This section is from the book "A Treatise On Beverages or The Complete Practical Bottler", by Charles Herman Sulz. Also available from Amazon: A Treatise On Beverages.
Saccharine does not decay, mould or ferment, neither is it attacked by bacteria. It has no injurious effects upon the human system - what effect has been noticed is rather beneficial than otherwise. It has been directly administered during extended periods of time in the "I Medicinisclien Universitats Klinik der Konigl. Charite zu Berlin" to patients, convalescents, and healthy individuals. It was further incorporated as a relish for sweetening foods and beverages, and tested in order to see whether its taste could be differentiated in individual cases, how it would act upon the system, and whether evils or advantages accompanied its employment. Professor Dr. Leyden, Privy Counsellor Physician, certified that saccharine agrees both with invalids and healthy individuals, that no anxiety as to its effect upon health need attend its use, and that saccharine may be consumed over prolonged periods. Some of the patients have taken it regularly during five months, without its exerting the slightest injurious action upon the human system. These applications of saccharine were made in a neutral carbonate of soda solution; and also in the very practical and suitable form of tablets, containing five centigrammes of carbonate of soda. The daily quantity which appeared to suit the taste of ordinary patients averaged 0.15 grammes to 0.2 grammes of saccharine; half to one-and-a-half grain of saccharine suitably embodied will be found ample to sweeten a cup of tea or coffee; larger quantities were, however, taken without derangement or injurious results of any kind whatever. (Saccharine has been given in daily quantity of seventy-five grains). These statements have been endorsed by numerous other high authorities. Sir Sydney Roscoe mentioned saccharine at length in a discourse at the Royal Institution, and described the properties and effects of saccharine in the same favorable light.
The immunity from decay, and its considerable antiseptic properties, will render saccharine of great utility.
Where sugar is used as a flavor and not as a food, it is bound to be replaced by saccharine; where as a food and flavor combined, it will not be. In the future the new sugar substitute, saccharine, will be used by physicians, druggists, confectioners, bottlers, bakers, preserve and pickle makers, liquor distillers, wine makers, and dealers in bottlers' supply. A very wide field for the application of saccharine exists, indeed; but it is not suggested that saccharine shall be exploited as a competing product with cane-sugar. To some extent it will necessarily displace it. It is found in practice that 1,000 parts of glucose boiled with one to two parts by weight of saccharine, produces a syrup equally sweet to that prepared of cane-sugar, which will give this syrup a widespread application in all trades.