Saccharin is used as a sugar-substitute in food and drinks regardless of its unpleasant aftertaste. This is mainly because it is sweeter than sugar and does not make people fat. Saccharin was first produced accidentally in 1879 by Ira Remsen and Constantin Fahlberg, two chemists working on coal tar derivatives in Ira Remsen’s laboratory.
Constantin Fahlberg found an unaccountable sweet taste to his food despite thoroughly washing his hands after leaving the lab. He inspected the laboratory apparatus by taste test and finally discovered the source, which turned out to be saccharin. Fahlberg and Remsen published their findings in 1880.
Saccharin is the first commercially available artificial sweetener. Describing the method of production, Fahlberg applied for patents in different countries in 1884. Subsequently, he began producing it commercially within two years and amassed considerable wealth. This created some conflict as Ira Remsen was excluded from the patent which claimed Constantin Fahlberg to be solely responsible for the discovery.
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