a $C_{18}$ column. MS was operated with electrospray ionization by the selected ion monitoring (SIM) mode of $[M-H]^-$ for saccharin (m/z 182) and $[M-Na]^-$ for its isotope analogue (m/z 183). To validate the ID-LC/MS method for accurate measurement, we prepared a batch of a candidate material by sortifying quasi-tea-drinks with saccharin and analyzed samples gravimetrically fortified in various levels of concentration. The repeatability and reproducibility of this method was tested by analyzing the reference material. Result show that ID-LC/MS is a reliable method for the quantitative analysis of saccharin.

• Korean Journal of Food Science and Technology
• /
• v.43 no.6
• /
• pp.659-674
• /
• 2011

Saccharin was reported to cause urinary bladder cancer in male rats when fed at high doses in a two-generation study, which led to a ban on the use of saccharin in Canada. However, no carcinogenic effect has been observed in other animal experiments conducted with mice, hamsters, or monkeys. Furthermore, numerous epidemiological studies have indicated that there was no relationship between saccharin consumption and the risk of bladder cancer in the human population. Sodium saccharin produces urothelial bladder tumors in rats by the formation of a urinary calcium phosphatecontaining precipitate, which is not relevant to humans because of critical interspecies difference in urine composition. Consequently, in 1999 IARC (International Agency for Research on Cancer) concluded that saccharin and its salts cannot be classified as to their carcinogenicity in humans. In 2010, the EPA (Environmental Protection Agency) of the United States removed saccharin from its list of hazardous substances. It is expected that the use of saccharin in foods might be expanded because saccharin is currently considered safe.

• The Korean Journal of Food And Nutrition
• /
• v.22 no.3
• /
• pp.443-448
• /
• 2009

In this study, we investigated the effects of sweeteners on the quality of Kakdugi through the addition of 1.8% sugar, 0.006% sodium saccharin or 0.006% stevioside using a physicochemical test and sensory evaluation during fermentation at $20^{\circ}C$. The addition of sugar to Kakdugi resulted in the lowest pH and the highest total acidity relative to the control and experimental groups during the fermentation period. The number of lactic acid microorganism gradually increased and then decreased. The sensory evaluation revealed that the addition of sodium saccharin to Kakdugi resulted in the highest sweet smell and taste followed by the addition of stevioside. The addition of sodium saccharin to Kakdugi showed the highest sweet taste and the best texture, and the sweetness compensated for the sour smell and taste.

• Journal of Food Hygiene and Safety
• /
• v.14 no.3
• /
• pp.244-248
• /
• 1999

This study was carried out to determine the contents of sodium saccharin, sodium benzoate and potassium sorbate in danmooji, jangachi, puffed cereal, mixed beverages, carbonated beverages, fruit and vegertable juices (excepted unheated fruit and vegertable juices) and dried fishery products(seasoned) in the market. Sodium saccharin, sodium benzoate and potassium sorb ate were analyzed by HPLC at the wavelength of 215 nm with 0.05% ammonium phosphate dibasic acetonitril mobil phase(94 : 6), and recovery rates were 96.2-100.3%, 95.8-100.9%, 96.1-99.8%, respectively. The contents of sodium saccharin were N.D.-1234.8 mg/kg in danmoogi, jangachi, puffed cereal and mixed beverages and sodium benzoate in mixed beverages, carbonated beverages, fruit and vegertable juices were N.D.-663.2 mg/kg, and potassium sorbate in danmooji, jangachi and dried fishery products were N.D.-2725.2 mg/kg.

• Korean Journal of Food Science and Technology
• /
• v.45 no.5
• /
• pp.642-651
• /
• 2013

This study sought to evaluate the daily intakes of sodium saccharin and sucralose for individuals in Korea with average and high levels of consumption of both these substances. The estimated daily intake of both sweeteners was determined from analytical data and dietary intake data collected as part of the Korean National Health and Nutrition Survey. Analysis of the data showed that sodium saccharin was found in 53 (15.6%) of 339 processed foods analyzed, whereas sucralose was found in 141 (23.9%) of 590 processed foods analyzed. The average intake of sodium saccharin was 1.18% of the acceptable daily intake (ADI) defined by the Joint FAO/WHO Expert committee on Food Additives (JECFA). The average intake of sucralose was 0.55% of ADI. The 95th percentile intakes of sodium saccharin and sucralose were 5.29% and 15.66% of ADI, respectively. Children 6 years old and younger consumed more sodium saccharin and sucralose than did children from any of the other age groups tested. In conclusion, the average daily intakes of sodium saccharin and sucralose within members of the Korean population fall within safe levels.

• International Journal of Industrial Entomology and Biomaterials
• /
• v.47 no.2
• /
• pp.73-78
• /
• 2023

Currently, Hyphantira cunea Drury, the fall webworms (FWW), is one of the most severe insect pest for various landscaping trees and mulberry trees. In this study, we investigated whether FWW might be managed by Sodium saccharin (SAC) which is a food additive and not toxic to humans and environment. We found that FWW larvae treated with various concentrations of SAC showed dose-dependent delayed development and low survival rates. The lethal-concentration 50% of FWW larvae to SAC was 0.03 M. We also confirmed that SAC can be used to control FWW larvae attacking mulberry trees in the field. Compared to not-treated or tap-water-spraying control groups, SAC-spraying groups showed significantly higher mortality rates of FWW larvae (56.2%). Thus, SAC can be used for control FWW larvae in mulberry trees.

• Journal of Food Hygiene and Safety
• /
• v.25 no.2
• /
• pp.185-191
• /
• 2010

In this study, monitoring of food additives as an artificial sweetener on favorite foods of children, which are deal at retail store and stationery store around eliminatory school, was performed. We analyzed aspartame, potassium acesulfame, sodium saccharin, and cyclamate from candys, biscuits, chocolates and others. Total 604 items as targeted food were collected from the other country; 285 items of candys, 131 items of biscuits, 74 items of chocolates., 114 items of others. Targeted foods were classified by manufacture nation; 308 samples from domestic products, 211 from China, 26 from Indonesia, and 59 items from other nations. Artificial sweeteners were detected from 75 cases of food stuff which were 38 native product, 25 China, 9 Indonesia, and 3 others. The percentage of detected artificial sweeteners was aspartame 7.8% (47 cases), potassium acesulfame 3.0% (18 cases), sodium saccharin 1.8% (11 cases), and cyclamate 2.6% (16 cases). The detected concentration were followed [average(minimum-maximum) mg/kg]; aspartame 817 (21-4,988), potassium acesulfame 192 (24-1,136), sodium saccharin 91 (5-326), and cyclamate 926 (8-4,680). Aspartame was detected mainly on Korea foods, and cyclamate and sodium saccharin were detected from Indonesia food, artificial sweeteners were detected Chinese food, broadly. As a result, 17 cases were violated against regulatory standard of cyclamate, and sodium saccharin. Considering average body weight (36.9 kg) and daily intake of biscuits (15.6 g) for elementary student, ratio of estimated daily intake and acceptable daily intake was 0.86% for aspartame, 0.54% for potassium acesulfame, 0.77% for sodium saccharin, and 3.56% for cyclamate.

• Journal of Korean Society of Occupational and Environmental Hygiene
• /
• v.7 no.1
• /
• pp.99-112
• /
• 1997

A quantitative fit test, condensation nuclei counting(Portacount 8025, TSI), was performed concurrently with a qualitative fit test, sodium saccharin(FT-10, 3M) to evaluate FF values and to determine the correlation between two methods. Two brands of full facepieces, T, S and two brands of half masks, T, S, were fit tested, respectively, on 103 wearers one time. The FF values obtained by CNC QNFT were lognormally distributed. The FF values for T brand of respirators were statistically very much higher than those for S brand of respirators. For a full facepiece wearer combination having a $FF{\leq}100$, as determined by CNC QNFT, the point estimate of the probability of that combination not being rejected by the saccharin QLFT was found to be 0.09 with 90% confidence that this statistic is not expected to exceed 0.25. For a half mask wearer combination having a $FF{\leq}10$, as determined by CNC QNFT, the point estimate of the probability of that combination not being rejected by the saccharin QLFT was found to be 0.10 with 90%, confidence that this statistic is not expected to exceed 0.23. The uncertainty associated with each estimate, however, is large due to the small number of study subjects with inadequately fitting respirators. This result indicates that saccharin QLFT may be more suitable for adequately fitting respirators than inadequately fitting respirators.