|
HS Code |
104016 |
| Cas Number | 6155-57-3 |
| Molecular Formula | C7H4NNaO3S |
| Molecular Weight | 205.17 g/mol |
| Appearance | White crystalline powder |
| Solubility In Water | Freely soluble |
| Melting Point | 226-230°C (decomposes) |
| Odor | Odorless or faintly sweet |
| Taste | Intensely sweet (approximately 300–500 times sweeter than sucrose) |
| Ph Of 1 Solution | 6.5–7.5 |
| Stability | Stable under recommended storage conditions |
| Synonyms | Sodium saccharin, Saccharin sodium salt hydrate |
| E Number | E954 |
As an accredited Saccharin Sodium factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Saccharin Sodium is packaged in a 25 kg white plastic drum, sealed and labeled with product details, batch number, and safety information. |
| Shipping | Saccharin Sodium is shipped in tightly sealed containers to prevent moisture absorption and contamination. Packages must be clearly labeled according to regulatory guidelines. It should be stored and transported in cool, dry conditions, away from incompatible substances. Handle with care to avoid spills, and follow all relevant local, national, and international shipping regulations. |
| Storage | Saccharin Sodium should be stored in a tightly closed container, protected from light, moisture, and incompatible substances. Keep it in a cool, dry, and well-ventilated area away from heat and sources of ignition. Avoid prolonged exposure to air to prevent deterioration. Storage areas should be clearly labeled and comply with relevant safety and regulatory guidelines for chemicals. |
Competitive Saccharin Sodium prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please contact us at +8615371019725 or mail to sales7@bouling-chem.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: sales7@bouling-chem.com
Flexible payment, competitive price, premium service - Inquire now!
