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saccharin

[sak-er-in] /ˈsæk ər ɪn/
noun, Chemistry
1.
a white, crystalline, slightly water-soluble powder, C 7 H 5 NO 3 S, produced synthetically, which in dilute solution is 500 times as sweet as sugar: its soluble sodium salt is used as a noncaloric sugar substitute in the manufacture of syrups, foods, and beverages.
Also called benzosulfimide, gluside.
Origin
1875-1880
1875-80; sacchar- + -in2
Related forms
nonsaccharin, adjective, noun
Can be confused
saccharin, saccharine.
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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British Dictionary definitions for nonsaccharin

saccharin

/ˈsækərɪn/
noun
1.
a very sweet white crystalline slightly soluble powder used as a nonfattening sweetener. Formula: C7H5NO3S
Word Origin
C19: from saccharo- + -in
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for nonsaccharin

saccharin

n.

white crystalline compound used as a sugar substitute, 1885, from German, coined 1879 by Russian-born chemist Constantin Fahlberg (1850-1910), who discovered it by accident, from Latin saccharon (see saccharine). Marketed from 1887 as saccharine.

Online Etymology Dictionary, © 2010 Douglas Harper
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nonsaccharin in Medicine

saccharin sac·cha·rin (sāk'ər-ĭn)
n.
A white crystalline powder having a taste about 500 times sweeter than cane sugar, used as a calorie-free sweetener. Also called benzosulfimide.

The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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nonsaccharin in Science
saccharin
  (sāk'ər-ĭn)   
A white, crystalline powder used as a calorie-free sweetener. It tastes about 500 times sweeter than sugar. Saccharin is made from a compound of toluene, which is derived from petroleum. Chemical formula: C7H5NO3S.
The American Heritage® Science Dictionary
Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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