Continued advantage seen for saccharin use in growing reduced calorie beverage, foods
1983
Formulation of consumer acceptable beverages which substitute saccharin for the nutritive sweetener, and an improved flavor balancing system, are responsible for the growth of the diet soft drink industry. Saccharin is the proven ingredient that ensures a uniform, stable beverage. Food safety or toxicity is still a debatable issue. The difference between the 2 viewpoints is in interpretation of data from animal studies extrapolated to the human, and a statistical evaluation of the actual population. A number of studies have shown no association between saccharin intake and bladder cancer. Low-calorie beverages now allow that portion of the population who must restrict intake of nutritive sweeteners access to soft drinks. Saccharin can be produced from either a sodium or calcium salt. (kbc)
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