Saccharin

Saccharin is a heterocyclic organic sulfur compound, o-benzosulfimide, with approximately 300 to 600 times the sweetness of sucrose, used in artificial sweeteners. It comes as the free acid or as sodium or calcium salts. Like sugar, these salts are white crystalline solids, very water-soluble, but unlike sugar they provide no nutrition and leave a bitter metallic aftertaste at higher concentrations. Its heat stability suits cooking and baking applications, and its safety has been extensively reviewed by regulatory authorities around the world.