Question: What chemical "body" did Constantin Fahlberg discover that is used to sweeten drinks, candies, cookies, etc.?

Context paragraphs:
Pharmacokinetics: Pharmacokinetics (from Ancient Greek "pharmakon" "drug" and "kinetikos" "moving, putting in motion"; see chemical kinetics), sometimes abbreviated as PK, is a branch of pharmacology dedicated to determining the fate of substances administered to a living organism.  The substances of interest include any chemical xenobiotic such as: pharmaceutical drugs, pesticides, food additives, cosmetic ingredients, etc.  It attempts to analyze chemical metabolism and to discover the fate of a chemical from the moment that it is administered up to the point at which it is completely eliminated from the body.  Pharmacokinetics is the study of how an organism affects a drug, whereas pharmacodynamics is the study of how the drug affects the organism.  Both together influence dosing, benefit, and adverse effects, as seen in PK/PD models.

Constantin Fahlberg: Constantin Fahlberg (22 December 1850 in Tambov – 15 August 1910 in Nassau, aged 59) discovered the sweet taste of anhydroorthosulphaminebenzoic acid in 1877–78 when analysing the chemical compounds in coal tar at Johns Hopkins University for Professor Ira Remsen (1846–1927, aged 81).  Later Fahlberg gave this chemical "body" the trade name Saccharin.

Saccharin: Sodium Saccharin (benzoic sulfimide) is an artificial sweetener with effectively no food energy that is about 300–400 times as sweet as sucrose but has a bitter or metallic aftertaste, especially at high concentrations.  It is used to sweeten products such as drinks, candies, cookies, and medicines.

Deformulation: Deformulation refers to a set of analytical procedures used to separate and identify individual components of a formulated chemical substance.  Deformulation applies methods of analytical chemistry and is often used to obtain competitive intelligence about chemical products.  Deformulation is related to reverse engineering; however, the latter concept is most closely associated with procedures used to discover working principles of a device or a designed system through examination and dissassembly of its structure.  The term, reverse engineering, has become specifically and almost exclusively linked to the field of software engineering; whereas, deformulation is a term more applicable to the field of chemical manufacturing.  Deformulation of a multicomponent chemical mixture may occur in several contexts, including the investigation of causes of chemical product failure, competitive benchmarking, legal inquiry to obtain evidence of patent infringement, or new product research and development.  Depending upon this context and upon the level of information sought, the requirements of analyses for deformulation may differ.  Deformulation processes typically require the application of several analytical methods, and the selection of methods is dependent upon the degree of confidence required in the results.  Methods of deformulation also have similarity to methods of forensic chemistry in which analytical procedures may be applied to discover the causes of material failure or to resolve a legal question.

Sin tax: A sin tax is an excise tax specifically levied on certain goods deemed harmful to society, for example alcohol and tobacco, candies, drugs, soft drinks, fast foods, coffee, sugar, gambling and pornography.  Two claimed purposes are usually used to argue for such taxes.  In contrast to Pigovian taxes, which are to pay for the damage to society caused by these goods, sin taxes are used to increase the price in an effort to reduce their use, or failing that, to increase and find new sources of revenue.  Increasing a sin tax is often more popular than increasing other taxes.  However, these taxes have often been criticized for burdening the poor, taxing the physically and mentally dependent, and being part of a nanny state.

Piñata cookie: A piñata cookie is a sugar cookie that is shaped and colored like a piñata and filled with various ingredients.  Piñata cookies may be multicolored, which involves preparing separate batches of cookie dough and dyeing them different colors.  The dough is then layered into a loaf with the various colors being separated A cookie cutter may be used to create various shapes.  After the cookies are baked, they are further prepared by creating a hollow pocket, inside which the fillings are placed.  They may be filled with candies, such as miniature M&Ms candy, chocolate buttons, or other ingredients.  They are then sealed using frosting.  Piñata cookies are sometimes prepared for Cinco de Mayo.

Sweetening (show business): In sound design, sweetening ("to sweeten") refers to "juicing up" the audio portion of a film, play, computer game software or any other multimedia project.  Its origin may have been old-time radio, which produced visual detail with sound effects such as people walking, horses galloping, doors opening and closing, gunshots, "body slams," etc.

Sugar: Sugar is the generic name for sweet, soluble carbohydrates, many of which are used in food.  There are various types of sugar derived from different sources.  Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose.  The "table sugar" or "granulated sugar" most customarily used as food is sucrose, a disaccharide of glucose and fructose.  Sugar is used in prepared foods (e.g., cookies and cakes) and it is added to some foods and beverages (e.g., coffee and tea).  In the body, sucrose is hydrolysed into the simple sugars fructose and glucose.  Other disaccharides include maltose from malted grain, and lactose from milk.  Longer chains of sugars are called oligosaccharides or polysaccharides.  Some other chemical substances, such as glycerol may also have a sweet taste, but are not classified as sugars.  Diet food substitutes for sugar, include aspartame and sucralose, a chlorinated derivative of sucrose.

Ira Remsen: Ira Remsen (February 10, 1846 – March 4, 1927) was a chemist who, along with Constantin Fahlberg, discovered the artificial sweetener saccharin.  He was the second president of Johns Hopkins University.

Ribbon candy: Ribbon candy is a type of hard candy which in North America most often appears for sale around the Christmas holiday season.  It acquires its shape by first being fashioned as warm sugar into flat strips.  A strip is then folded back and forth over itself to form a hardened ribboned stick.  The sugar is often colored to appear festive, and the candy often has a glossy sheen.  It is commonly made with extracts, often of different mint or citrus flavors.  It is usually thin enough to melt quickly in the mouth, but because pieces of it are usually larger than bite size, biting into a stick of it causes shattering and shards.  Many types of ribbon candies also tend to become sticky easily, usually either due to body warmth from being held, or simply from room temperature and humidity.  Because of what some consider to be its pretty appearance, it is often used like decor, put out on display in candy dishes, plates, or apothecary jars.  When it is used in this way it tends to end up sticking together if it has been sitting out for an extended period of time.

Supporting paragraphs: Constantin Fahlberg Saccharin
Answer: Saccharin