U.S. Saccharin Market: Enabling Low Sugar and Diet-Friendly Products

Changing lifestyles and cultural shifts worldwide have led to increased consumption of sweet products. As such, the demand for artificial sweeteners is on the rise. Saccharin is one of the oldest artificial sweeteners to be around. It has been used for sweetening foods and drinks for more than a century. However, it wasn’t until the 1970s that saccharin became popular as a replacement for sugar.

This blog post explains everything you need to know about saccharin. It covers its essentials, sources, and potential benefits. The key metrics and factors driving the growth of the U.S. saccharin market have also been covered. Stick with us!

What is Saccharin?

Saccharin is an artificial or non-nutritive sweetener. The development of saccharin takes place in a laboratory. It is made through the oxidation of the chemicals phthalic anhydride or sulfonamide. This results in a powder that’s white and crystalline. The use of saccharin is common as a substitute for sugar. This is because there aren’t any carbs or calories present. The human body can’t break down saccharin. So, it leaves the body unchanged.

The sweetness of saccharin is around 300 to 400 times that of traditional sugar available in the sweeteners market. So, only a small amount is needed to get a sweet taste. However, the aftertaste of saccharin can be unpleasant and bitter. That’s why it is often mixed with sweeteners that are low or zero-calorie. Saccharin is often used by food manufacturers due to its high stability and long shelf life. It’s safe for consumption even after years of storage.

What Are the Forms of Saccharin?

Saccharin is available in three main forms. These include:

Acid Saccharin

Acid saccharin also goes by the names insoluble saccharin or saccharin anhydride. Acid saccharin is the purest form of the compound. It appears in the form of a white crystalline powder. It comes with a slightly bitter aftertaste and has low solubility in water. The low solubility means acid saccharin isn’t directly used in most food and beverage applications. Instead, it is converted into more soluble salts like sodium. Acid saccharin acts as an intermediate in the production of other saccharin salts. It is also used in some pharmaceutical formulations and chemical synthesis processes that require controlled solubility.

Sodium Saccharin

Sodium saccharin is one of the most widely used forms of saccharin. It appears in the form of powder that’s white and odorless. Sodium saccharin is known for its high solubility in water. The sweetness of this saccharin form is over 300 to 500 times that of sucrose. It offers clean sweetness, and the aftertaste is slightly metallic. The high solubility and stability of sodium saccharin mean it's widely used as a non-nutritive sweetener in various beverages.

Calcium Saccharin

Calcium saccharin is the calcium salt form of saccharin. The sweetness level of calcium saccharin is similar to that of sodium saccharin. But the added advantage here is that calcium saccharin is sodium-free. This makes it valuable in products formulated for individuals who are following a low-sodium diet. Calcium saccharin has high water solubility and can remain stable over a wide range of processing conditions. The use of calcium saccharin as a sweetening agent is common in health supplements and oral care products. This is because health and oral care products must have low sodium content.

What’s Driving Saccharin Demand in the U.S.?

Our latest research report reveals that the U.S. is expected to witness sustained demand for saccharin. According to our analysis, the U.S. saccharin market stood at USD 129.69 million in 2024. It is projected to account for a CAGR of 5.1% between 2025 and 2034.

The obesity and diabetes rates are on the rise in the U.S. This has led to increased demand for low-calorie and sugar-free products. In addition, strong regulatory support and FDA approvals are encouraging manufacturers to develop a larger product range and contributing to the U.S. saccharin market growth.

What Are the Potential Health Benefits of Saccharin?

Saccharin can offer several potential health benefits. These include:

Weight Loss Aid: Saccharin is a zero-calorie sweetener. So, consuming it instead of natural sugar may help prevent obesity. Consuming foods with lower-calorie saccharin rather than foods with higher-calorie sugars can allow individuals to control the number of calories they take in.

Cavity Prevention: Natural sugar is one of the leading causes of oral health problems. The breakdown of natural sugar in the mouth causes the bacteria in plaque to release acids. These acids can damage the enamel. In contrast, the fermentation of saccharin doesn’t take place in the mouth. Consuming saccharin instead of sugar can help individuals protect their teeth from cavities, provided they monitor their food ingredients and use oral hygiene products available in the oral care market.  

Possible Blood Sugar Regulation: The human body can’t metabolize saccharin. So, consuming it won’t spike the blood sugar levels. This makes saccharin seem ideal for individuals with diabetes. However, more research is needed on the actual effects of saccharin on blood sugar.

Does Consuming Saccharin Have Any Negative Effects?

Saccharin is considered safe to be consumed by most health authorities. That said, there are still doubts about its potential negative impact on health. There’s limited research in this area. However, a recent study has shown that the consumption of saccharin may disrupt the gut bacteria balance. Scientists have the notion that artificial sweeteners such as saccharin may boost the growth of a specific bacterial type that’s good at the conversion of food into energy. This means more availability of calories from food, which increases the risk of obesity.

Conclusion

Saccharin is viewed to be an acceptable alternative to natural sugar. Its use may help in weight loss and reduce the risk of cavities slightly. More research is needed to understand its benefits for health. The market for saccharin in the U.S. is highly competitive. The U.S. saccharin market key players are increasingly focusing on improving product quality and increasing production capacity to meet the rising demand for low-calorie and sugar-free offerings in the country.