The Current Usage Status Of Saccharin

Although the scope and maximum usage of saccharin have been clearly defined in China, cases of exceeding the scope and limit are not uncommon. On June 14, 2015, it was reported that "Shijiazhuang Black Workshop illegally added sodium cyclamate to Mantou". Earlier in 2014, it was reported that "Shenzhen Longgang District Court recently sentenced a case of producing and selling food that did not meet the safety standards. Li, the boss of a black heart noodle shop who added sodium cyclamate to Mantou, was sentenced to eight months' imprisonment. A survey on the use of sweeteners in milk drinks sold by children in Handan in 2015 showed that the detection rate of sweeteners was 118.5%, and the rate of over use was 16.7%; the detection rate of sweeteners used in combination was 22.2%, and the rate of over use was 16.7%. The results showed that sweeteners in milk drinks sold by children in Handan were widely used, and the situation of over use and over use was worrying.
Some scholars conducted random sampling inspection on Baijiu circulating in the market in 2017 to understand the quality and safety status of Baijiu. A total of 509 batches were sampled, mainly for sodium cyclamate. Among 509 Baijiu samples, 27 batches were unqualified, including 12 batches of sodium cyclamate. In the testing results and analysis of sweeteners in 8 types of commercially available food in Shaanxi Province in 2017, it was found that the maximum detection value of saccharin in catering food was 4.6 times the national standard limit, and the addition of sorbic acid and saccharin in 8 types of commercially available food was common.
In June 2018, Consumer Reports compiled the quality inspection results of vinegar from early 2014 to June 2018, as announced by the national and provincial food and drug regulatory authorities. The sampling results showed that 9617 batches of vinegar were sampled, with a pass rate of 97.2%. The main reasons for non-compliance are low total acidity and illegal use of saccharin.
The main obstacle to the export of related foods in our country is caused by excessive levels of saccharin. Since January 2003, Japan has implemented a saccharin order inspection on all types of food imported to Japan, requiring that all sampled foods must not contain saccharin. Therefore, the General Administration of Quality Supervision, Inspection and Quarantine of China has issued an urgent notice to prohibit the addition of saccharin in products produced and exported to Japan. Despite this, my products exported to Japan have been repeatedly tested for saccharin. In 2009, the Tianjin import and export inspection department exposed a batch of jelly exported to Japan containing saccharin, which was returned or destroyed on site, causing significant losses to the enterprise. In July 2016, the Wenzhou Entry Exit Inspection and Quarantine Bureau discovered that a batch of imported Spanish wine was prohibited from adding saccharin, which was also rejected from the country.