Throughout his research he accidentally discovered Sodium Saccharin's intensely sweet flavor. In 1884, Fahlberg applied for patents in several countries as he described methods of producing this chemical, which he called saccharin.

Saccharin sodium, a colorless crystalline or slightly white crystalline powder, usually contains two crystalline waters. It's easy to lose crystalline water and become anhydrous saccharin, which is white powder. It's odorless or slightly fragrant, sweet and bitter taste. The sweetness is about 500 times that of sucrose.