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In terms of sweetness, the anions produced by the decomposition of saccharin sodium have a strong sweetness, while they do not have a sweetness in their molecular state and feel a bitterness. 8 61 7 3 3 571 20 54 Saccharin sodium has a high solubility and dissociation, resulting in a strong sweet taste. Sodium saccharin will slowly decompose when boiled, and when used in appropriate proportions with other sweeteners, it can be closer to the sweetness of sugar. Sodium saccharin does not cause food coloring and fermentation.