Sodium Saccharin Anhydrous is the anhydrous form distinguished from the more common dihydrate by the absence of crystal water. This results in higher sweetening potency per unit weight and improved stability in moisture-sensitive formulations. Saccharin has maintained its position as one of the most cost-effective high-intensity sweeteners globally since its discovery in 1879. It is approved worldwide under E954 and is frequently blended with other sweeteners such as cyclamate or aspartame to achieve a more balanced sweetness profile.