The use of sweeteners liquid from saccharin sodium is a public health issue by the relationship with obesity and a source of sodium. The levels of saccharin were studied in four different manufacturers in samples from trade in Vitória / ES, between years 2006 and 2008. Levels were found with values between 260 and 505 above of Resolution RDC N0-8, 25/03/2008 from ANVISA, which is 0,015 g/100 mL for saccharin and its salts. The profile of the crystallized sweeteners samples were evaluated by infrared spectroscopy and powder X-ray diffraction. The selectivity of the classic method of precipitation with AgNO3 was also verified by the techniques applied in silver saccharinate precipitates.
sweeteners; saccharin; infrared; X-ray
