Yes, its safety has been approved by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), Joint FAO/WHO Expert Committee on Food Additives (JECFA), Health Canada, UK Food Standards Agency (FSA), as well as Food Standards Australia New Zealand (FSANZ).  

However, the possible carcinogenicity has limited its use in food from 1970-2000.

FDA
Saccharin and its salts may be safely used as sweetening agents in the following food list (14):

Beverages, fruit juice drinks, and bases or mixes: not more than 12 mg per fluid ounce.
As a sugar substitute for cooking or table use: not exceed 20 mg per each expressed teaspoonful of sugar sweetening equivalency.
Processed foods, not more than 30 mg per serving.
It can also be used to reduce bulk and enhance flavors in chewable vitamin & mineral tablets; retain flavor and physical properties of chewing gum; and enhance the flavor of flavor chips in nonstandardized bakery products.

History

Saccharin was discovered in 1879, but a warning label on saccharin-containing products was necessary after the finding of the link between saccharin consumption and the development of bladder cancer in laboratory rats in the early 1970s. (15)

In 1999, the International Agency for Research on Cancer (IARC) reclassified saccharin and its salts as “not classifiable as to their carcinogenicity to humans (Group 3)” from the conclusion that the mechanism of observed bladder cancers in rats was not relevant to humans. (16)

In May 2000, the U.S. National Toxicology Program (NTP) removed saccharin from its list of “reasonably anticipated to be a human carcinogen” since 1981. (17)

Finally, President Clinton issued the SWEETEST Act to remove the warning label on all products using saccharin on December 21, 2000. (18)

EFSA
Saccharin (E954i), sodium saccharin (E954ii), calcium saccharin (E954iii) and potassium saccharin (E954iv) are listed in Commission Regulation (EU) No 231/2012 as an authorised food additive and categorized in “ Sweeteners” (19).

Approved uses
The following are some of its uses in energy-reduced or/and no added sugar food (20):

Canned or bottled fruit and vegetables
Jams, jellies and marmalades
Cocoa and Chocolate products
Sauces
Breakfast cereals
Table-top sweeteners in powder/liquid/tablets form
Processed fish and fishery products
Health Canada
The food uses of saccharin had been restricted (only as a table-top sweetener) for a long time in Canada since the 1970s for the reason of its carcinogenicity in laboratory rats. (21)

In the presence of many other artificial sweeteners, saccharin would be another sweetener option for the selection and choice of consumers.

On April 24, 2014, saccharin and its salts were re-authorized and can be added as sweeteners in the following food list (22):

Breath fresheners
Unstandardized canned fruit
Chewing gum
Unstandardized frozen desserts
Toppings/topping mixes
Unstandardized alcoholic liqueurs
Unstandardized carbonated non-alcoholic beverages unstandardized fruit spreads
The maximum usage of saccharin and its salts are not more than 0.25% except in table-top sweeteners. (23)

JECFA

Function Class: food additives, sweetener. (24)

Acceptable daily intake: ADI “0-5 mg/kg bw” set in 1993. (25)

FSA
Categorized in “Sweeteners” (26)

FSANZ
It is an approved ingredient in Australia and New Zealand with the code number 954. (27)

Frequently asked questions
Is it keto?

Yes, it is keto friendly as it is not a carbohydrate, no effect on blood sugar.

 

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