Sugar is a spice that makes things you eat sweet. There are many who do different things and have different standards of gentleness. Some are so sweet that they cause weight gain. And some are so thick it takes two days to completely come out of your mouth. These are four of these sugars. Saccharin, aspartame, sucralose and sodium cyclamate. Saccharin is an artificial sweetener. The base substance, benzoic sulfilimine, effectively has no dietary energy and is much sweeter than sucrose, but has a bitter or metallic aftertaste, especially at high concentrations. It is used to sweeten products such as drinks, candies, cookies, medicines, gums and toothpaste. It gets its name from the word saccharin which means, relates to or resembles sugar. When heated, this substance is unstable but does not react chemically with other food ingredients and therefore stores well. It is often used with aspartame in diet soft drinks. And its properties consist of white powder. And it is also one of the most studied food ingredients. This sugar was discovered in 1879 by Constantine Fahlberg, while working in Ira Remsen's laboratory, somewhat by chance, like most other sweeteners. While working in the lab, he spilled a chemical on his hand. Later, while eating dinner, Fahlberg noticed greater sweetness in the bread he was eating. He traced the sweetness to the chemical later called saccharin, tasting various residues on his hands and clothing (unsanitary conditions) and finally chemicals in a laboratory (not a safe laboratory practice). In 1907, saccharin was used as a sugar substitute in foods for diabetics. Because it is not metabolized in the body for energy, saccharin is classified as a non-caloric sweetener. ..the world. It is not very flammable. And the founder of this sugar was a graduate student. Additionally, this is not permitted in the United States, meaning you cannot enter the United States with any amount of this sugar, as it would constitute contraband. And it was once banned in the Philippines, but the ban was overturned in 2013 when it was declared safe for Filipino consumption. For every sugar I studied, I would use the artificial sweetener saccharin. I believe this is the best sugar out of the four I researched. Because it's sweet but low in calories. And it is safe for diabetics to consume it without harming them. I hate not being able to eat sweet things, so it would be nice to have a substitute. And don't take any weight from it. And after a taste test it was proven to be the best tasting. Works Cited www.wiki.com www.about.com http://www.what is saccharine