H. Hettler
1973
Citations
0
Influential Citations
18
Citations
Journal
ChemInform
Abstract
Publisher Summary This chapter focuses on the 3-Oxo-2,3-dihydrobenz[d]isothiazole-1, l-dioxide (saccharin) and in particular with such derivatives that are formally on the same level of oxidation, example, 3-thioxo- 2,3-dihydrobenz [d]isothiazole-1 1-dioxide (thiosaccharin) and the so-called “pseudosaccharins. The objective is to report on the more recent developments in this area, focusing on preparative aspects. The nomenclature and structures and physical properties of saccharin are discussed. Saccharin became an industrial product as the first noncarbohydrate sweetener, and it is still holding an important position in the market. Substantial quantities are used as additives in the electroplating industry. Saccharin and its sodium salt have found extensive use as nonnutritive sweetening agents. Preparation and properties of saccharin system, 3-alkoxy and 3-aryloxybenz[ d ]isothiazole- 1,1-dioxides, 3-aminobenz[d]isothiazole- 1,l-dioxide are discussed. Thiosaccharin system is also discussed. 3-alkoxy- and 3-aryloxybenz[d]isothiazole-l, 1-dioxides, “pseudosaccharin ethers,” are obtained by reacting 3-chlorobenz- [dlisothiazole-1, l-dioxide with the corresponding aliphatic or aromatic alcohols. Such derivatives are usually crystalline, and have been recommended for the characterization of alcohols and phenols, and for protecting alcoholic functions.