ABSTRACT
Introduction Saccharin, chemically known as o-sulfabenzamide; 2,3-dihydro-3-oxobenzisosulfonazole, is an intense sweetener that, according to Dubois (1991), is 200-800 times sweeter than sugar depending on its concentration in aqueous solutions. It was discovered in 1878 by Ira Remsen and Constantine Fahlberg working at John Hopkins University in Baltimore, Maryland. e surreptitious discovery of the intense sweetness of this compound led Fahlberg to aggressively pursue commercializing this invention. Fahlberg coined the name saccharin and proceeded to patent the compound without credit to Remsen (Pearson 2001).
