• Culinary science and hospitality research
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• v.21 no.3
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• pp.1-12
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• 2015

The purpose of this study was to investigate the quality characteristics of muffins prepared with saccharin. The effect of saccharin was evaluated in terms of height, weight, volume, specific volume, baking loss rate, image analysis, color, texture, moisture contents and acceptance test. Height, weight, volume and specific volume of muffins increased with the addition of saccharin. The baking loss rate of the samples containing saccharin was lower than those of the control group. Crust thickness of muffins containing saccharin evaluated with crumbScan decreased as the content of saccharin increased. Lightness of crust decreased significantly as contents of saccharin decreased, whereas lightness of crumb increased. Control without saccharin showed the most hardness by TPA. During storage, moisture contents increased significantly as the amount of saccharin increased. According to the acceptance test, muffins with saccharin exhibited higher scores than muffins with sugar except for color of crust and flavor. In particular, Samples 1 and 2 had the highest scores. Based on the above results, the addition of saccharin would be appropriate for making muffins.

• Journal of Food Hygiene and Safety
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• v.14 no.3
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• pp.244-248
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• 1999

This study was carried out to determine the contents of sodium saccharin, sodium benzoate and potassium sorbate in danmooji, jangachi, puffed cereal, mixed beverages, carbonated beverages, fruit and vegertable juices (excepted unheated fruit and vegertable juices) and dried fishery products(seasoned) in the market. Sodium saccharin, sodium benzoate and potassium sorb ate were analyzed by HPLC at the wavelength of 215 nm with 0.05% ammonium phosphate dibasic acetonitril mobil phase(94 : 6), and recovery rates were 96.2-100.3%, 95.8-100.9%, 96.1-99.8%, respectively. The contents of sodium saccharin were N.D.-1234.8 mg/kg in danmoogi, jangachi, puffed cereal and mixed beverages and sodium benzoate in mixed beverages, carbonated beverages, fruit and vegertable juices were N.D.-663.2 mg/kg, and potassium sorbate in danmooji, jangachi and dried fishery products were N.D.-2725.2 mg/kg.

• Journal of the Korean Magnetics Society
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• v.19 no.4
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• pp.138-141
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• 2009

We studied the effects of Saccharin on the properties of electroplated Ni-Fe Permalloy thin films. When 0 to 1 ${\mu}mol/L$ of Saccharin was added to the plating electrolyte, the grain sizes of the deposits are found to decrease, which reduces the surface roughness and the coercivity and increases the permeability and magnetoimpedance. The reduction in the grain sizes is strongly correlated with increases in the incremental permeability and the magnetoimpedance. We demonstrated that Saccharine is a useful additive for the electrodeposition of soft Permalloy thin films and that the softness can be adjusted by varying the concentration of Saccharin.

• Food Industry
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• s.28
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• pp.15-17
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• 1975

• The Journal of the Convergence on Culture Technology
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• v.9 no.5
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• pp.661-667
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• 2023

Five commercially available edible sweeteners are used as diet products because they can replace sucrose. In studies on the effects on animals and the human body, stability has been proven by excreting-oriented studies with characteristics of animal cells, and accumulation in small amounts has been ignored. On the other hand, plants can absorb, degrade, and accumulate foreign substances, so the effect of degradability and accumulation potential can be studied using plants. Metabolic effects in plants of commercially available saccharin and acesulfame potassium (Ace K) were tested using germinated barley and bean sprouts. In germinated barley and bean sprouts, saccharin and ace K showed inhibitory effects on plant growth in all organs from low concentrations in leaves, stems and roots. In addition, it can be observed that the symptoms of death appear clearly over time, so it can be seen that they are accumulated in the body of the plant. As the accumulated amount increases, the toxic effect increases and the plant reaches a state where it is unable to metabolize, turning black from the tip of the leaf and reaching a state of death. In order to remove the accumulated artificial sweetener, recovery was attempted by culturing in distilled water, but it acts as a substance that is not degraded and dies without avoiding toxicity. Saccharin and ace K cannot be excreted from the cell. Its toxic effects are thought to be persistent, inhibiting growth and eventually leading to cell death.

• Life and Agrochemicals
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• s.265
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• pp.22-25
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• 2011

대부분의 오염이나 환경문제, 문명 과학발달로 생겨 편익(benefit)과 비용(cost)의 균형 취하는 일 매우 중요.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.804-811
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• 2004

Mean concentration of 2 artificial sweeteners, sodium saccharin and acesulfame K, in food samples and their daily intakes were estimated. Among 755 food samples, 57 contained these artificial sweeteners. Contribution rate to total estimated daily intake (%) of artificial sweeteners in food categories were high in danmooji for sodium saccharin and ice cream for acesulfame K. Total estimated daily intakes $({\Sigma}EDI)$ for different age groups were high in 30-49 year-old group for sodium saccharin and 13-19 year-old group for acesulfame K. Total estimated daily intakes $({\Sigma}EDI)$ of men and women were 5.91 and 4.89 mg/man/day, respectively. Total estimated daily intakes $({\Sigma}EDI)$ based on mean body weight of 55 kg were 4.13 and 1.25 mg/man/day for sodium saccharin and acesulfame K, respectively. These values ranged within 0.2-1.5% of acceptable daily intake (ADI) evaluated by FAO/WHO and 1.2-13.5% of theoretical maximum daily intake (TMDI), and, therefore, judged to be safe.

• The Science & Technology
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• v.31 no.3 s.346
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• pp.85-87
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• 1998

암을 예방하려면 먼저 담배를 끊고 발암률이 높은 음식물을 피해야한다. 담배연기에는 40가지의 발암물질이 함유되어 있어 모든 사람이 금연하면 암을 30%줄일 수 있다. 음식도 술과커피 ,사카린, 지방 등을 피하고 섬유질, 비타민C, 비타민A, 캐로틴을 섭취하고 콩 버섯 마늘 녹차 등을 복용하면 암예방에 효과가 높다고 한다. 신선한 야채와 과일을 많이 섭취하고 적당한 스포츠를 즐기는 것이 암을 예방하는 지름길이다.

• Proceedings of the Korean Magnestics Society Conference
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• 2007.12a
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• pp.222-222
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• 2007

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.7 no.3
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• pp.456-464
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• 1997

The effect of the additives on the Zn-Ni alloy electrocrystallization from a chloride bath was investigated by means of electrochemical methodes, scanning electron microscopy and measurement of surface appearance, X-ray diffraction patterns. The additives tested were the surfactant of naphtalene-derivative, saccharin and aliphatic alcohol. The resistance of electrodeposit increased by adding the additives, whereas the effect of additives on resistance was different with current density. The nickel content of alloy deposit was increased by the addition of alcohol, while decreased by the surfactant. The surface roughness, appearance and morphology of deposit were also influenced by the type of additive. The fine, compact grains and good surface roughness could be obtained from the surfactant or alcohol -added bath, and the surfactant or saccharin improved the surface appearance.