The Korea Food and Drug Administration is to allow the use of saccharin in gum, soju, makgeolli and other foods.
The substance has been off the list of food additives except in a limited number of cases due to its health risks.
According to the KFDA, the substance will be allowed for use in eight food categories: sauce, unrefined rice wine (commonly referred to as makgeolli), chewing gum, soju, soy sauce, tomato ketchup and coffee. It is currently used in kimchi, some beverage products and pickles.
According to www.edinformatics.com, Saccharin is about 300 times as sweet as sucrose, but leaves an unpleasantly bitter or metallic aftertaste, especially at high concentrations.
Some studies show a correlation between saccharin consumption and increased risk of cancer, especially bladder cancer, and others do not.
The KFDA will hold a public hearing on allowing extended use of the substance from early next year.
Details about saccharin use standards are listed on www.kfda.go.kr.
