Calcium saccharin

E number E954INS 954(ii)CAS 6485-34-3

Used as a sweetener.

Calcium saccharin is one of the soluble salts of saccharin, used where a sodium-free sweetener is wanted. It sweetens tabletop preparations, soft drinks and some processed foods.

Where it is and isn’t permitted

Status of Calcium saccharin by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
Jurisdiction	Status	Scope and limits	Citation
United StatesFood and Drug Administration	Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFA	Permitted, with conditions	59 food categories highest permitted level 2,500 mg/kg Show every food category 01.1.4 Flavoured Fluid Milk Drinks — 80 mg/kg 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) — 100 mg/kg 02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7 — 100 mg/kg 03.0 Edible ices, including sherbet and sorbet — 100 mg/kg 04.1.2.10 Fermented fruit products — 160 mg/kg 04.1.2.3 Fruit in vinegar, oil, or brine — 160 mg/kg 04.1.2.4 Canned or bottled (pasteurized) fruit — 200 mg/kg 04.1.2.5 — 200 mg/kg 04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category — 200 mg/kg 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk — 200 mg/kg 04.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts — 100 mg/kg 04.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds — 500 mg/kg 04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce — 160 mg/kg 04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds — 160 mg/kg 04.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g. peanut butter) — 160 mg/kg 04.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 — 200 mg/kg 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, — 200 mg/kg 04.2.2.8 Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds — 160 mg/kg 05.1.1 Cocoa mixes (powders) and cocoa mass/cake — 100 mg/kg 05.1.2 Cocoa mixes (syrups) — 80 mg/kg 05.1.3 Cocoa-based spreads, incl. fillings — 200 mg/kg 05.1.4 Cocoa and chocolate products — 500 mg/kg 05.1.5 Imitation chocolate, chocolate substitute products — 500 mg/kg 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3, and 05.4 — 500 mg/kg 05.3 Chewing gum — 2,500 mg/kg 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces — 500 mg/kg 06.3 Breakfast cereals, including rolled oats — 100 mg/kg 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) — 100 mg/kg 07.2 Fine bakery wares (sweet, salty, savoury) and mixes — 170 mg/kg 09.2.4.1 Cooked fish and fish products — 500 mg/kg 09.3.1 Fish and fish products, including molluscs, crustaceans, and echinoderms, marinated and/or in jelly — 160 mg/kg 09.3.2 Fish and fish products, including molluscs, crustaceans and echinoderms, pickled and/or in brine — 160 mg/kg 09.3.4 Semi-preserved fish and fish products, including molluscs, crustaceans and echinoderms (e.g. fish paste), excluding products of food categories 09.3.1 - 09.3.3 — 160 mg/kg 09.4 Fully preserved, including canned or fermented fish and fish products, including molluscs, crustaceans, and echinoderms — 200 mg/kg 10.4 Egg-based desserts (e.g. custard) — 100 mg/kg 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) — 300 mg/kg 11.6 Table-top sweeteners, including those containing high-intensity sweeteners — GMP 12.2.2 Seasonings and condiments — 150 mg/kg 12.3 Vinegars — 300 mg/kg 12.4 Mustards — 320 mg/kg 12.5 Soups and broths — 110 mg/kg 12.6 Sauces and like products — 160 mg/kg 12.7 Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa-and nut-based spreads of food categories 04.2.2.5 and 05.1.3 — 200 mg/kg 12.9.1 Fermented soybean paste (e.g. miso) — 200 mg/kg 12.9.2.1 Fermented soybean sauce — 500 mg/kg 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) — 200 mg/kg 13.4 Dietetic formulae for slimming purposes and weight reduction — 300 mg/kg 13.5 Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories — 200 mg/kg 13.6 Food supplements — 1,200 mg/kg 14.1.3.1 Fruit nectar — 80 mg/kg 14.1.3.2 Vegetable nectar — 80 mg/kg 14.1.3.3 Concentrates for fruit nectar — 80 mg/kg 14.1.3.4 Concentrates for vegetable nectar — 80 mg/kg 14.1.4.1 Carbonated water-based flavoured drinks — 300 mg/kg 14.1.4.2 Non-carbonated water-based flavoured drinks, including punches and ades — 300 mg/kg 14.1.4.3 Concentrates (liquid or solid) for water-based flavoured drinks — 300 mg/kg 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — 200 mg/kg 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low-alcoholic refreshers) — 80 mg/kg 15.0 Ready-to-eat savouries — 100 mg/kg	CXS 192-1995 Table One, INS 954(ii)and 58 further provisionsretrieved 2026-09-07

What it is made from

Made by neutralising synthetic saccharin with a calcium base. The saccharin itself comes from petroleum-derived aromatic intermediates.

Vegan
Vegetarian

CAS registry number: 6485-34-3
InChIKey: LNMAXKMUGYXKPJ-UHFFFAOYSA-L
PubChem: CID 62610

Every name it appears under

29 recorded names. A label may use any of them.

E number

E954

INS number

954(ii)

CAS registry number

6485-34-3

Other names

09AW1ODN7B
1,1-Dioxide-1,2-benzisothiazol-3(2H)-one, calcium salt
1,2-Benzisothiazol-3(2H)-one, 1,1-dioxide, calcium salt
1,2-Benzisothiazol-3(2H)-one, 1,1-dioxide, calcium salt (2:1)
1,2-Benzisothiazolin-3-one, 1,1-dioxide, calcium salt
C14H8CaN2O6S2
Calcium 2-benzosulphimide
Calcium bis(1,1,3-trioxo-1,3-dihydro-1lambda~6~,2-benzothiazol-2-ide)
calcium bis(3-oxo-3H-1,2-benzisothiazol-2-ide 1,1-dioxide)
Calcium o-benzosulfimide
Calcium o-benzosulphimide
Calcium saccharin
Calcium Saccharin USP-23
Calcium saccharin, anhydrous
Calcium saccharina
Calcium saccharinate
Calcium salt of saccharin
calcium;1,1-dioxo-1,2-benzothiazol-3-olate
calcium;1,1-dioxo-1,2-benzothiazol-3-olate;1-oxido-1-oxo-1,2-benzothiazol-3-one
CCRIS 4226
E 954(iii)
FLJJRNVAIQYWBP-UHFFFAOYSA-L
Saccharin Calcium (150 mg)
SACCHARIN CALCIUM ANHYDROUS
Saccharin, calcium
Sulphobenzoic imide calcium salt

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
Type	Value	Population	Assessed by	Opinion
ADI	9 mg/kg bw/day	consumers	EFSA FAF	2024

Evidence and how bodies read it

Studies, and the differing conclusions regulators drew from them, are curated by hand rather than machine-read, and none has been written for this substance yet.

Sources for this page

gsfa retrieved 2026-09-07

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable:/api/v1/additives/calcium-saccharin.json