Calcium;1,1-dioxo-1,2-benzothiazol-2-id-3-one

Base Information

• Chemical Name: Calcium;1,1-dioxo-1,2-benzothiazol-2-id-3-one
• CAS No.: 6485-34-3
• Molecular Formula: C7H5 N O3 S . 1/2 Ca
• Molecular Weight: 406.46
• Mol file: 6485-34-3.mol

Synonyms:

Chemical Property of Calcium;1,1-dioxo-1,2-benzothiazol-2-id-3-one

Chemical Property:

• Appearance/Colour: White crystalline Powder
• Boiling Point: 438.9 °C at 760 mmHg
• Flash Point: 219.3 °C
• PSA: 119.18000
• Density: g/cm³
• LogP: 2.62820
• Hydrogen Bond Donor Count: 0
• Hydrogen Bond Acceptor Count: 8
• Rotatable Bond Count: 0
• Exact Mass: 403.9449692
• Heavy Atom Count: 25
• Complexity: 676

Purity/Quality:

99% ^*data from raw suppliers

Saccharin calcium United States Pharmacopeia (USP) Reference Standard ^*data from reagent suppliers

Safty Information:

• Pictogram(s):  
• Hazard Codes: 

MSDS Files:

SDS file from LookChem

Useful:

• Canonical SMILES: C1=CC=C2C(=C1)C(=O)[N-]S2(=O)=O.C1=CC=C2C(=C1)C(=O)[N-]S2(=O)=O.[Ca+2]
• Uses: Calcium Saccharin is a sweetener that is the calcium form of sac- charin, existing as white crystals of powder with a solubility of 1 g in 1.5 ml of water. sodium saccharin is the more common form, but calcium saccharin is available for nonsodium diets. in this form, it is about 500 times as sweet as sucrose. see saccharin. Sodium saccharin is so widely used that it is often referred to simply as saccharin. The aqueous solubilities of both salts are about the same, ie, 0.67 g/mL. Saccharin, stable to heat over a wide pH range, can withstand most food processing conditions. Interactions between saccharin and other food ingredients have not been reported. Saccharin imparts a sweetness that is pleasant at the onset, but is followed by a lingering, bitter aftertaste. Sensitivity to this bitterness varies from person to person. At high concentration, however, most people can detect the rather unpleasant aftertaste. Saccharin is synergistic with other sweeteners of different chemical classes. For example, saccharin– cyclamate, saccharin–aspartame, saccharin–sucralose, and saccharin– alitame combinations all exert synergy to various degrees. The blends, as a rule, exhibit less aftertaste than each of the component sweeteners by themselves.