Sodium Saccharin was first produced in 1879 by Constantin Fahlberg, who was a chemist working on coal tar derivatives at

the Johns HopkinsUnivers Sodium Saccharin.
Throughout his research he accidentally discovered Sodium Saccharins intensely sweet flavor. In 1884, Fahlberg applied for

patents in several countries as he described methods of producing this chemical, which he called saccharin.
It is white crystal or power with inodorous or slight sweetness, easily soluble in water.
Its sweetness is around 500 times sweeter than that of sugar.
It is stable in chemical property, without fermentation and change of color.
To be used as a single sweetener, it tastes a little bitter. Normally it is recommended to be used along with other

Sweeteners or acidity regulators, which could cover the bitter    http://www.ytfoodchem.com/